Yummy Sweet Potato Cake recipe
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Ingredients
- 1 cup milk 1 orange, zested and juiced 2 ½ cups all-purpose flour, plus more for dusting pans 2 teaspoons baking powder 1 teaspoon baking soda 1 tablespoon ground allspice 1 tablespoon ground cinnamon ½ teaspoon sea salt 2 cups white sugar 1 cup salted butter, at room temperature ½ cup brown sugar 3 eggs, lightly beaten 2 ½ cups cooked, mashed sweet potatoes 1 tablespoon almond extract
Nutrition Info
- 362.6 caloriescarbohydrate: 57.7 gcholesterol: 66.6 mgfat: 13.1 gfiber: 1.6 gprotein: 4.7 gsaturatedFat: 7.8 gservingSize: -sodium: 328.3 mgsugar: 34.9 gtransFat: : -unsaturatedFat: : -
Directions Yummy Sweet Potato Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans, line bottoms with greased parchment paper.
Combine milk and 2 tablespoons orange juice in a bowl, set aside at room temperature for at least 10 minutes.
Mix orange zest, flour, baking powder, baking soda, allspice, cinnamon, and sea salt together in a bowl.
Beat white sugar, butter, and brown sugar together in a large bowl using an electric mixer on high speed until creamy. Reduce speed to low, slowly add 1/3 of the beaten eggs and mix until well incorporated. Repeat process until all eggs are added. Add sweet potatoes and almond extract, mix until smooth.
Stir flour mixture into butter mixture 1/3 at a time, alternating with milk-juice mixture. Beat on low speed until just incorporated. Divide batter evenly between prepared pans.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Cool in pans for 10 minutes, invert onto rack to cool completely, about 15 minutes.