Sweet Potato Pound Cake with Pecan Caramel Glaze Recipe

Preheat Oven & Prep Pan:

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.

Make the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.

Add the mashed sweet potatoes and sour cream, mixing until well combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cake:

Pour the batter into the prepared bundt pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Make the Pecan Caramel Glaze:

In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, bringing the mixture to a boil. Cook for 2-3 minutes, stirring constantly, until the mixture thickens slightly.

Remove from heat and stir in the chopped pecans, vanilla extract, and a pinch of salt.

Glaze the Cake:

Once the cake has cooled, spoon the warm pecan caramel glaze over the top, allowing it to drip down the sides.

Serve & Enjoy:

Slice and enjoy this rich and flavorful Sweet Potato Pound Cake with the luscious Pecan Caramel Glaze. Perfect for fall gatherings! .