Well, it’s over.  While today is the official last day of school and I’m rolling in around 10:30 am, a nice change from my usual 6:30 arrival.  Last night was the continuation ceremony for the 8th graders, a time to celebrate their academic accomplishments as they move on to high school next year.


Today I just have to attend an awards ceremony for the younger grades and go over my summer school curriculum with the teacher, then I’m free.  Tonight Luke and I are having a celebratory meal at Myers & Chang in the city (I’m planning on posting a review next week!), then tomorrow I’m off to Philadelphia to visit my Nana.


And so to celebrate the start of summer vacation, I definitely knew I wanted to post about cake.  I’ve been on an almond kick lately with this granola-and so I let it spill over and become inspiration for a dessert.


This cake combines spices, mashed sweet potato and almond flour to create a complex, rich flavor profile in a moist, delicious cake-form.  Of course, I doused it in an almond glaze-it just begged for it, as did my almond crazed taste buds.


Here’s to a happy summer!

One Year Ago: Goat Cheese Swirled Strawberry Muffins

Sweet Potato Almond Cake with an Almond Glaze

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: Makes one 9\" round cake, about 8-10 servings


  • 1 ½ cups all-purpose flour
  • ¾ cup almond meal or flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • ¼ cup packed brown sugar
  • ½ cup mashed sweet potato (about 3 oz)
  • 2 large eggs
  • ¾ cup buttermilk
  • 1 cup powdered sugar
  • 1 Tbsp milk
  • ½ tsp almond extract
  • sliced almonds for garnish


  1. Preheat the oven to 350 degrees F. Grease a 9” round cake pan and set aside.
  2. In a medium bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the mashed sweet potato and stir to combine. Add in the eggs one at a time, beating well after each addition.
  4. Add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients.
  5. Pour the batter into the prepared pan and bake for 40-50 mins, or until a toothpick inserted into the middle comes out clean. Transfer to a wire rack and let cool for 20 mins before inverting and letting the cake cool completely.
  6. While the cake is cooling, make the glaze. In a small bowl, combine the powdered sugar, milk and almond extract. Stir to combine, and adjust to reach a pourable consistency (more powdered sugar if too thin, more milk if too thick). Once the cake has cooled, transfer it to a serving plate and pour glaze over top and sprinkle sliced almonds on top. Cut, serve and enjoy!

Adapted from Baked: Elements


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