Sweet Potato Hazelnut Pound Cake
|Sweet potato||1 Pound (1 Large Sized)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Unsalted butter||3⁄4 Cup (12 tbs), softened|
|Vanilla extract||1 Teaspoon|
|Buttermilk||1⁄2 Cup (8 tbs)|
|Hazelnuts||1⁄2 Cup (8 tbs), toasted and chopped|
THE DAY BEFORE making the cake, preheat the oven to 350°F.
Bake the sweet potato until tender, 50 to 60 minutes.
When the potato is cool enough to handle, remove the skin and put the flesh in a small strainer set over a bowl.
Let sit overnight in the refrigerator to allow excess liquid to drip off.
Mash the flesh until smooth.
PREHEAT THE OVEN to 350°F.
BUTTER A 12-INCH bundt pan.
Sift together the flour, baking powder, salt, nutmeg, and cinnamon.
In the bowl of an electric mixer, cream the sugar and butter for about 3 minutes, then add the eggs, one at a time, blending well after each addition.
Stir in the vanilla extract.
COMBINE THE BUTTERMILK and water in a small bowl.
Add this to the butter/sugar mixture, little by little, alternating with the dry ingredients, folding gently to incorporate each addition.
Fold in the hazelnuts and mashed sweet potato last.
Pour the batter into the prepared pan, spreading it out evenly.
Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes.
Let the cake cool, then invert it onto a platter for serving.