If I Knew You Were Coming I’d Have Baked A Sweet Potato Cake - Sweet Potato Chronicles

If I Knew You Were Coming I'd Have Baked A Sweet Potato Cake

I almost never bake cakes. It's not that they're any trick­ier than cook­ies or muffins but I just don't want a cake hang­ing around the house. Not only do I not need it call­ing out to me at 9:30 pm but it also is a siren for the kids who, if they know there is cake, will ask for it after every meal. Or in Julian's case, he will tod­dle into the kitchen, point up to about where it is on the counter and yell. Dessert after din­ner? What­ever lady, hand it over!

But this recipe is loaded with veg­eta­bles and fruit and has very lit­tle "cake" to it at all. It's a lot like a car­rot cake but I like the extra nutri­tion kick you get from sweet pota­toes. This was my first time out with whole­wheat pas­try flour and I'm now a con­vert. I usu­ally cut reg­u­lar flour with whole­wheat when I'm bak­ing but this way you don't have to.

The cake is really quick to put together and has plenty of steps kids can help with. Esme floated down after pre­tend­ing to nap and helped me with her excel­lent mix­ing skills. And then asked me, "Is the cake ready yet?" every three min­utes until it was. Before this deli­cious cake could ruin our lives I packed up half of it and brought it in to the office. Now that SPC is shar­ing office space I have peo­ple I can share pesky cakes with. Phew.

Sweet Potato Cake
1 1/2 cup whole­wheat pas­try flour
1/4 cup wheat bran
1 tea­spoon bak­ing soda
1 tea­spoon bak­ing pow­der
1/2 tea­spoon cin­na­mon
1 tea­spoon nut­meg
1 sweet potato peeled and grated
1 large apple, peeled and diced
1/4 cup brown sugar
1/4 cup maple syrup
1 egg
1 tea­spoon vanilla
1/3 cup wal­nuts, chopped
1/3 cup raisins

Method

Pre­heat oven to350 degrees

Mix together flour, wheat bran, bak­ing soda, bak­ing flour and spices in a bowl.

Grate the sweet potato and cut the peeled apple into fairly small dice. Thor­oughly blend before adding nuts and raisins and mix­ing again.

Whisk the brown sugar, maple syrup and egg until frothy. Pour over the sweet potato mix­ture and blend well. Care­fully com­bine the flour and sweet potato mix­ture. It will seem like it's not wet enough to be a cake bat­ter. Fear not! This is a very moist cake in the end.

Grease your pan and also line with parch­ment paper on the bot­tom. Skip this step at your peril. Let's just say that I made two cakes last week­end. Ahem. Pour the bat­ter into your pre­pared pan and place in a hot oven for 50 to 55 min­utes or until a tooth pick inserted in the mid­dle comes out clean.

Esme really wanted to take some pic­tures on this post.

You could serve this cake plain or with a lit­tle icing sugar dusted over it. I decided to make a light glaze.

Lemony Glaze

1/4 cup soft­ened but­ter
1/4 cup cream cheese
1 cup icing sugar
1 tea­spoon vanilla
1 table­spoon lemon juice

Method

Blend until smooth. Spread evenly over com­pletely cooled cake.

  

5 Comments

  1. Adriana Ermter says:

    Ceri, I love this post! I don't know why it warms my heart so much, maybe the descrip­tion of Julian tod­dling over to the counter. And now, of course, I want cake. xxoo Adriana

  2. Ceri Marsh says:

    Thanks lady! Hey are you out West for Christ­mas? Maybe a guest post with Mara and her Aun­tie Nan?

  3. Rani says:

    This cake looks so deli­cious. I think I'm going to try veganizing/gluten-freeing it over on our blog…! Bit of a long shot but you never know.

  4. Ceri Marsh says:

    What would you do, take the egg out? And use spelt maybe? Just don't back off on the bak­ing soda and pow­der — my first time out with this cake was a wet lump!

    Have you seen Good to the Grain cook­book? It's a bak­ing cook­book bro­ken down into dif­fer­ent flours — bar­ley, oats, spelt, corn, teff. Super gor­geous and informative.

    Let me know how it goes!

  5. Adipex 375 says:

    Is there any­body who can talk to things like Qsymia or Phen­ter­mine as a part of a fat loss plan.

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