2019-07-01_Taste_of_the_South_Special_Issues

57 FALL BAKING

Sweet Potato Cake

MAKES 1 (8-INCH) CAKE

Spices by the spoonful add rich

harvest fl avor to this quick and

easy layer cake.

1 cup unsalted butter, softened

2 cups sugar

4 large eggs

1 (21-ounce) can mashed

sweet potato

1 teaspoon vanilla extract

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground allspice

½ teaspoon ground ginger

¼ teaspoon kosher salt

Cream Cheese Frosting

(recipe follows)

Garnish: toffee bits

1. Preheat oven to 350°. Spray
   2 (8-inch) round cake pans with
   baking spray with flour.


2. In a large bowl, beat butter
   and sugar with a mixer at medium
   speed until fluffy, 3 to 4 minutes,
   stopping to scrape sides of bowl.
   Add eggs, one at a time, beating
   well after each addition. Beat in
   mashed sweet potato and vanilla.


3. In a medium bowl, whisk
   together flour, baking powder,
   cinnamon, allspice, ginger,
   and salt. Add flour mixture to
   butter mixture, stirring just until
   combined. Divide batter between
   prepared pans, smoothing tops
   with an offset spatula.


4. Bake until a wooden pick
   inserted in center comes out
   clean, about 30 minutes. Let cool
   in pans for 10 minutes. Remove

from pans, and let cool completely

on wire racks. Spread Cream

Cheese Frosting between layers

and on top and sides of cake.

Garnish with toffee bits, if desired.

Cream Cheese Frosting

MAKES ABOUT 6 CUPS

2 (8-ounce) packages cream

cheese, softened

1 cup unsalted butter, softened

1 tablespoon vanilla extract

7½ cups confectioners’ sugar

1. In a large bowl, beat cream
   cheese and butter with a mixer at
   medium speed until smooth. Beat in
   vanilla. Gradually add confectioners’
   sugar, beating on low speed until
   smooth. Use immediately.