3 days ago, I made this really yummy and healthy "Purple Sweet Potato Cake."
With only my husband and I here to eat it, it was going to last for 4 days. I kept it, covered, in the refrigerator. On the third day (yesterday) it was tasting a little stale, so I knew it would be disappointing today, and yet, it was made with very special ingredients, so I didn't want to waste any!
Here is what I did. I put my portion in a bowl and heated it up in our microwave oven. Then, I poured a little milk over it and ate it with a spoon. It was very nice. I wanted to share this tip with you. I imagine it would work for other cakes and maybe muffins also. I bet it would have been even better with some cream.
And here is the recipe! This cake was delicious, not overly sweet and very moist. :)
Purple Sweet Potato Cake
Sift together:
2 3/4 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Mix together the following:
1 cup cooked mashed purple sweet potato
1/2 cup honey
1/2 cup honey
3/4 cup milk
3/4 cup sour cream
1/3 cup oil (I used avocado but canola would be good too)
2 teaspoons vanilla extract
Add the dry to the wet and mix just until everything is
moist. Don't overdo it.
Butter and flour 2 round cake pans.
Divide the batter between the pans and bake at 350 for 30 minutes. Check it then with a toothpick. It might need more time (mine didn't)
Allow to cool in pans for 10 minutes and then transfer to
cooling rack. Cool completely.
"Frosting"
4 ounces softened cream cheese
4 ounces softened butter
1/2 tsp. vanilla
1/4 tsp grated nutmeg
"Some" honey until it is as sweet as you would
like.
Beat well and put some between the layers and then all over
the cake. It wasn't very thick. I also put some chopped walnuts on top of the
cake, covered it all with plastic wrap and put it in the refrigerator
overnight.
I hope you will try this. I have not done so, but I bet it would be good with orange sweet potatoes, too, and maybe use pumpkin pie spice in it.
Enjoy!