Moist and Savory Sweet Potato Misutgaru Pound Cake
Sweet Potato and Misutgaru Pound Cake: Incredibly Moist, Tender, and Nutty (Perfect for Christmas!)
Introducing a pound cake that boasts a wonderfully moist and tender crumb, a delightful departure from dry, crumbly cakes. This recipe is highly recommended for those looking to reduce their flour intake. The gentle sweetness of sweet potato combined with the nutty aroma of misutgaru creates a harmonious flavor that everyone will love. It’s a perfect treat to enjoy with a warm cup of coffee or tea during the Christmas season.
Ingredients (for one small pound cake mold)
- 60g cooked sweet potato (approx. 1/2 medium)
- 2 Tbsp milk
- Cooked sweet potato for topping (diced small)
- 60g unsalted butter, softened
- 60g muscovado sugar (or brown sugar)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tsp cinnamon powder (adjust to taste)
- 40g misutgaru (Korean roasted grain powder)
- 40g cake flour
- 3g baking powder (approx. 1 tsp)
- 1 sachet mixed nuts (approx. 25-30g)
Cooking Instructions
Step 1
First, melt the butter using a double boiler or microwave. Once the butter is completely melted, transfer it to a bowl and add the muscovado sugar. Whisk them together until well combined and the sugar is mostly dissolved, creating a creamy consistency.
Step 2
Add the room-temperature egg and vanilla extract to the butter-sugar mixture. Whisk gradually, ensuring the egg is fully incorporated and the mixture emulsifies into a smooth, uniform batter. Avoid adding the egg all at once to prevent separation.
Step 3
In a separate bowl, sift together the misutgaru, cake flour, and baking powder at least 2-3 times. Sifting aerates the dry ingredients and prevents lumps, leading to a lighter cake texture. Gently fold the sifted dry ingredients into the wet ingredients using a spatula. Mix just until no dry streaks remain; overmixing can develop gluten and result in a tough cake.
Step 4
Add the cinnamon powder to the batter and gently mix it in. This enhances the cake’s aroma and flavor. Feel free to add a little more cinnamon if you enjoy its taste.
Step 5
While the cooked sweet potato is still warm, mash it thoroughly in a bowl using a fork or a potato masher until smooth. Stir in 2 tablespoons of milk to create a slightly looser consistency. This will help it incorporate easily into the batter.
Step 6
Add the mashed sweet potato mixture to the main batter. Gently fold it in with a spatula until it’s evenly distributed throughout. The batter should have a lovely, smooth texture, similar to a sweet potato puree.
Step 7
Chop the mixed nuts roughly and stir them into the batter. These nuts will add a delightful crunch and nutty flavor to every bite of the cake.
Step 8
Prepare your small pound cake mold by lining it with parchment paper or greasing and flouring it. Pour the batter into the prepared mold, filling it about 70-80% full. Smooth the top surface with your spatula.
Step 9
Arrange the small diced cooked sweet potato pieces attractively on top of the batter. Bake in a preheated oven at 170°C (340°F) for approximately 30 minutes. Keep an eye on the cake as it bakes to ensure an even golden-brown color.
Step 10
After 30 minutes, if the top of the cake is browning too quickly, you can cover it loosely with aluminum foil. Alternatively, if the cake isn’t fully baked, cover the top with foil and continue baking for another 10 minutes. To check for doneness, insert a skewer into the center; it should come out clean.
Step 11
Once baked, let the cake cool in the mold for a few minutes before carefully inverting it onto a wire rack to cool completely. Allowing the cake to cool fully before slicing is crucial to prevent it from crumbling and ensure clean cuts.
