Sweet Potato Pie Pound Cake with Brown Sugar Pecan Glaze
From The New Best of BetterBaking.com, Marcy Goldman, Whitecap Books, 2009, this is a lofty spice cake, perfect for Thanksgiving or any coffee klatch occasion. This is a fine-grained, delicate cake that's also moist and gently spiced. It features a penuche-style sweet pecan brown sugar glaze. This is the recipe my testers bring to work, volunteer venues, schools and the book club when they want to get that wow! reception.
Pecan Caramel Marshmallow Streusel
1/2 cup unsalted butter
1 cup pecans
1/2 cup butterscotch chips
1 cup miniature marshmallows
1 cup light brown sugar, firmly packed
1 cup unsalted butter
2 1/2 cups sugar
1 tablespoon pure vanilla extract
2 cups mashed sweet potatoes
1 cup whipping cream, half-and-half or evaporated milk
1/2 teaspoon salt
1/2 teaspoon cinnamon
½ teaspoon pumpkin pie spices
4 teaspoons baking powder
1 teaspoon baking soda
4 1/2 cups all-purpose flour
Bourbon Brown Sugar Glaze Topping 1/3 cup unsalted butter
¾ cup brown sugar
1/3 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons bourbon
1/2 cup warmed marshmallow sauce/fluff or white chocolate, melted
1/2 cup toasted chopped pecans
Preheat oven to 350 F. Line an angel food cake pan with parchment paper (cut outs), held in place with non-stick cooking spray. Spray pan interior again to ensure no sticking. Line a baking sheet with parchment paper and place cake pan on it. For the streusel, in a food processor, grind the ingredients together to make a coarse mixture and set aside.
For the cake, in a mixer bowl, cream the butter and sugar until well-blended. Add in the eggs, vanilla, cream or evaporated milk and then blend in the sweet potatoes. Fold in the salt, flour, baking powder, baking soda and spices and blend well. Spoon into prepared pan. (If using streusel, spoon in 2/3’s of batter, then distribute the streusel on top and then remaining batter).
Bake until cake springs back when gently touched, about 80-90 minutes, reducing to 325 F if cake needs more baking to ensure top and bottom do not get too browned or dry. Let cool 30-45 minutes and then place on a serving platter.
For the Topping, heat the butter in a small sauce pan with the brown sugar and let cook, bubbling gently, about 5-8 minutes until slightly thickened. Remove from the stove and briskly stir in confections’ sugar. Stir in the vanilla and bourbon. Drizzle topping over cake. Then sprinkle on chopped pecans.
Let cool 30-60 minutes and then last, drizzle on the white chocolate or warmed marshmallow sauce.
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