Mile High Sweet Potato Pie Swirl Pound Cake

This super moist pound cake has a swirl of pie running through it, and would be perfect for a Thanksgiving gathering!

2 cups (4 sticks) unsalted butter, room temperature

4 cups granulated sugar

1 tbsp vanilla extract

1 teaspoon salt

10 large eggs, room temperature

4 1/2 cups cake flour or White Lily All Purpose Flour

1 1/2 cups sour cream, room temperature

Sweet Potato Pie Filling (recipe below)

Prepare Sweet Potato Pie Filling. Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes on medium speed). Add extract, salt, and 1/2 cup flour, beat until combined. With the mixer running, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add 2 cups of flour, beating until it just disappears. Beat in sour cream, then beat in the last 2 cups of flour. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Layer about 1/3 of the batter into the pan, then layer 1/3 of the Sweet Potato Pie Filling. Repeat layering with remaining cake batter and pie filling, ending with pie filling on top. With a butter knife, swirl the filling gently, scooping from the bottom up . Shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 3/4 to 3 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.

Sweet Potato Pie Filling

1 cup sweet potato, mashed finely or blended

1/4 cup evaporated milk

2 large eggs

1/2 cup brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/4 cup all purpose flour

1 tsp vanilla

With an electric mixer, beat all ingredients together until fully combined.

Butter Syrup

1 stick butter

1 cup sugar

1/2 cup evaporated milk

1 tsp vanilla extract

In a saucepan over medium heat, stir together all ingredients. Keep stirring until mixture becomes foamy and sugar is dissolved. Remove from the heat and let cool slightly. Pour the glaze over the cake, moving slowly and evenly to cover as much surface area as possible. Let the glaze absorb and set before serving.

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