Sweet Potato Sourdough Tea Cake

5 from 1 vote

Sweet Potato Sourdough Tea Cake

Inspired by Irish Tea Cake, this Sourdough Sweet Potato Tea Cake is a simple yet flavorful bake that comes together quickly. The natural tang of sourdough enhances the earthy sweetness of sweet potato, creating a cake that needs nothing more than a dusting of powdered sugar.

Prep Time15

Cook Time50

Cool Time15

Total Time1 20

Course: Dessert

Cuisine: American

Servings: slices

Calories: 281kcal

Author: Hannah Dela Cruz

Equipment

Kitchen scale
stand mixer receive a 20% discount with code MAKEITDOUGH20
8-inch round cake pan

Ingredients

2 eggs
150 grams brown sugar
1 teaspoon vanilla
75 grams oil
56 grams sourdough discard
28 grams whole milk
200 grams Bako Sweet Organic Orange Sweet Potato about 1 small, finely grated
180 grams All purpose flour
¼ teaspoon Baking soda
1 teaspoon salt
½ teaspoon cinnamon

Metric - US Customary

Instructions

Prep: Preheat the oven to 325 F with a rack in the middle. Line the bottom of an 8-inch cake with parchment paper.
Make the batter: Whip the eggs, vanilla and sugar until light and fluffy using the whisk attachment, about 3 minutes.
2 eggs, 150 grams brown sugar, 1 teaspoon vanilla
With the mixer on, stream the oil into the egg mixture slowly to emulsify the batter.
75 grams oil
Switch to the paddle attachment and add the wet ingredients and grated sweet potato into the batter.
56 grams sourdough discard, 200 grams Bako Sweet Organic Orange Sweet Potato, 28 grams whole milk
Mix all the baking soda, salt and cinnamon in the batter. Add the flour in a third at a time to prevent too much gluten formation.
180 grams All purpose flour, ¼ teaspoon Baking soda, 1 teaspoon salt, ½ teaspoon cinnamon
Bake: Pour the batter into the prepared baking pan. Bake the cake for 45 to 50 minutes until the top is domed and looks golden.
Without taking the cake out of the oven, turn off the heat and allow the cake to sit in the oven for an additional 10 minutes. This will allow the delicate crumb to set without sinking.
Transfer the cake to a wire rack and dust with powdered sugar.
Enjoy and store: This cake is best enjoyed the day it is baked but will keep well in an airtight container at room temperature for up to 3 days.

Notes

I tested this recipe by hand and with a mixer. While a whisk and bowl work, the cake turns out lighter and fluffier with a stand mixer.
Both active starter and sourdough discard will work in this recipe.
Do not open the oven door while the cake bakes, this allows heat to escape rapidly and may cause your cake to sink. This will lead to a gummy and dense center.
Leaving the cake in the oven with the heat off allows the crumb to set and helps prevent it from sinking.

Nutrition