Sweet Potato Pound Cake with Pecan Caramel Glaze

Preheat Oven:

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

Prepare the Sweet Potato Pound Cake:

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 sugar together until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Mix in the mashed sweet potatoes until well combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the flour mixture. Mix until just combined.

Pour the batter into the prepared pan, spreading it evenly.

Bake the Cake:

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Prepare the Pecan Caramel Glaze:

In a medium saucepan, melt the butter over medium heat.

Add the brown sugar and heavy cream, stirring until the sugar is dissolved.

Bring the mixture to a gentle boil and cook for 3-4 minutes, stirring constantly.

Remove from heat and stir in the vanilla extract and chopped pecans.

Glaze the Cake:

Once the cake is completely cool, pour the warm pecan caramel glaze over the top, allowing it to drip down the sides.

Serve and Enjoy:

Slice the cake and serve it with an extra drizzle of the glaze if desired. Enjoy the rich, buttery flavor of the sweet potato pound cake with the irresistible pecan caramel topping!

This Sweet Potato Pound Cake with Pecan Caramel Glaze is a perfect blend of warm spices and sweet, nutty caramel, making it an irresistible treat for any occasion!