How to make SWEET POTATO CAKE - Must try!! PERFECT FALL DESSERT скачать в хорошем качестве

How to make SWEET POTATO CAKE - Must try!! PERFECT FALL DESSERT

How to make a Sweet Potato Cake!! This is the perfect dessert for the holidays. This recipe is very straight forward. Your friends and family won't believe how good this is! SWEET POTATO CAKE WITH SWEET CREAM CHEESE ICING Adapted from Amanda Mack, Bon Appétit - The Thanksgiving Issue, November 2020 3 layer 9-inch cake 1.5 lbs sweet potatoes (about 3-4 medium sized), scrubbed with peel left on PAM baking spray (or any non-tick spray) 374 g cake flour 2 tsp baking powder 1 ½ tsp ground cinnamon 1 tsp ground nutmeg 1 tsp salt 300 g granulated sugar 300 g light brown sugar ½ cup unsalted butter (melted and cooled slightly) 7 Tbsp. vegetable oil 2 Tbsp. vanilla extract 5 large eggs room temperature Sweet Cream Cheese Frosting 2 16 ounce packs full-fat cream cheese, room temperature 1 cup salted butter, room temperature 906 g powdered sugar (8 cups) ** for less sweet frosting, use 680 g powdered sugar (6 cups) 1 ½ Tbsp. vanilla extract 1 tsp kosher salt INSTRUCTIONS 1. Cook potatoes in medium pot of boiling water for 40-45 minutes or until a toothpick inserted is met with no resistance. While cooking, stir the potatoes a few times. Drain the potatoes and let sit until cool enough to handle. Remove the skins and discard. Transfer the potatoes to a medium size bowl and mash, making sure there a very few, if any small lumps. Set aside and let cool completely. 2. Pre-heat oven to 350oF. 3. Spray three 9” round pans with non-stick spray and then line the bottom of each pan with parchment paper. 4. In a large bowl, sift the cake flour, cinnamon, nutmeg, baking powder, and salt. Set aside. 5. In the bowl of a stand mixer, combine both sugars, butter, vanilla extract and vegetable oil. 6. Beat on medium-high with the paddle attachment for 5 minutes until the mixture is light and fluffy. 7. Add the eggs to the mashed sweet potatoes and stir until combined. 8. Scrape this potato mixture to the stand mixer bowl and mix on low for 2 minutes until well combined and no lumps remain. 9. With mixer running on low, add the combined dry ingredients in 3 parts. Mix until everything is just barely incorporated. DO NOT OVERMIX. **I recommend adding the final 1/2 cup of dry ingredients and mixing with a spoon or spatula. This will keep you from overmixing and make sure your cake stays nice and moist with an amazing structure. 10. Divide batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center of the cakes. 11. Transfer pans to wire rack, let cool for 5-10 minutes, remove cakes from pan and remove parchment paper if stuck to cakes. Let cool completely (1 hr minimum). 12. Wrap each cake tightly in plastic wrap and freeze for 1-2 hrs. This will make the cakes easier to frost. (Trust me…you do not want to mess with these cakes at room temperature. They are so moist, that they will fall apart or slide on the frosting when at room temperature.) FROSTING 1. Beat cream cheese and butter in bowl of stand mixer on high with paddle attachment until smooth (2-3 minutes). 2. Add powdered sugar, salt and vanilla extract. Mix on as low as possible at the start. You can cover the bowl with a clean towel for the first minute or two of mixing to keep sugar from going everywhere. (I just risk it and go slow and if I make a mess, I make a mess). 3. Increase speed to high and beat for 2-3 minutes. The icing will become whiter as you mix it. ASSEMBLY 1. Place a cake layer on a cake plate and cover the top with 1/3 of icing. 2. Place 2nd cake layer on top and cover top with 1/3 of icing 3. Place final cake layer on top and cover the top with final 1/3 of icing. 4. At this point, it is a good idea to chill the cake for 2-3 hours in the refrigerator. 5. Slice and serve and watch everyone be amazed at how amazing this cake is!!! 6. Tell everyone you know about Shaking & Baking with Parkinson’s http://www.parkinsonalabama.com/ https://www.michaeljfox.org/ https://davisphinneyfoundation.org/