Sweet Potato Almond Cake with an Almond Glaze
[Sweet Potato Almond Cake with a luscious Almond Glaze!]
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Yield: Makes one 9" round cake, about 8-10 servings
Ingredients
* FOR THE CAKE:
* 1 1/2 cups all-purpose flour
* 3/4 cup almond meal or flour
* 1 1/2 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1 tsp cinnamon
* 1 tsp ground ginger
* 1/4 tsp ground cloves
* 1/2 cup (1 stick) unsalted butter, softened
* 1 cup sugar
* 1/4 cup packed brown sugar
* 1/2 cup mashed sweet potato (about 3 oz)
* 2 large eggs
* 3/4 cup buttermilk
*
* FOR THE ALMOND GLAZE:
* 1 cup powdered sugar
* 1 Tbsp milk
* 1/2 tsp almond extract
* sliced almonds for garnish
*
Instructions
1. Preheat the oven to 350 degrees F. Grease a 9" round cake pan
and set aside.
2. In a medium bowl, whisk together the flours, baking powder, baking
soda, salt, cinnamon, ginger, nutmeg and cloves.
3. In a large bowl, cream together the butter and sugar until light
and fluffy. Add the mashed sweet potato and stir to combine. Add in the
eggs one at a time, beating well after each addition.
4. Add the dry ingredients in three parts, alternating with the
buttermilk, beginning and ending with the dry ingredients.
5. Pour the batter into the prepared pan and bake for 40-50 mins, or
until a toothpick inserted into the middle comes out clean. Transfer to
a wire rack and let cool for 20 mins before inverting and letting the
cake cool completely.
6. While the cake is cooling, make the glaze. In a small bowl,
combine the powdered sugar, milk and almond extract. Stir to combine,
and adjust to reach a pourable consistency (more powdered sugar if too
thin, more milk if too thick). Once the cake has cooled, transfer it to
a serving plate and pour glaze over top and sprinkle sliced almonds on
top. Cut, serve and enjoy!
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