Praline Sweet Potato Pound Cake

Pound cakes are a specialty for Delk Adams, who has been perfecting them since childhood. “At an early point in my Grandbaby Cakes journey, my followers started dubbing me the ‘Queen of Pound Cakes,’” she recalls. “I graciously accepted this title and now refer to myself this way in all settings, from random conversations with strangers to professional Zoom meetings. “The trick to pound-cake success rests in nailing the moistness and teûture bonus points for creative ĥavors,” she says. “And that’s where this cake shines1”

You’ll need 1-2 medium sweet potatoes to yield enough mashed sweet potato for this recipe. Prick sweet potatoes with a fork and roast them at 450°F for 50 minutes or until tender. Let stand until cool enough to peel, then halve and scoop out the ĥesh.

PECAN SWIRL

In a medium bowl, whisk together 2/3 cup packed light brown sugar 1\3 cup Ĥnely chopped pecans; 5 Tbsp unsalted butter, melted; 2 Tbsp allpørpòse flòør; 1½ tsp ground cinnamon and 1 tsp vanilla extract until thoroughly combined. Refrigerate while making cake.

CAKE

Position a rack in middle of oven. Preheat oven to 350°F. Liberally grease a 1 -cup Bundt pan with butter and dust with ĥour.

In a medium bowl, whisk 3 cups all-pørpòse flòør, sifted; 1½ tsp baking powder; 1 tsp ground cinnamon; 1 tsp kosher salt; ½ tsp baking soda and ¼ tsp freshly grated nutmeg until well combined.

In bowl of a stand miûer Ĥtted with a paddle attachment, beat 1 cup ¤" sticks9 unsalted butter, at room temperature, and 2 cups granulated sugar on high speed for 5 minutes or until light and ĥuģy. Add 5 large eggs, at room temperature, one at a time, ensuring that each egg is incorporated before adding the next. Stop and scrape down sides of bowl as needed.

Add ¾ cup sour cream, at room temperature; ¾ cup mashed cooked sweet potato and 1½ Tbsp vanilla extract; beat on medium speed until incorporated ¤batter will look curdled, but it’s all good¥. Reduce miûer speed to low, carefully add dry ingredients, and miû until íust combined ¤batter will be thick9. from Scoop refrigerator half the batter and crumble into prepared with a fork, pan. then Remove sprinkle praline mixture swirl mixture over batter in pan. Scoop remaining batter into pan, smoothing top with a small oģset spatula. Bake 50-60 minutes or until a toothpick inserted into center comes out moist but mostly clean. Transfer to a wire rack and let cool in pan 10 minutes. Invert cake onto rack; cool completely.

PRALINE GLAZE

brown In a medium sugar, saucepan, ½ cup heavy combine cream, 5 1 Tbsp Tbsp unsalted light corn butter, syrup, ½ ½ cup tsp packed vanilla light extract and ½ tsp kosher salt. Cook over medium heat, stirring frequently, until mixture comes to a simmer. Stir in 1½ cups chopped pecans until completely coated. Transfer glaze to a liquid measuring cup; cool completely. Pour cooled glaze over cooled cake; let set about 25 minutes before slicing and serving Serves 10-12.