Island Spiced Upside Down Sweet Potato Cake Recipes

SWEET POTATO UPSIDE DOWN CAKE RECIPE - (4.4/5)

Steps:

• In a small stockpot, melt 3 tablespoons of butter. Add 1/4 cup brown sugar and whisk until sugar dissolves. Remove from heat and stir in 1 tablespoon bourbon. Pour the syrup into the bottom of a 10 inch cake pan. Place the thinly sliced sweet potatoes on top of the syrup starting from the middle and working your way to the outside in a concentric circle. In the bowl of a stand mixer (of hand mixer), beat butter and sugar until light and fluffy. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, cardamom and ginger. Mix with a fork. In a small bowl combine eggs, buttermilk and vanilla and whisk until combined. Slowly add 1/3 of the flour mixture to the mixer followed by 1/3 of the egg mixture. Mix until just combined and then repeat until everything is incorporated in the mixing bowl. Spoon batter on top of the sweet potatoes and bake 30-40 minutes, at this point a toothpick inserted into the middle should come out clean and you should be able to poke the middle of the cake and have it immediately bounce back. Remove from oven and allow to cool 15 minutes on a wire rack before inverting onto a cake plate. Serve and enjoy!

SPICED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• In a saucepan, melt 2/3 cup butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in. ovenproof skillet or a 13x9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside. , In a large bowl, cream sugar and remaining butter until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating well after each addition. , Carefully pour over the pineapple. Bake at 350° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.

SWEET POTATO BUNDT CAKE WITH TOASTED MARSHMALLOW TOPPER

Steps:

• Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
• In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
• In 2-quart saucepan, heat 1 inch of water to simmering. In small bowl beat egg whites, sugar, salt and cream of tartar on high speed until well combined. Place bowl over simmering water, and beat constantly until temperature of egg white mixture reaches 120°F.
• Remove from heat. Beat egg white mixture 4 to 6 minutes or until stiff peaks form. Beat in vanilla.
• Spread mixture on top of cake. Use kitchen torch to toast frosting. Serve immediately. Cover and refrigerate any remaining cake.

MAPLE SWEET POTATO UPSIDE-DOWN CAKE

Steps:

• Put an oven rack on the lower-middle position of the oven and preheat to 350 degrees F. Spray the sides of a 9-inch round nonstick cake pan with cooking spray.
• For the Spiced Sour Cream: In a medium bowl, mix together the sour cream, sugar, vanilla, cinnamon and ginger. Cover and refrigerate until serving.
• For the Cake: Put the orange juice and cranberries into a small bowl and let soak for 20 to 30 minutes.
• Pour the maple syrup evenly into the prepared pan. Sprinkle evenly with 1/4 of the cranberry mixture and 1/4 of the pecans. Shred enough of the sweet potato to make 1 cup and set aside. Slice the remaining sweet potato into 1/8-inch thick slices and lay the slices in a decorative pattern on top of syrup mixture. Sprinkle evenly with the remaining cranberry mixture and pecans. Set aside.
• In a medium bowl, whisk together the eggs, milk, and vanilla and orange extracts until evenly combined. Set aside.
• In the bowl of a standing mixer, add the flour, sugar, baking powder, cinnamon, nutmeg, ginger and salt. Using the paddle attachment, blend the mixture on the lowest speed for 1 to 2 minutes. With the mixer still on the lowest speed, add the butter, 1 piece at a time, until the butter and flour are blended into pea-sized pieces, about 3 to 4 minutes.
• Add 1/2 cup of the egg mixture to the flour and mix on the lowest speed until blended about 15 to 20 seconds. Increase speed by 1 setting and beat for about 30 seconds. With the mixer still running, add the remaining egg mixture in a slow, steady stream and beat for about 30 seconds. Stop the mixer and scrape the sides and bottom of the bowl with a rubber spatula. Beat again for 15 to 20 seconds until thoroughly blended. Remove the paddle, scraping down the bowl, as necessary. Gently stir in the reserved shredded sweet potato.
• Pour the batter over the mixture in the pan and smooth lightly with a rubber spatula. Bake for 25 minutes then lower the oven temperature to 325 degrees F. Bake until a toothpick or wooden skewer inserted in the center comes out clean. Remove from oven to a wire rack for 15 to 20 minutes. Invert onto a serving plate and serve warm or at room temperature. Garnish with dollops of spiced sour cream and mint sprigs, if desired.

SPICED SWEET-POTATO CAKE WITH MERINGUE FROSTING

Steps:

