Description
Tender sweet potato cake with a crunchy pecan topping and creamy cream cheese frosting. Perfect for weekend brunch!
Ingredients
Units
Scale
- 2 cups (473 ml) all purpose flour
- 1 cup (237 ml) whole wheat flour
- 4 tsp baking powder
- 0.75 cups (178 ml) granulated sugar
- 3 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp table salt
- 2 cups (473 ml) peeled (cooked, and mashed sweet potatoes)
- 1.5 cups (355 ml) whole milk
- 2 large eggs (lightly beaten)
- 1 tbsp pure vanilla extract
- 0.5 cups (118 ml) salted butter (melted)
- 0.5 cups (118 ml) salted butter (softened)
- 0.5 cups (118 ml) brown sugar (lightly packed)
- 1 tbsp all purpose flour
- 0.5 cups (118 ml) toasted chopped pecans
- 1 oz (28 g) regular cream cheese (softened)
- 1 cup (237 ml) powdered sugar
- 1 tbsp salted butter (melted)
- 2 tbsp milk
Instructions
- Preheat oven to 350°F (177°C) with rack on lower middle position. Grease a 13×9 baking pan and set aside.
- In a large bowl, combine both flours, baking powder, sugar, cinnamon, nutmeg, and salt. Whisk to combine well.
- In a separate bowl, whisk the sweet potatoes, milk, eggs, vanilla, and melted butter to fully combine.
- Use a rubber spatula to fold the flour mixture with the sweet potato mixture gently; do not overmix.
- Level the batter into the greased baking pan.
For the Topping
- In a bowl, mix together all topping ingredients until incorporated.
- Drop evenly on top of the cake batter, in small clumps.
- Bake cake for about 35 minutes, or until a toothpick inserted in the center comes out with a few tender crumbs attached. (Check the cake portion, not the portions with melted butter, to get correct testing results.)
- Remove cake and let cool slightly while you make the frosting.
For the Frosting
- In a small bowl, mix together all frosting ingredients until it reaches a thick drizzle consistency.
- Glaze the warm cake.
- Cake is best served warm.
Notes
- For a richer flavor, use brown sugar instead of granulated sugar in the cake batter.
- To prevent the topping from burning, reduce the oven temperature to 325°F (163°C) for the last 10-15 minutes of baking.
- Leftover cake can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
- Cholesterol: 50