Soft Sweet Potato Pound Cake for a Sweet Snack
A moist, soft home-baked pound cake packed with sweet potatoes simmered in sugar.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This pound cake is packed with sweetly simmered sweet potatoes, giving it a delightful texture and nutty richness. Room-temperature butter and eggs are creamed together without curdling, then baked in a 180°C oven. It becomes even softer and moister if eaten a day after baking.
- Servings
- about 5–6 servings
- Cook time
- 55 minprep not included
- Difficulty
- Hard
- Spiciness
- Not spicy
Ingredients
Ingredients
- Cake flour200 g
- Baking powder1 tsp
- Salt1/2 tsp
- Butter100 g
- Sugar80 g (6 tbsp)
- Egg2
- Milk100 g
- Braised sweet potatoes300 g
Braised sweet potatoes
- Sweet potato300 g
- Sugar4 tbsp
- Take the butter and eggs out of the refrigerator 1 to 2 hours beforehand and let them sit at room temperature.
- Warm the milk until lukewarm.
- Sift the cake flour, baking powder, and salt together 2 to 3 times.
- Steamed chestnuts would also be delicious in place of sweet potatoes.
Steps
1. Cut 2 large sweet potatoes into cubes of about 1 cm, soak them in water to remove the starch, and drain in a sieve.
2. Add the sweet potatoes and sugar together to a pan and stir-fry.
3. Moisture will form as the sugar melts; simmer until the sweet potatoes turn translucent and cooked through, and all liquid has evaporated.
4. Whisk the room-temperature softened butter until smooth.
5. Add the sugar in 3 additions, mixing after each.
6. Once the sugar is thoroughly incorporated into the butter...
7. Add the eggs one at a time, mixing thoroughly.
8. Once mixed well so the eggs do not separate from the butter and the sugar is almost completely dissolved...
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9. Add the cake flour and mix with a spatula using a cutting motion...
10. Add the milk and mix well.
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11. Finally, add the braised sweet potatoes and fold in evenly...
12. The batter will look like this.
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13. Pour the batter into the loaf pan and arrange braised sweet potatoes on top.
14. Bake in a preheated 180°C oven for 50 to 55 minutes.
It baked to a lovely golden brown.
Remove it from the pan, let it cool completely, and it will taste even better the next day.
Ppunwife's tips
- Remove it from the pan, let it cool completely, and it will taste even better the next day.
FAQ
Is it best eaten right after baking?
It tastes much moister and more delicious if you remove it from the pan, let it cool completely, and wait about a day before eating.
Can I use other ingredients instead of sweet potatoes?
Steamed chestnuts also work wonderfully instead of sweet potatoes.
How do I keep the eggs and butter from separating while mixing the batter?
Take the butter and eggs out of the refrigerator 1 to 2 hours before baking to bring them to room temperature, and add the eggs one by one rather than all at once, beating well between additions.