• For the Cake: Preheat oven to 375°F. Prick sweet potatoes with a fork and place on a rimmed baking sheet. Roast until soft, about 1 hour, 15 minutes. Halve, scoop flesh from skins, and mash until smooth (you should have about 1 1/4 cups). Let cool, then refrigerate in an airtight container up to 3 days.
• Lower oven temperature to 350°F. Brush a 9-by-13-inch cake pan or baking dish with butter. Line bottom and two long sides with parchment, leaving a slight overhang on sides; brush parchment with butter.
• In a bowl, whisk together both flours, baking powder, baking soda, salt, and spices until aerated and thoroughly combined, 30 seconds. In a mixer, beat butter with brown sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then vanilla and potato mash to thoroughly combine (mixture will appear grainy). Reduce speed to low and beat in flour mixture in three additions, alternating with buttermilk and beginning and ending with flour mixture. Transfer batter to prepared pan and spread evenly to edges with an offset spatula.
• Bake until cake is set and springs back when lightly pressed in center, about 30 minutes. Let cool in pan 10 minutes. Flip out onto a wire rack, remove parchment, and let cool completely.
• For the Frosting: In a small saucepan, bring granulated sugar, 1/4 cup water, and corn syrup to a boil, stirring until sugar has dissolved. Cook, undisturbed, until syrup registers 248°F on a candy thermometer. Meanwhile, in a mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy. Add salt and cream of tartar, increase speed to medium, and beat until soft peaks form, 3 to 4 minutes. Reduce speed to medium-low and pour hot syrup down the side of the bowl in a slow, steady stream. Increase speed to high; beat until mixture cools slightly and reaches stiff, glossy peaks, about 3 minutes.
• Transfer frosting to a piping bag fitted with a large, plain round tip (or transfer to a resealable freezer bag and snip off one corner). Starting at one corner of cake, pipe frosting lengthwise to form side-by-side rows. Wave a kitchen torch over frosting to brown in places (or place frosted cake under broiler for 1 to 2 minutes).

SMITH ISLAND CAKE

Steps:

• Prepare icing: Combine cream and corn syrup in a medium saucepan over medium heat; bring mixture just to a simmer, stirring often. Remove from the heat.
• Place chocolate in a large microwave-safe bowl and pour hot cream mixture over top. Sprinkle with salt and let stand 2 minutes. Whisk until completely smooth and let cool to room temperature, about 1 hour. Chill icing in the refrigerator until thickened and spreadable, about 45 minutes, stirring halfway through.
• Meanwhile prepare cake layers: Preheat the oven to 350 degrees F (175 degrees C). Spray nine 8 1/2-inch round disposable cake pans with cooking spray. Line the bottoms with parchment paper and spray that gently with more cooking spray.
• Beat butter in a stand mixer fitted with the paddle attachment at medium speed until smooth and creamy, about 1 minute. Gradually add sugar and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat just until incorporated after each addition. Beat in vanilla.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Add flour mixture to butter mixture alternately with buttermilk in 3 batches, beginning and ending with flour mixture and beating on medium speed.
• Divide batter evenly (about 1 cup each) among prepared pans and smooth with an offset spatula. Bake, in batches, until a wooden pick inserted in center comes out clean, 12 to 14 minutes. Let cool in pans on wire rack 10 minutes. Turn cakes out onto wire racks to cool completely, about 20 minutes.
• Place 1 cake layer on an 8-inch round cake board and spread with 1/3 cup icing using a small offset spatula. Top with another cake layer and spread with 1/3 cup icing. Repeat the process with remaining layers and icing. Coat the top and sides of the cake with a thin layer of icing. Chill cake for 1 hour and reserve remaining icing.
• Place chilled cake on a wire rack over a rimmed baking pan. Microwave reserved icing at medium (50%) power in 30-second intervals, stirring after each one, until smooth and pourable, 1 to 1 1/2 minutes. Pour icing in a slow, steady stream over the top of the cake, starting at the center and moving to the outer edges so it flows down the sides. Smooth out the sides and fill any gaps with a small offset spatula.
• Chill cake until set, about 1 hour. Carefully transfer cake to a serving plate. Serve at room temperature.

SWEET POTATO MINI CAKES

Steps:

• In a large bowl, combine the first eight ingredients. Add the eggs, oil, potatoes and extract; beat until combined. Stir in the pineapple, raisins and walnuts. , Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in the sugars and extracts until smooth. Frost sides of cakes; roll in walnuts. Place cakes upside down and frost tops with remaining frosting.

ISLAND SWEET POTATOES

Steps:

• Cook potatoes and carrots in boiling water until tender; drain, reserve some cooking liquid.
• In a small pan, melt butter.
• Cook onion, garlic and ginger until soft but not brown.
• Add curry powder, and cook 1 minute more.
• Puree potatoes and carrots using a food processor, food mill, or mash with potato masher.
• Mix in curry mixture and chutney; if mixture is too thick, thin with reserved cooking liquid.
• Season to taste with salt and pepper.

ISLAND SPICED UPSIDE-DOWN SWEET POTATO CAKE

Steps:

• Drain pineapple, reserving 3 tablespoons and 1/2 cup juice. Set aside 1 whole pineapple slice; cut 6 slices in half (save remainder of pineapple and juice for another use).
• Preheat over to 350. Put butter in a 9x2-inch springform cake pan and place in the oven until butter has melted; set aside. In a small bowl, combine brown sugar, ginger, and 3 tablespoons pineapple juice. Pour mixture into pan with melted butter and tilt to evenly distribute. Place whole pineapple ring in the center of the pan; arrange half slices in crescents around the center. Fill in spaces with dried cranberries.
• In a bowl, combine dry cake mix, eggs, applesauce, sweet potato, and 1/2 cup pineapple juice. Using a fork, stir vigorously about 2 minutes, scraping sides until well mixed. Spread over pineapple in pan. Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes. Invert onto platter, replacing any fruit that remains in the pan.
• Serve warm or at room temperature topped with a dollop of whipped cream, if desired.
• NOTE: If using a 13x9-inch pan, leave pineapple slices whole and bake for 30 to 35 minutes or until the cake tests done. (I used 8 slices in my pan).