Sunday, August 5, 2007

Sweet Potato Pie, that a CAKE?

Yes, any of you who may be of the culinary conservative, avert not your eyes and quake not in fear. It's not that weird, is it? After all, we eat pies of sweet potatoes and we eat cakes of pumpkin, so why not cakes of sweet potato? And why don't we go crazy and top it with a hearty drizzle of caramel icing. That KEHR-ah-mehl, not KAR-mehl, this is homemade and therefore by default it is more gourmet. Hence, KEHR-ah-mehl.

This recipe came to me courtesy of my very dear friend, Brittany.

And yes, I did eat a few fingers worth of that beautiful icing, and don't say that you wouldn't either.

Spiced Sweet Potato Cake


4 8-ounce red-skinned sweet potatoes (yams)

Nonstick vegetable oil spray
2 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract

1 cup powdered sugar
3/4 cup (packed) dark brown sugar
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter
1/4 teaspoon vanilla extract


For cake: Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes.

Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed sweet potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool completely.

For icing: Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from heat and stir in vanilla. Pour brown sugar mixture over powdered sugar. Whisk icing until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is firm, at least 1 hour. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)

Bon Appétit, November 2000

I also apologize for the lack of posts lately. Life evolves as does the person who lives it. I am excited to say, though, that I will be teaming up with some friends in the near future to do our own chai tasting. Keep an eye out for that.

In closing, I would like to welcome any and all readers who have found their way to my little blog from The Apartment Farm. Welcome and enjoy!

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