This Candy Potato Pecan Pound Cake is so wealthy and flavorful with candy potato, heat spices, and a swirl of brown sugar and pecans. It’s such a decadent dessert and ideal for fall gatherings!
This cake is extremely moist with a decent, tender crumb, and wealthy, comforting taste. To me, it is the cake model of candy potato casserole topped with pecans and brown sugar-my favourite Thanksgiving facet dish!
For this recipe, I mixed favourite components of our Espresso Cake Pound Cake and Candy Potato Pound Cake.
How you can Make Candy Potato Pecan Cake
You could find the total, printable recipe under. Here’s a fast have a look at our steps and elements!
- Pecans– Finely chopped, for sprinkling within the pan in addition to within the swirl.
- Mild Brown Sugar– for the swirl in addition to within the batter
- White Sugar
- Heat Spices– Ginger, Nutmeg, and Cinnamon add great taste.
- Vanilla Extract
- Cake Flour– the low protein content material makes for an additional tender crumb
- Baking Powder & Salt
- Candy Potato Puree– We use canned. (Our shops carry Farmer’s Market Model).
- Butter & Eggs
- Caramel Glaze
For the Batter
- After sprinkling ½ cup chopped pecans into the underside of the ready bundt pan, we ready the cake batter.
- Mix the dry elements (cake flour, baking powder, salt, and spices) and put aside.
- Mix the moist elements (candy potato puree, milk, and vanilla) and put aside.
- Combine the softened butter till easy, then cream the butter and sugar for about 4-5 minutes till lightened and fluffy.
- Add the eggs, separately, mixing after every till blended.
- With the mixer on low pace, alternate including the dry and moist elements to the butter/sugar combination. Start and finish with the dry elements. (We do three additions of dry, alternating with two additions of moist). Combine simply till mixed.
For the Swirl
Subsequent, add half of the candy potato batter to the ready, pecan-sprinkled pan and calmly easy with the again of a spoon.
Sprinkle the batter with the brown sugar and pecan combination. Then, spoon the remaining batter on high, and calmly easy with the again of a spoon, or faucet the pan on the counter a couple of instances to degree it.
Time to bake! Bake at 325 levels F for an hour and 5-10 minutes or till an inserted toothpick comes out clear or with just some moist crumbs hooked up. Transfer the freshly baked cake, nonetheless within the pan, to a cooling rack for 5-10 minutes earlier than turning out.
Caramel Glaze
We like to pair caramel with our spice truffles (and lots of different truffles)! We used a easy do-it-yourself glaze, flavored with butter, brown sugar and cream, vanilla, and a pinch of salt. This glaze is ready in a saucepan on the stovetop after which cooled to thicken.
It may be spooned over the cooled cake, or loaded right into a disposable piping bag with the tip snipped away and drizzled over the cake.
Extra Fall Muffins
We have now so many extra fall truffles so that you can attempt, together with our Candy Potato Layer Cake, Apple Dapple Cake, Pumpkin Spice Cake, and extra.
Thanks a lot for stopping by in the present day. We hope that you just benefit from the recipe! Hold it in thoughts for potlucks, holidays, fall birthdays, or simply as a result of. You’ll like it!
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Grease and flour a tube pan. (Ours has a 12 cup baking capability).
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Preheat the oven to 325℉
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Sprinkle ½ cup of chopped pecans within the backside of the pan.
For the Cake
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Dry Components— In a separate bowl whisk the cake flour, baking powder, cinnamon, ginger, nutmeg and salt to mix, put aside for later.
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Moist Components– In a medium bowl, Mix the 1¼ cup candy potato puree, ¼ cup milk, and vanilla. Set Apart for later.
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Utilizing an electrical mixer (paddle attachment if utilizing a stand mixer), combine the butter in your mixing bowl on medium pace till easy. Subsequent, regularly add the white and brown sugar and blend till mild and fluffy for 4-5 minutes.
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Add the eggs separately to the butter & sugar combination, mixing after every till the yolk is included.
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With the mixer on low pace, add the flour combination alternately with the candy potato puree combination to the butter/sugar/egg combination within the mixing bowl. Start and finish with the dry elements. I do three additions of dry, alternating with two additions of moist. Combine simply till mixed.
Layering the Batter
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Scoop about half of the batter into the ready pan. Sprinkle the “swirl combination” over the batter (brown sugar and pecans), after which spoon the remaining batter on high of it. Calmly easy with the again of a spoon or faucet the pan on the counter to degree the batter.
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Bake at 325 levels for 1 hour and 5-10 minutes or till a toothpick comes out clear. *Baking instances might fluctuate relying on the kind of pan, oven, and many others. Peek in as the tip time approaches and modify as wanted.
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Permit to chill within the pan for 10 minutes earlier than turning out.
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The cake could be saved at room temperature in an hermetic container, beneath a cake dome, or in a bakery field. This cake freezes properly additionally. (See notes for particulars).
For the Caramel Glaze (elective)
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Utilizing a medium dimension saucepan (deep sufficient to stop boil over) soften the butter over medium warmth.Add the brown sugar and the remaining elements and warmth on medium excessive warmth.
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Stir to mix, attempt to hold combination off the edges of the pan. As soon as the combination begins to boil, scale back the warmth to low. Simmer for six minutes, checking usually to ensure that it isn’t going to boil over. It ought to nonetheless be effervescent.
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After 6 minutes, take away from warmth. Understand that the caramel with thicken up a bit because it cools. You’ll be able to pour it into an extended glass casserole dish in order for you it to chill extra rapidly. We frequently refrigerate to chill it off as properly.
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Makes about 1 cup caramel sauce. It may be stored within the fridge in an hermetic container as much as 2 weeks.
Including the Glaze
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As soon as the cake and caramel have cooled, you’ll be able to both spoon the caramel over the cake, or for extra management, add to a disposable piping bag with the tip snipped away or to a ziplock bag with a little bit of the nook snipped away and drizzle onto the cake.
Bundt Pan: Our bundt pan has a baking capability of 12 cups and measures about 10 inches. In case you are working with a smaller pan, it would take longer to bake. Watch out to not overfill. (Common rule of thumb: do not fill pan previous ⅔ full)
Freezing: This cake could be frozen. If working prematurely, we wish to tightly wrap our freshly baked cake in a layer of plastic wrap and foil whereas the cake remains to be a bit heat and pop within the freezer. The cake could be frozen for as much as three months.
Thawing: Bundt truffles take longer to thaw than cake layers. It’s best to maneuver the frozen, wrapped cake to the fridge the night time earlier than, after which transfer to the kitchen counter the subsequent morning (nonetheless wrapped) to proceed thawing for a couple of hours. If you would like, you’ll be able to take away the foil after a condensation has fashioned.
*This cake recipe makes roughly 8-8.5 cups of batter
