Warm Spice Sweet Potato Cake

Fall baking is always heightened with cinnamon, cloves, ginger, nutmeg and sometimes cardamom. If you enjoy any of these, you will definitely add this Warm Spice Sweet Potato Cake to your baking list.

Not only a delicious dessert, this would even be a perfect addition to any breakfast or brunch menu. The sweet potatoes add the moistness and taste you’ll enjoy.

It’s always enjoyable to bake for family and friends. Not only for something sweet and appetizing, but to create an experience. That’s what this Warm Spice Sweet Potato Cake recipe is.

Warm Spice Sweet Potato Cake Recipe

Preheat oven at 350*

Ingredients:

2 3/4 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 salt

1 Tablespoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon pumpkin spice

1/2 teaspoon cardamom

1 cup packed light brown sugar

2/3 cup granulated sugar

3 large eggs

3/4 cup vegetable oil

2 cups baked, cooled, peeled and mashed sweet potatoes (You could also use canned instead)

2 teaspoons real vanilla

Directions:

Sift together: flour, baking powder, baking soda, salt and spices in a large bowl. Set aside.

In a separate mixing bowl, combine brown sugar, eggs, oil, mashed sweet potatoes and vanilla, Use paddle attachment and beat until well combined.

Gradually add flour and spice mixture into wet ingredients half a cup at a time. Blend only until all ingredients are well mixed, without over beating. That would make the cake come out too dense.

The batter will be thick.

Spread the batter evenly in a buttered 9×13 inch pan or as I prefer-a 10 inch cast iron skillet.

For another layer of flavor, place fresh halved pecans in a lovely pattern around the top before baking.

Bake at 350* for 35-40 minutes. A toothpick inserted into the cake should come out clean with a few crumbs on it when fully baked.

At this point you could serve the Warm Spice Sweet Potato Cake still hot or completely cool on a cooling rack.

There are so many options for a topping. You could make a fresh buttercream frosting from scratch, brown sugar glaze, a sweet meringue frosting or lightly sift confectioners sugar for a less sweet option.

The highest compliment was-my husband tasting this cake for the first time,”This is the best “Fally Spice” cake I have ever tasted!” Meaning, I succeeded at giving him all the Fall vibes without much effort.

A cake like this would make a tasty neighbor gift, a yummy Sunday night treat or a nice after work snack.

I hope you try this recipe soon and let me know what YOU think.

Make it a wonderful day,