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Home > Restaurants > Recipes > Sweet-Potato Cake With Caramelized Apples

Sweet-Potato Cake With Caramelized Apples

Provided by: Chef Daniel Humm

  • Type of Dish: Desserts: Cakes/Cupcakes
  • Servings: 8
  • Cuisine: American
  • Reader Rating: Write a Review

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Sweet-potato cake

2 or 3 sweet potatoes

1 1/4 cups flour

1 tsp. ground cinnamon

3/4 tsp. ground ginger

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 cup plus 2 tbs. sugar

1/2 cup vegetable oil

1/2 tsp. finely minced ginger

1 tsp. grated orange zest

2 eggs

1/2 vanilla bean, split and scraped


Caramelized apples

1 1/4 cups sugar

1/2 cup butter, cubed

6 to 8 Fuji apples, peeled, cored, and quartered


Sweet-potato cake

Preheat the oven to 375 degrees. Pierce the sweet potatoes all over with a fork, place on a baking sheet, and bake in the oven until soft, approximately 1 hour. Set aside to cool slightly. Once cool enough to handle, peel off the skin and purée the flesh until smooth in a blender. Pass through a chinois or sieve and allow to cool completely. Reduce the oven temperature to 325 degrees. Position a rack in the center of the oven. Spray a 9-inch cake pan with nonstick vegetable cooking spray and line with parchment paper. Sift the flour, cinnamon, ginger, baking powder, baking soda, and salt together into a large bowl. Measure out ¾ cup of sweet-potato purée. (Reserve any remaining purée for another use.) Add the sugar and oil to the measured sweet-potato purée, beating with an electric mixer until smooth. Add the minced ginger, orange zest, and the eggs, 1 at a time, beating well after each addition. Add the flour mixture, mixing until just blended, along with the vanilla-bean seeds. Transfer the batter to the prepared pan, and bake in the oven until a knife or toothpick inserted near the center of the cake comes out clean, about 45 minutes. Cool the cake in the pan on a cooling rack for 15 minutes. Turn out onto a rack to cool completely. Freeze until cold.


Caramelized apples

Spread the sugar in an even layer in the bottom of a large straight-sided saucepan. Set over medium heat, and once the sugar starts to brown at the edges, begin to drag the sugar toward the center using a heat- resistant spatula. Stir the caramel as little as possible, lowering the heat if the caramel browns too quickly. When the caramel reaches a medium-dark brown, slowly stir in the butter. When all the butter is incorporated,add the apples, cooking over low heat and stirring often, until the apples are soft and saturated with caramel. Set aside to cool. Preheat the oven to 325 degrees. Add the caramelized apples to the cake pan. Top the apples with their liquid. (If the apples have released too much juice, reduce the caramel until it starts to thicken again; do not let it get any darker.) Cover the pan loosely with aluminum foil and bake for 20 minutes. Lower the oven temperature to 300 degrees, and bake for another 30 minutes. Set aside to cool for 30 minutes. Top the pan of apples with the cold sweet-potato cake. Using a smaller cake pan, press firmly down on the frozen cake until it forms a stable shape. Invert onto a platter. Using a hand torch, reheat the bottom of the cake pan to loosen and remove the pan.

(Published 2012)

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