Sweet Potato Cake is one of those recipes I find myself riffling through the recipe book for as summer turns to fall. It’s the perfect in-between-seasons dessert before everything is pumpkin spice and apple pie. It is moist, spongey, and extremely light with just the right amount of autumnal zing from cinnamon, ginger, and cloves. The cream cheese frosting is a creamy contrast to the earthy cake. Pineapple adds a subtle sweetness and small salute to summer. Make one today using your Farmer Owned ingredients!
1 1/2 cups of mashed sweet potatoes (about 2 large)*
2 cups of all purpose flour
1 teaspoon of baking soda
1 teaspoon of cream of tartar
1 rounded teaspoon of cinnamon
1/4 teaspoon of ground ginger
1/4 teaspoon of ground cloves
1 teaspoon of salt
1 stick of butter, at room temperature
1 cup of dark brown sugar, packed
1 teaspoon of vanilla
2 large eggs
1 (8oz) can of crushed pineapple
Measure out all your ingredients. To prepare the sweet potato, I prick the skin of two large potatoes and microwave them for 10 minutes. Once cool enough to handle, scrape out the meat and mash it with a fork. Measure out 1 1/2 cups of mashed sweet potato (and snack on the rest).
In a large bowl, cream brown sugar and butter. Add the eggs in one at a time and follow with the vanilla.
Whisk together the dry ingredients and add to the wet. Stir until just combined.
Butter a 9×13 inch cake pan, line it with parchment and then butter the parchment. Pour the cake batter into the prepared pan.
Bake in a 350°F oven for 30 – 35 minutes until the cake is lightly browned and an intserted toothpick comes out clean. Set the cake aside to cool completely.
While the cake cools, make the frosting.
Cream together butter and cream cheese.
With mixer running, slowly add powdered sugar.
Finish with vanilla extract and blend until smooth.
Frost the cooled cake.
I add a few pecans for a natural decoration. Slice and eat!