When days get busy, I have the habit of getting up earlier, just so I can squeeze in a bit of time to bake. The simple activity of mixing ingredients together and waiting patiently for them to come together has this almost meditative effect on my brain and I like it. The bonus is a scrumptious slice of cake to comfort the soul and a flat that smells like fall:)
So here is one of our autumn favourites that not only is ideal for a late evening sweet tooth indulgence, but also will hit the spot the next morning, when toasted and accompanied with a hot cup of coffee. Cheers!
Sweet Potato Cake
(Makes one loaf. Adapted from Lisa - Frog Bottom Farm. Originally by Southern Cakes by Nancie McDermott)
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1/4 cup milk
- 1/2 tsp vanilla
- 1 stick butter, room temperature
- 1 cup brown sugar
- 2 eggs
- 1 large sweet potato, baked until soft, peeled and mashed
Firstly, earlier that day or the night before, pierce your sweet potato's skin with a fork and wrap it into a piece of baking foil. Place it in the oven and bake until tender, for about 45 minutes to 1 hour.
When you're ready to start baking the actual cake, preheat the oven to 350°F and butter a bread loaf pan - set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg and set aside. In a large bowl, cream together the butter and sugar until they’re light and fluffy, and then add the eggs, milk, vanilla and the mashed sweet potato. Combine till everything is well mixed. Lastly add the flour mixture and mix with a wooden spoon until the batter is smooth and creamy. Pour the batter into the prepared pan and bake for 60-75 minutes, until a cake tester comes out clean.
Let it cool in the pan on a rack for about 20 minutes before digging in. Ta-dah!
P.S: Have you tried this spiced pear upside-down cake yet? It's so good:)
P.P.S: And garlic bites for those who are not keen on sweets.
(Photos by exPress-o)