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Sweet Potato Pecan Pound Cake with Buttermilk-Pecan Glaze

Spiral sweet potato pecan pound cake with thick creamy buttermilk glaze and chopped pecans on a white platter.
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This sweet potato pound cake combines warm cinnamon and nutmeg with chopped pecans, then finishes with a thick, creamy buttermilk glaze and a pecan topping.

Ingredients

Units Scale

Sweet Potato Pecan Cake

Buttermilk Glaze

Instructions

Prep

  1. Preheat the oven to 350°F.
  2. Thoroughly grease and flour a 16-cup Bundt or angel Bundt pan, making sure the center tube and all crevices are coated.
  3. In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, and nutmeg. Set aside.
  4. Measure the sweet potato puree and make sure it is smooth and completely cooled before adding it to the batter.
  5. Divide the chopped pecans into two equal portions: 1 cup for the batter and 1 cup to sprinkle over the glaze.

Make the Cake Batter

  1. Beat the softened butter, granulated sugar, and brown sugar together in a large mixing bowl until creamy and well combined.
  2. Mix in the sweet potato puree until evenly incorporated.
  3. Add the eggs one at a time, mixing well after each addition and scraping the bowl as needed.
  4. Add about half of the flour mixture and mix on low just until incorporated.
  5. Pour in the buttermilk and mix briefly.
  6. Add the remaining flour mixture and vanilla. Mix on low just until the batter comes together. Avoid overmixing.
  7. Fold 1 cup of the chopped pecans into the batter by hand.

Assemble and Bake

  1. Transfer the batter to the prepared pan and spread it into an even layer.
  2. Bake at 350°F for 45–55 minutes, or until a wooden pick inserted into the thickest portion of the cake comes out clean or with a few moist crumbs.
  3. Place the cake in its pan on a wire rack and cool for about 15–20 minutes.
  4. Carefully invert the cake onto the rack or a serving plate and allow it to cool completely before glazing.

Make the Buttermilk-Pecan Glaze

  1. Whisk together the powdered sugar, melted salted butter, and vanilla bean paste.
  2. Add room-temperature buttermilk a small amount at a time, whisking after each addition, until the glaze is smooth and thick enough to drizzle.
  3. Spoon or drizzle the glaze over the cooled cake and sprinkle with the reserved 1 cup chopped pecans.
  4. Allow the glaze to set before slicing.

Equipment

Notes

Timing: Bake for 45–55 minutes. The cooking-time field uses the upper end of that tested range. Cool in the pan for 15–20 minutes, then cool completely before glazing and allow the glaze to set before slicing. Prep plus baking is 70–80 minutes; cooling and glaze-setting time are additional.

Sweet Potato: Use plain cooked and mashed sweet potato without added butter, sugar, or seasonings. For the smoothest pound cake texture, puree the sweet potato rather than leaving it chunky.

Brown Sugar: Either light or dark brown sugar will work. Dark brown sugar contributes a deeper molasses flavor.

Pecans: Walnuts can be substituted for the pecans. For more pronounced nutty flavor, lightly toast the nuts and cool them completely before adding them to the batter.

Glaze Consistency: Begin with only a small splash of buttermilk. Add additional buttermilk by the teaspoon until the glaze drizzles easily but remains thick and creamy.

Serving: Serve at room temperature with coffee, hot tea, or cold milk. A good dessert for fall gatherings, Thanksgiving, or holiday brunch.

Storage: Store the glazed cake tightly covered at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring refrigerated slices to room temperature before serving.

Freezing: For best results, freeze before glazing. Wrap the whole cake or individual slices tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, and glaze before serving.

Find it online: https://jennifercooks.com/sweet-potato-pecan-pound-cake/