Chef notes
At an early point in my Grandbaby Cakes journey, my followers started dubbing me the “Queen of Pound Cakes.” The first cake I ever learned to bake was my mama’s pound cake; I was still a child and aimed at perfecting it. A moist, tender, sweet potato pound cake, filled with a crisp pecan coffee cake swirl and finished with a silky Nawlins-inspired praline glaze takes creativity and taste to new heights. The queen has spoken.
Technique tips: Make sure you prep the pan well (especially when using decorative pans that have more nooks and crannies) — talk about nonstick baking spray/butter and flour/goop. The key to any pound cake comes down to the mixing — cream butter and sugar well, slowly add eggs, and do not over mix once you’ve added the dry ingredients. Follow those guidelines and you’ll get a tender and moist cake every time!
Equipment needed: Stand mixer, Bundt pan.
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