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Gobble, Gobble….

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This Sweet Potato Pound Cake with Cranberry Walnut Streusel is a great fall dessert and perfect for holiday entertaining.

There are very few times in life my mother uses swear words (hard to believe I am her daughter :P)

One of those times is usually a holiday.

And it is usually for the same two things.

#1. She forgot to take the rolls out of the oven, or she forgets to serve them all together.

#2 The marshmallows were piled on too high on the sweet potatoes and they took on a life of their own, boiling up and eventually exploding into a hellacious pile of goo that will have to be scoured for hours off of the bottom of the oven.

I would like to point out however that my mothers swear words are far more watered down than mine ever are…I don’t want to paint a bad picture of her. 🙂

Since I already celebrate Thanksgiving in October (that is when we do our more traditional T-day) I don’t make it in November, we go out to eat, at a very nice restaurant.

I do however crave certain things.

Sweet potatoes is one of those things.

This Sweet Potato Pound Cake with Cranberry Walnut Streusel is my version of sweet potatoes this year.

I thought about doing something with marshmallows but didn’t want to be scraping marshmallow off of the bottom of my new oven…though I’m sure my mother will be(love you mom).

This is very dense, I am still experimenting a little with the recipe, I think perhaps a little more buttermilk or maybe sour cream….we shall see.

But it is pretty good as is and a great way to eat your sweet potatoes.

Hope that everyone has a wonderful American Thanksgiving!

Gobble, gobble!

P.S. It’s a great day to buy my cookbook Holy Sweet!

Want More Pound Cake Recipes?

Toffee Apple Cider Pound Cake

Whiskey Glazed Apple Buttermilk Pound Cake

Maple Whiskey Pecan Pound Cake

Bourbon Brown Sugar Pound Cake

Lemon-Limoncello Pound Cake

Sweet Potato Pound Cake with Cranberry Walnut Streusel

Sweet Potato Pound Cake with Cranberry Walnut Streusel

Ingredients

  • For Cake:
  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 2 cups cooked, peeled, mashed sweet potatoes, cooled
  • 1 tsp vanilla
  • 4 large eggs
  • 3 TBSP buttermilk
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground nutmeg
  • For Streusel:
  • 1/3 cup dark brown sugar
  • 2 TBSP melted unsalted butter
  • ½ cup roughly chopped walnuts
  • 1/3 cup dried cranberries

Instructions

  1. Preheat oven to 350F.
  2. Grease and flour a 10” tube or Bundt pan.
  3. In the bowl of an electric mixer, cream together the butter and the sugar, until light and fluffy, about 3 minutes.
  4. Add sweet potatoes, buttermilk, and vanilla and beat for one minute.
  5. Add eggs, one at a time and beat for 1 minute, scraping down the bowl after each addition. Batter will look curdled…not to worry.
  6. In a separate bowl, combine flour, baking powder, baking soda, spices and salt.
  7. Slowly add the flour mixture to the potato mixture on low speed.
  8. Pour half of the batter into the tube/Bundt pan.
  9. For the streusel:
  10. Add all the ingredients together and combine.
  11. Evenly distribute the streusel around the batter, covering as much batter as you can.
  12. Pour the remaining batter over the streusel.
  13. Bake for 1 hour and 20 minutes or until a toothpick or knife comes out clean.
  14. Cool on a wire rack for 20 minutes, then invert onto a serving plate.
  15. Can be served plain, with powder sugar or a glaze (orange would be nice).
© Peabody

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Comments

  1. Looks delicious! And I SO love and am so jealous of your Thanksgiving plans. What fun!

    This cake could be so perfect in my office with coffee…

    I MUST BAKE MORE…your recipes are always fool-proof so there is no excuse!

    Reply

  8. Ohhh I made a sweet potato cake too! First time I’ve ever made one – it was fabulous. I’m happy I have another recipe now to try! Yours looks and sounds gorgeous. =)

    Keep your fingers crossed that I don’t have any marshmallow incidents on Thursday. 😀

    xoxo

    Reply

  10. This looks delicious. I love the cranberry layer in there. Have a wonderful dinner at the Farm. Will you taunt us all with the amazing food that you’re served?

    Reply

  14. Your bundt tin even makes the slice look a bit turkey-like (if you squint and take your glasses off). I love the layer of berries and nuts through the middle – very pretty.

    Reply

  18. Haha, oh yes, I’ve been known to swear quite a bit during the holidays, with all the tasks that need to be done (I have 20+ family/friends attending my Thanksgiving celebration; so there’s a LOT of cooking, baking, and preparation that needs to get done!! ahh!!)

    Oooh, that Sweet Potato Pound Cake with Cranberry Walnut Streusel is such an innovative way to serve up traditional sweet potatoes – nice!

    Reply

  25. It’s become tradition at my aunt and uncle’s house every thankgsgiving to burn the marshmallow layer on top of the sweet potatoes and to set off the fire alarm. It’s amazing that EVERY year someone will put them under the broiler and walk away, it only takes seconds for the marshmallows to be done and yet we never learn….

    Reply

  29. Recent conversatons with sweet potato haters has confirmed that 98% of them started to dislike sweet potatoes due to marshmallow topping. THis cake and strusel would surely change their minds, plus no oven scrubbing involved :). I love the autumn colors…whooo Hah for fall!

    Reply

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