Fall brings me fond remembrances of the beginning of my marriage. One year ago I started to live in US. I was newlywed and I embraced all the changes to hone the life with my beloved husband. The excitement to enjoy the pristine home and to learn a new culture was grand and comforting, although the longing for my family and friends still remained. Fortunately, the breathtakingly beauty of the colorful fall enhanced even more the happiness of this great moment of my life.
So, a cake that unites some of the best ingredients of this season is certainly a befitting way to celebrate its beginning and the good thoughts that it has brought me: cinnamon layer cake with sweet potato cream. I saw this cake recipe with cinnamon and sour cream from baker Matt Lewis of Brooklyn's Baked bakery and I thought it would be a good pair with sweet potato cream. I was inspired by the purple sweet potatoes candies that my mom used to prepare. This cream basically consists of one medium sweet potato, sweetened condensed milk, nutmeg and milk. It was a perfect combination with the cinnamon flavor from the cake.
I’m developing quite a liking for making flowers and decorating cake with fondant. It has been delightful and such a surprise. I created these flowers without using a blossom cutter. I just used a knife to cut small pieces of gum paste to model in triangle shapes. My goal now is to learn how to make a rose using wired petals.
I would like to thank all you for your adorable comments on the last post. I’m glad that my first cake decorated had pleased you.
Cinnamon Cake with Sweet Potato Filling
(adapted from here)
Makes one 8-inch round layer cake
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1/2-inch pieces, room temperature, plus more for pans
All-purpose flour, for pans
1 3/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cups granulated sugar
1/2 cup firmly packed light-brown sugar
3 large eggs
1 cup sour cream
Preheat oven to 350 degrees. Butter two 8-inch round cake pans; line with parchment-paper rounds. Butter parchment paper and lightly dust pans with all-purpose flour, shaking out excess.
In a large bowl, sift together cake flour, baking powder, salt, and cinnamon; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, and beat until just incorporated, scraping down sides of bowl as necessary. Reduce speed to low; add flour mixture in three additions, alternating with sour cream and beginning and ending with flour mixture, scraping down sides of bowl as necessary.
Pour batter into prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set pan on a wire rack to cool for at least 20 minutes before loosening sides of cake from pan and inverting onto a wire rack. Remove parchment paper and reinvert; let cool completely.
Sweet Potato Cream
1 medium sweet potato
1 can sweetened condensed milk
1 can evaporated milk
fresh ground nutmeg
1 tablespoon corn starch
Cook the sweet potato in water and puree until smooth. Pour the condensed milk into a medium saucepan and place over medium heat.
Add the sweet potato puree, nutmeg, evaporated milk and corn starch. Stir the mixture until it starts to show the bottom of the pan when you scrape it with a spoon. As you scrape the bottom of pan with the spoon, the mixture should be thick enough to show you the bottom the pan for a couple of seconds before the mixture levels out again.
Pour the mixture in a bowl and leave aside to cool. Place it in the fridge until decoration.