Description
Sweet Potato HoneyBunn Cake with Pecans
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
1 cup mashed sweet potatoes
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup whole milk
1 teaspoon vanilla extract
1/2 cup honey
1 cup chopped pecans
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
In a large mixing bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the mashed sweet potatoes.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
Stir in the vanilla extract and honey.
Fold in the chopped pecans.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: 450 kcal per slice | Servings: 12 slices
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Step-by-Step Guide
Follow these detailed instructions for a perfect cake every time. First, ensure your sweet potatoes are well-mashed and smooth; lumpy mash can create dense spots. Cream the softened butter and sugar for a full 3-5 minutes until it is pale and fluffy—this incorporates air for a lighter crumb. When adding eggs, ensure each is fully incorporated before adding the next to prevent the batter from breaking. When alternating dry ingredients and milk, add the flour mixture in three parts and the milk in two, starting and ending with the dry ingredients. Mix only until just combined after each addition to avoid over-developing the gluten, which leads to a tough cake. Finally, when folding in pecans, use a spatula in a gentle, sweeping motion to maintain the batter’s aeration.
Serving Suggestions
This cake is delicious on its own but can be elevated with simple accompaniments. For a decadent finish, drizzle with a warm honey glaze or a simple dusting of powdered sugar. Serve slightly warm with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a brunch presentation, pair with fresh berries and a cup of strong coffee. Leftovers make an excellent breakfast treat when lightly toasted.
How-to Summary
To make Sweet Potato HoneyBunn Cake: Preheat oven to 350°F and prepare a bundt pan. Cream butter and sugar, then incorporate eggs one by one. Mix in sweet potato mash. Combine dry ingredients separately. Alternately add dry mix and milk to the wet ingredients. Stir in vanilla, honey, and fold in pecans. Bake for 60-70 minutes until a tester comes out clean. Cool in pan for 10 minutes before transferring to a rack.
Frequently Asked Questions
Can I use canned sweet potato puree? Yes, ensure it is plain puree, not pie filling, and drain any excess liquid.
What can I substitute for pecans? Walnuts or toasted hazelnuts work well, or omit nuts entirely for an allergy-friendly version.
How do I store this cake? Keep it in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Can I make this cake ahead of time? Absolutely. Bake it a day ahead; the flavors deepen, making it even more moist.
My cake is browning too fast. What should I do? Tent the bundt pan loosely with aluminum foil halfway through the baking time to prevent over-browning.
Common Mistakes to Avoid
- Using cold butter, which won’t cream properly and results in a dense cake.
- Overmixing the batter after adding flour, which develops gluten and creates a tough texture.
- Not properly greasing and flouring the bundt pan, leading to the cake sticking.
- Opening the oven door frequently during the first 45 minutes of baking, which can cause the cake to fall.
- Inverting the cake onto the rack while it’s still too hot, causing it to break apart.
Conclusion
This Sweet Potato HoneyBunn Cake is a celebration of warm, autumnal flavors and comforting textures. The combination of spiced sweet potato, rich honey, and crunchy pecans creates a dessert that is both impressive and deeply satisfying. By following the detailed guide and tips provided, you can avoid common pitfalls and achieve a moist, perfectly spiced cake that is sure to become a requested favorite for holidays and everyday gatherings alike. Enjoy the process and the delicious results!