Zutaten für Sweet Potato Cake With Nutmeg Cream
- Cooked Sweet Potatoes
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Vanilla
- Salt
- ⅛ teaspoon ground nutmeg
- 2 cups heavy cream, cold
- ¼ cup powdered sugar
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Zubereitung von Sweet Potato Cake With Nutmeg Cream
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mash the cooked sweet potatoes until smooth.
- Add the sugar, oil, eggs, and vanilla extract to the mashed sweet potatoes. Mix well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chopped pecans or walnuts.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the nutmeg whipped cream: In a chilled bowl, beat the heavy cream until soft peaks form.
- Gradually add the powdered sugar and nutmeg, beating until stiff peaks form.
- Spread the whipped cream over the cooled cake and enjoy!
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
39 g
Zucker
153g
Fett
35g
Kohlenhydrate
20g
