What’s a good cup of coffee without a slice of pound cake every now and then? Not much! That’s why we all need at least one solid pound cake recipe in our repertoire. And even better, one for each season! That’s right. Pound cakes come in all flavors and shapes, from bundts to loaves and all the flavors in between. Fall offers some of the best opportunities to get seasonal with your pound cakes. It’s not just about adding toppings but adding something yummy to that classic cake itself. So grab a mixer and a couple of pans. We have a perfectly dense, melt in your mouth sweet potato pound cake to make! And to just take it over the top, we’re going to soak it in a gorgeously spicy cinnamon simple syrup too! There’s just something warmly special about a fall cake.
What You Need to Make Sweet Potato Pound Cake
- baking soda and powder
- cinnamon, salt, nutmeg
- canned sweet potatoes
This recipe for sweet potato pound cake really is an easy one, and the rich fall flavors create a serious comfort cake that is just right for cuddling up with hot cuppa and a slice. This recipe is also perfect for making in loaf pans instead of a bundt because it’s one you’re definitely going to want to share. One to keep and one to share is always a good code to live by!
The sweet potatoes make this cake a little denser than other pound cakes. But seeing as it is fall and the temps are crisp, a dense cake really fits the bill for all your sweet tooth needs. Not, to mention that extra step of soaking the cake in cinnamon simple syrup after it cools a little keeps it moist and downright delectable, while adding that little bit of extra fall flavor that sets this recipe apart.
Get ready, pound cake lovers! Your house is about to be filled with the smells of soft, warm cake and spicy cinnamon. There are lots of ways to welcome the season in your kitchen, but none quite compare to a thick slice of sweet potato pound cake.
Serving Pieces to Make the Most of the Holidays
Wonderfully dense and rich sweet potato pound cake soaked in cinnamon simple syrup has all the flavors of the season.
- 2 sticks butter softened
- 2 C sugar
- 4 large eggs
- 1 tsp vanilla
- 3 C flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 15 oz canned sweet potatoes in syrup
- 1 C water
- 1 C sugar
- 3 cinnamon sticks
Preheat oven to 350 degrees Fahrenheit and generously grease two loaf pans.
In a large bowl, cream butter and sugar. Add eggs one at a time, beating well after each one. Add vanilla.
Sift flour, baking powder and soda, cinnamon, nutmeg, ginger and salt in a small bowl. Add a little of the flour mixture at a time to butter and sugar until all incorporated.
Drain most of syrup from the sweet potatoes. Mash the sweet potatoes with remaining syrup in a small bowl with a fork. Add to the cake batter and mix well.
Divide batter between the loaf pans and bake for 50-55 minutes or until a toothpick inserted into the center of the loaves comes out clean.
While the cake bakes, make your simple syrup. In a small saucepan, bring water to a boil. Add sugar. Stir until dissolved. Add 3 cinnamon sticks. Let simmer for 30 minutes. Cool until cakes are baked.
Cool cakes for 10 minutes. Cover each cake with about 1/4 of the simple syrup. Serve immediately or when completely cool.