Sunday, November 27, 2011

Sweet Potato Cake with Maple Cream Cheese Frosting

Hope you all had a great Thanksgiving! As if you haven't heard enough about food the past few days, I thought I would share a recipe I made for one of the Thanksgiving dinners I ate. I wanted to make a dessert that was somewhat seasonal, but I just wasn't feeling the typical pumpkin pie. After searching Pinterest for some inspiration, I came across a Martha Stewart recipe for Sweet Potato Cake. The recipe recommends a whipped white chocolate frosting, but I decided to modify my cream cheese icing recipe to make a maple cream cheese recipe. Everything was delicious. The cake was very moist and tastes similar to carrot cake or a spice cake, and the maple frosting complemented it nicely. I followed the cake recipe for the most part, except I left out the macadamia nuts completely and only made the cake a 2 layer cake instead of a 4 layer cake.


2 pounds (about 3) sweet potatoes
1 1/4 cups vegetable oil
Unsalted butter, for pans
2 cups cake flour, (not self-rising), plus more for pans
4 large eggs
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons brandy
1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped

1. Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse puree.

2. Lower oven temperature to 325 degrees. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.

3. Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.

4. Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.

5. Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.

Here's a picture of mine.

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