Sweet Potato Biscuits
Did you know that such a wonderful thing even existed? They are pretty much a food group on Virginia’s Eastern Shore, and are just as wonderful as you’d imagine. Great served plain with some jam or pu...
The best flavors of the season come together in this moist delicious treat from Chef Matt Kern at Heirloom that comes with a to-die-for aroma and a green-with-envy presentation. Simple enough for a family brunch and elegant enough for a holiday dinner, this dish could just be your new seasonal favorite!
Ingredients
SERVINGS: 6 – 8 Serving(s)
Pumpkin Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1½ teaspoons ground cinnamon
- 2 teaspoons pumpkin spice
- 1 cup vegetable oil
- 4 large eggs
- 1 cup brown sugar, packed down
- ½ cup sugar
- 15 ounces Pumpkin Puree (1 can Libby’s will do!)
- 1½ teaspoons vanilla extract
For the “bottom” of the cake
- 8 ounces unsalted butter, diced
- 1 cup packed brown sugar
- 2 cups fresh cranberries
- 1 cup pecans, toasted, cooled & coarsely chopped
Preparation
Preheat oven to 350°. Combine all dry ingredients for the cake together in a medium mixing bowl (flour, baking soda, baking powder, sea salt, cinnamon, pumpkin spice, brown sugar & sugar). Add wet ingredients to dry ingredients and mix on low speed in mixer bowl – preferably use paddle attachment.
In a heavy bottom sauce pan, melt the butter. Stir in brown sugar until smooth & well combined. Set aside. Butter a 9” round cake pan, place parchment paper on the buttered bottom, and then butter the top of the parchment paper. Pour brown sugar mixture into pan. Sprinkle cranberries & pecans evenly on top. Gently pour in cake batter. Bake for 30-45 minutes until a toothpick inserted in middle comes out clean.
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