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Sweet potato cake with spiced pecans

Sweet and spiced, with luscious cream cheese icing.
8
30M
1H
1H 30M

Sweet potato is the star of this gorgeously spiced, moist loaf cake. Topped with a luscious cream cheese icing and spiced pecans for some crunch, it’s a beautiful bake for afternoon tea.

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Ingredients

Method

1.

Preheat the oven to 170°C (150°C fan-forced). Grease and line base and sides of a 10cm x 24cm (base measurement) loaf pan with non-stick baking paper, allowing 3cm overhang and set aside.

2.

In a large mixing bowl, whisk together the flour, baking powder, bicarbonate soda, salt, cinnamon and ginger.

3.

In a separate mixing bowl, whisk the eggs and sugars until smooth. Add oil and whisk to combine; add buttermilk, whisk to combine. Add the egg mixture to the flour mixture and mix until just combined. Fold in the sweet potato and apple until well combined.

4.

Spoon into the prepared pan. Bake for about 1 hour or until a skewer inserted into the centre comes out clean. Cool loaf in the pan on a wire rack.

5.

SPICED PECANS Meanwhile, lightly toast pecans in a medium non-stick frying pan over medium heat until warmed. Sift icing sugar over the pecans, with 1 tablespoon of water, cook, stirring, for 2-3 minutes or until caramelised. Add the cinnamon, toss to coat. Transfer to a bowl to cool.

6.

CREAM CHEESE ICING Combine cream cheese and butter in a medium bowl of an electric mixer for about 5 minutes or until smooth and creamy. Add the icing sugar and vanilla and beat until smooth and combined, scraping down the sides occasionally.

7.

Spread Cream Cheese Icing over loaf, smoothing with a palette knife. Sprinkle sweet potato cake with pecans to serve.

Test Kitchen tips

This is a very generous quantity of icing. For a thin layer of icing halve the recipe.

Make the Spiced Pecans in advance; store in an airtight container at room temperature.

Sweet potato cake storing tips

Store iced cake in a covered container in the refrigerator for up to 4 days. Freeze uniced cake wrapped in plastic then foil for up to 3 months.

To make your own buttermilk

If you don’t have buttermilk on hand, follow our Test Kitchen method to easily make your own buttermilk at home.

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