Introduction
This Southern Sweet Potato Butter Cake with Pecan Praline Glaze is a decadent dessert that combines the creamy sweetness of sweet potatoes with the richness of butter and buttermilk. Topped with a luscious pecan praline glaze, this cake is a true Southern classic. Perfect for holidays, family gatherings, or any time you crave a taste of the South, this dessert is as beautiful as it is delicious.
Ingredients
For the Cake:
- 1 cup sweet potato puree (cooked and mashed)
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
For the Pecan Praline Glaze:
- 1 cup brown sugar
- ½ cup unsalted butter
- ½ cup heavy cream
- 1 cup pecans, chopped
- 1 teaspoon vanilla extract
Preparation
Step 1: Prepare the Cake Batter
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the sweet potato puree and vanilla extract until the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; avoid overmixing.
Step 2: Bake the Cake
- Pour the Batter: Transfer the batter to the prepared baking pan, smoothing the top with a spatula.
- Bake: Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Pecan Praline Glaze
- Prepare the Glaze: In a medium saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir constantly until the mixture comes to a boil.
- Let it boil for 1-2 minutes without stirring.
- Remove from heat and stir in the chopped pecans and vanilla extract.
Step 4: Glaze the Cake
- Once the cake has cooled completely, pour the pecan praline glaze over the top, allowing it to drip down the sides for a beautiful finish.
- Let the glaze set slightly before slicing and serving.
Cooking Notes
- Sweet Potato Puree: Use fresh sweet potatoes for the best flavor. Roast or boil them until soft, then mash or blend until smooth.
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.
- Glaze Tip: Work quickly with the glaze as it can thicken as it cools. Reheat slightly if needed.
Serving Suggestions
- Pair this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
- Serve alongside a hot cup of coffee or tea for a comforting treat.
- Garnish with additional chopped pecans or a sprinkle of powdered sugar for an elegant touch.
Tips
- Room Temperature Ingredients: Ensure the butter, eggs, and buttermilk are at room temperature for a smooth batter.
- Make Ahead: Bake the cake a day in advance and glaze it just before serving to save time.
- Storage: Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Servings:
12
Nutritional Information (Per Serving):
- Calories: 430
- Fat: 21g
- Carbs: 57g
- Protein: 5g
Conclusion
This Southern Sweet Potato Butter Cake with Pecan Praline Glaze is a dessert that captures the heart of Southern baking. The moist, flavorful cake and the rich, nutty glaze create a perfect harmony of flavors and textures. Whether it’s for a holiday table or an everyday indulgence, this cake is guaranteed to impress and delight.
PrintSouthern Sweet Potato Butter Cake with Pecan Praline Glaze
- Total Time: 55 minutes
Ingredients
-
For the Cake:
- 1 cup sweet potato puree (cooked and mashed)
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
For the Pecan Praline Glaze:
- 1 cup brown sugar
- ½ cup unsalted butter
- ½ cup heavy cream
- 1 cup pecans, chopped
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake Batter
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
- Mix Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the sweet potato puree and vanilla extract until the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; avoid overmixing.
Step 2: Bake the Cake
- Pour the Batter: Transfer the batter to the prepared baking pan, smoothing the top with a spatula.
- Bake: Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Pecan Praline Glaze
- Prepare the Glaze: In a medium saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir constantly until the mixture comes to a boil.
- Let it boil for 1-2 minutes without stirring.
- Remove from heat and stir in the chopped pecans and vanilla extract.
Step 4: Glaze the Cake
- Once the cake has cooled completely, pour the pecan praline glaze over the top, allowing it to drip down the sides for a beautiful finish.
- Let the glaze set slightly before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 12
- Calories: 430
- Fat: 21g
- Carbohydrates: 57g
- Protein: 5g