Sweet Potato-Poblano Cake

Sweet Potato-Poblano Cake
 
Makes 1 (8-Inch) Cake
Courtesy of:
Ingredients
  • 1½ cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • 1⅓ cups sugar
  • 1 cup boiled, puréed sweet potato (1 large sweet potato)
  • ¾ cup vegetable or canola oil
  • 3 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla bean paste or vanilla extract
  • Poblano Cream Cheese Frosting (recipe follows)
  • Garnish: whole spices (cinnamon sticks, whole cloves, crystallized ginger)
Poblano Cream Cheese Frosting
  • 2 cups heavy whipping cream
  • 1 dried ancho chile pepper (dried poblano pepper), chopped
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla bean paste or vanilla extract
  • Pinch of salt
Instructions
  1. Preheat oven to 350°. Lightly grease and line 2 (8-inch) cake pans with parchment paper.
  2. In a medium bowl, whisk together flour, pie spice, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat sugar, sweet potato, and oil at medium speed until well combined. Add eggs and yolks, one at a time, mixing well after each addition, scraping down sides of bowl as needed. Beat in vanilla.
  4. Add flour mixture, all at once, and beat at medium-low speed just until incorporated. Scrape down sides of bowl and continue to mix at medium-low speed until smooth. Divide batter into prepared cake pans.
  5. Bake until a wooden pick inserted in the centers comes out clean, 35 to 40 minutes, rotating halfway through baking. Place on a wire rack and let cool completely in pans.
  6. Place ½ cup Poblano Cream Cheese Frosting in a piping bag fitted with ¼-inch open star tip. Spread remaining frosting between layers and on top and sides of cake. Pipe desired design on top of cake. Garnish with whole spices, if desired.
Poblano Cream Cheese Frosting
  1. In a medium saucepan, heat cream on low until steaming (do not boil). Add pepper; remove from heat, cover, and let steep for 30 to 45 minutes.
  2. Pour cream through a fine-mesh sieve into a bowl; cover and refrigerate for at least 6 hours or up to overnight.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until very smooth. Add sugar; beat at medium speed until sugar is dissolved and mixture is smooth, about 1 minute. Scrape down sides of bowl and then beat in vanilla and salt. With mixer at medium-low speed, slowly add cream mixture, a couple tablespoons at a time. Once all cream mixture is added, scrape down sides of bowl and then slowly increase speed to medium-high as mixture thickens. Beat at medium-high speed until stiff peaks form, about 2 minutes. Use immediately.

 

 

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