sweet potato praline cake
Time is speeding like a bullet train lately...there is not enough hours in the day...Thanksgiving is just around the corner and then we sleigh ride right into Christmas..I am not ready mentally...We need longer seasons...more of this fall weather would be nice...I made this cake yesterday...It seemed the right kind of cake for this time of year...I love sweet potato pie and couldn't wait to make this cake...and it is worth the extra time to make...it is spiced perfectly, moist and dense...everything I love in a cake....
Sweet Potato Praline Cake
26 tbsp. unsalted butter, plus more for pan
3 cups flour, plus more for pan
1 ¾ tsp. kosher salt
1 tbsp. baking powder
1 ½ tsp. ground cinnamon
1 ½ tsp. ground ginger
¾ tsp. ground cardamom
½ tsp. baking soda
¼ tsp. ground allspice
2 ¾ cups packed light brown sugar
2 cups mashed roasted sweet potatoes
¾ cup sour cream
2 ½ tsp. vanilla extract
8 oz. whole pecans
1 ¼ cup sugar
2 egg whites
1 cup confectioners' sugar
¼ cup milk
1. Make the cake: Heat oven to 350°. Grease and flour two 9 inch round cake pans; set aside. Brown 16 tbsp. butter in a saucepan over medium-high heat; chill until solid. Whisk flour, 1 tsp. salt, baking powder, cinnamon, ginger, cardamom, baking soda, and allspice in a bowl; set aside. Beat browned butter and 2 cups brown sugar on medium speed of a mixer until fluffy, about 3 minutes. Add eggs, one at a time, until smooth; beat in potatoes, sour cream, and 1 ½ tsp. vanilla. Add dry ingredients; beat until combined. Pour batter into prepared pan and smooth top with a rubber spatula; bake until a toothpick inserted in middle comes out clean, about 45 minutes. Let cool;
2. Make the candied pecans and marshmallow icing: Heat 4 tbsp. butter in a 12″ skillet over medium-high heat; add pecans, ¼ cup sugar and 1/4 cup water and cook, stirring often, until thickly glazed, about 4 minutes. Transfer to a sheet of foil in an even layer; cool. Boil remaining sugar, ¼ tsp. salt, and ¼ cup water in a 2-qt. saucepan over high heat, without stirring, until syrup reaches 250° on a candy thermometer. Place whites in a bowl, and beat on high speed of a mixer until frothy, about 1 minute; slowly pour hot syrup in a steady stream into whites. Continue beating whites until cooled; stir in ½ tsp. vanilla. Spread icing evenly over bottom cake layer; cover with top cake layer.
3, Make the praline topping: Bring remaining butter, salt, brown sugar, confectioners' sugar, and milk to a boil in a 2-qt. saucepan over high heat; cook 2 minutes. Remove from heat, stir in remaining vanilla, and let cool, without stirring, until thickened, about 15 minutes. Pour sauce over cake, and arrange candied pecans on top.
this is just browning the butter...
you can do this and cook the sweet potatoes the day before and save some time...
I used 'real' sweet potatoes, but yams would work well too....
the nuts could be made the day before also....
this is the cake making...the butter and brown sugar, eggs, potatoes and sour cream...
flour and spices (I used gluten free all purpose flour)....then mix them into the rest of the batter...
into the oven...
making the sugar for the marshmallow filling
here is a helpful hint...pour the liquid sugar really slowly and don't pour on the beaters...
add all the ingredients to the pan for the praline topping...
bring to a boil and boil for 2 minutes and take off burner...
we are ready to assemble....put all of the marshmallow on the first layer...add the second layer..
praline sauce over top....kind of push to the sides(very sticky)
ready for the nuts...
ready to serve!
so moist and sweet and good!!!! You will love it...now where is the hot tea?...
Cheers to Happy !!