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 teaspoon vanilla
1/3 cup walnuts, chopped
1/3 cup raisins
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.
1/4 cup softened butter
1/4 cup cream cheese
1 cup icing sugar
1 teaspoon vanilla
1 tablespoon lemon juice
Blend until smooth. Spread evenly over completely cooled cake.
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