Description:This delightful cake brings back memories of family gatherings and cozy afternoons in the kitchen. With its rich flavors and moist texture, it’s a slice of home that everyone will love.
Ingredients:
- 1 cup mashed sweet potatoes (cooked and cooled)
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Preparation:
Step 1: Begin by ensuring your oven is preheated to 350°F (175°C). This consistent temperature is crucial for even baking, allowing the cake to rise properly and achieve a golden-brown crust. Grease a 9×13 inch baking pan generously with butter or cooking spray. This prevents the cake from sticking and ensures easy removal once it’s baked. A light dusting of flour after greasing can further enhance this non-stick effect.
Step 2: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar. Use an electric mixer for this step, starting on low speed to prevent sugar from flying out and gradually increasing to medium speed. Continue creaming for about 3-5 minutes until the mixture becomes light and fluffy. This process incorporates air into the butter and sugar, which contributes to the cake’s light and airy texture. Ensure that the butter is truly softened; it should yield easily to gentle pressure but not be melted.
Step 3: Add the eggs one at a time to the creamed butter and sugar mixture. Be sure to mix well after each addition. This ensures that each egg is fully incorporated, preventing the mixture from curdling. Adding eggs one at a time allows the emulsion to form properly, creating a stable batter that will bake evenly. If the mixture starts to look curdled, adding a tablespoon of flour from the measured amount can help to bring it back together.
Step 4: Stir in the mashed sweet potatoes and vanilla extract until well combined. The sweet potatoes should be cooked until very tender and then mashed until smooth. Any lumps in the sweet potatoes could affect the texture of the cake, so ensure they are thoroughly mashed. The vanilla extract enhances the overall flavor of the cake, complementing the sweetness of the sweet potatoes.
Step 5: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisking these dry ingredients ensures that they are evenly distributed, which is essential for a consistent rise and flavor throughout the cake. The baking powder and baking soda act as leavening agents, causing the cake to rise. The cinnamon and nutmeg add warmth and spice, enhancing the sweet potato flavor. Salt balances the sweetness and enhances the other flavors.
Step 6: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined. This technique prevents overmixing, which can develop the gluten in the flour and result in a tough cake. The buttermilk adds moisture and a slight tanginess, which complements the sweetness of the sweet potatoes. Adding the dry ingredients in batches, alternating with the buttermilk, ensures that the ingredients are evenly incorporated without overworking the batter.
Step 7: Pour the batter into the prepared baking pan and smooth the top with a spatula. This ensures that the cake bakes evenly and prevents any uneven browning.
Step 8: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Start checking for doneness at the 30-minute mark. If the toothpick comes out with wet batter, continue baking for a few more minutes and check again. Overbaking can result in a dry cake, so it’s important to monitor the cake carefully.
Step 9: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart when transferring it. Cooling the cake completely on a wire rack allows air to circulate around the cake, preventing it from becoming soggy.
Step 10: Serve plain or with a dollop of whipped cream or a dusting of powdered sugar for an extra treat!
Why You Will Love This Recipe:
This recipe is more than just a cake; it’s a nostalgic journey back to simpler times, filled with warmth and comfort. Grandma’s Famous Sweet Potato Butter Cake is incredibly moist and flavorful, thanks to the combination of sweet potatoes, butter, and buttermilk. The spices, like cinnamon and nutmeg, add a depth of flavor that makes each bite memorable. It’s incredibly easy to make, even for novice bakers. The simple instructions and readily available ingredients mean that anyone can recreate this classic dessert. It’s a perfect dessert for any occasion, whether it’s a family gathering, a potluck with friends, or just a cozy night in. The cake’s rich flavor and moist texture make it a crowd-pleaser that everyone will enjoy. The sweet potato adds a subtle sweetness and unique flavor, making it a comforting and familiar dessert. It’s a great way to use seasonal sweet potatoes, adding a nutritious element to your treat.
Serving Suggestions:
- Serve warm with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
- Dust with powdered sugar for a simple yet elegant presentation.
- Drizzle with a homemade caramel sauce or cream cheese frosting for an extra indulgent treat.
- Serve with a side of fresh berries or a fruit compote for a refreshing contrast.
- Pair with a cup of hot coffee or tea for a cozy afternoon snack.
- For a fall-themed dessert, try serving with a sprinkle of chopped pecans or walnuts.
Tips:
- Ensure that the sweet potatoes are thoroughly cooked and mashed smooth to avoid lumps in the cake batter.
- Use softened butter for easier creaming with the sugar, which will result in a lighter and fluffier cake.
- Measure the flour accurately by spooning it into the measuring cup and leveling it off with a knife, rather than scooping it directly from the bag. This prevents using too much flour, which can make the cake dry.
- Don’t overmix the batter, as this can develop the gluten in the flour and result in a tough cake. Mix until just combined.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes before using.
- To prevent the cake from sticking to the pan, grease and flour the pan thoroughly before pouring in the batter.
- Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 50-55 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 350-400 per serving
- Protein: Approximately 4-5 grams per serving
- Sodium: Approximately 200-250 mg per serving
Conclusion:
Grandma’s Famous Sweet Potato Butter Cake is more than just a recipe; it’s a timeless tradition passed down through generations. With its moist texture, rich flavors, and comforting aroma, this cake is sure to become a family favorite. So gather your ingredients, preheat your oven, and let the warm memories flow as you bake this delightful treat. This cake is a perfect way to celebrate special occasions or simply enjoy a cozy afternoon at home. Whether you serve it plain or with your favorite toppings, Grandma’s Sweet Potato Butter Cake is a slice of heaven that will bring smiles to everyone’s faces. Enjoy the process of baking and the joy of sharing this delicious cake with loved ones.
Questions and Answers about This Recipe:
- Can I use canned sweet potatoes instead of fresh ones?
- Yes, you can use canned sweet potatoes, but make sure they are packed in water, not syrup. Drain and rinse them well before mashing. Freshly cooked sweet potatoes will provide the best flavor and texture, so if possible, that would be ideal.
- Can I substitute the buttermilk with regular milk?
- While you can use regular milk, the buttermilk adds a unique tanginess that complements the sweet potatoes and enhances the overall flavor. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes before using.
- What if I don’t have ground nutmeg? Can I leave it out or substitute with something else?
- If you don’t have ground nutmeg, you can substitute it with a pinch of allspice or leave it out altogether. The nutmeg adds a warm, nutty flavor, but the cake will still be delicious without it.
- How do I store the cake?
- You can store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Be sure to wrap the cake tightly to prevent it from drying out.
- Can I freeze this cake?
- Yes, you can freeze this cake. Allow it to cool completely, then wrap it tightly in plastic wrap and then in foil. Freeze for up to 2-3 months. When ready to serve, thaw in the refrigerator overnight or at room temperature for a few hours.
