Spiced Sweet-Potato Cake With Custard Sauce

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Photo by David Prince
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 1137 calories
    • Fat 53 g
    • Sat Fat 7 g
    • Cholesterol 326 mg
    • Sodium 517 mg
    • Protein 18 mg
    • Carbohydrate 148 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 213 mg

 Make the cake. Preheat oven to 350º F.Lightly coat a 9-inch round cake pan with vegetable cooking spray.Grind the zest and sweet potato in a food processor. Scrape down the bowl. Add sugar, canola oil, eggs, vanilla, ground cinnamon, salt. Pulse until the mixture is blended. Add flour, baking powder, and baking soda. Pulse just to incorporate.Pour into the prepared pan. Bake 40 to 45 minutes or until a tooth-pick inserted in the center of the cake comes out clean.Cool 10 minutes on a rack and dust with confectioner's sugar. Make the sauce. Heat the milk in a saucepan over medium heat until small bubbles form.In a bowl, whisk in sugar and eggs and slowly pour in the milk, whisking constantly. Pour the mixture back into the pan and cook over low heat, stirring constantly, until the sauce thickens, about 10 minutes.Do not let the sauce boil or it will curdle. Remove from heat and stir in 1 tablespoon vanilla.Pour the sauce into a metal bowl, then place the bowl in a pan of ice water to chill. Drizzle over the warm cake and serve. 

Ingredients

  1. Check FOR THE CAKE:
  2. Check zest from 1/2 orange
  3. Check 1 sweet potato, peeled and diced
  4. Check 1 cup sugar
  5. Check 3/4 cup canola oil
  6. Check 3 eggs
  7. Check 1 teaspoon vanilla
  8. Check 2 teaspoons ground cinnamon
  9. Check 1/4 teaspoon salt
  10. Check 1 1/2 cups all-purpose flour
  11. Check 1/2 teaspoon baking powder
  12. Check 1/2 teaspoon baking soda
  13. Check confectioners' sugar
  14. Check FOR THE SAUCE:
  15. Check 1 1/2 cups whole milk
  16. Check 1 cup sugar
  17. Check 3 eggs
  18. Check 1 tablespoon vanilla

Directions

 
  1. Make the cake. Preheat oven to 350º F.
  2. Lightly coat a 9-inch round cake pan with vegetable cooking spray.
  3. Grind the zest and sweet potato in a food processor. Scrape down the bowl. Add sugar, canola oil, eggs, vanilla, ground cinnamon, salt. Pulse until the mixture is blended. Add flour, baking powder, and baking soda. Pulse just to incorporate.
  4. Pour into the prepared pan. Bake 40 to 45 minutes or until a tooth-pick inserted in the center of the cake comes out clean.
  5. Cool 10 minutes on a rack and dust with confectioner's sugar.

 

  1. Make the sauce. Heat the milk in a saucepan over medium heat until small bubbles form.
  2. In a bowl, whisk in sugar and eggs and slowly pour in the milk, whisking constantly. Pour the mixture back into the pan and cook over low heat, stirring constantly, until the sauce thickens, about 10 minutes.
  3. Do not let the sauce boil or it will curdle. Remove from heat and stir in 1 tablespoon vanilla.
  4. Pour the sauce into a metal bowl, then place the bowl in a pan of ice water to chill. Drizzle over the warm cake and serve.