This sweet potato pound cake is moist and rich, topped with sticky brown sugar pecans.
1 pound (4 sticks) unsalted butter, room temperature
7 cups powdered sugar or 4 cups granulated sugar
1 tablespoon cinnamon
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon salt
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
1 1/2 cups mashed cooked sweet potato (from one 29 oz can or about 3-4 medium)
2/3 cup buttermilk, room temperature
1/2 cup vegetable oil
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugars in the bowl of a stand mixer until creamy and it sticks to the bowl (about 6 minutes at medium speed). Add cinnamon, vanilla, baking powder, salt, and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Combine sweet potatoes, buttermilk and vegetable oil. With the mixer on low, alternate adding the flour and sweet potato mixture, starting and ending with the flour. Mix each addition of flour just until it disappears before adding more wet ingredients. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Pour the batter into the pan and gently 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 1/2 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
Sticky Pecan Caramel
1 cup brown sugar
1 stick (1/2 cup) butter
1/2 cup whole milk
2 teaspoons vanilla extract
1 cup chopped pecans
Add sugar, butter, milk, and extract to a medium saucepan and set over medium heat. Stir to combine and melt butter. Bring to a simmer, do not stir once simmering, and simmer for 4 minutes or until it reaches 220F. Remove from heat, stir in pecans, and let cool until thickened. Spoon pecans over cake and pour remaining caramel on top.
