Good Cakes and Bakes in Detroit offering sweet potato pound cake this holiday season

Sweet Potato Pound Cake Filling: 1/2 cup firmly packed brown sugar 1/2 cup chopped pecans 2 teaspoons ground cinnamon Cake: 1 cup (8 ounces) butter, softened 2 cups sugar 4 large eggs 1 1/2 cups sour cream 1 cup cooked sweet potato (mashed) about 2 medium sweet potatoes 1 teaspoon vanilla extract 3 cups all-purpose flour 2 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon salt 1/4 teaspoon ground nutmeg Directions Preheat the oven to 350 degrees F. Spray (2 piece) tube pan with baking spray. In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside. Mix well In a medium bowl, combine the flour, baking soda, cinnamon, salt, and nutmeg. In mixer bowl, combine the butter and sugar. Beat at medium speed until light and creamy, about 8-12 minutes. Don't shortcut this step. Beat in the eggs, 1 at a time, beating well after each addition. Add in the sour cream, mashed sweet potatoes, and vanilla. Gradually add flour to the butter mixture, stirring well. Scrap bowl down several times. Pour 1/3 of sweet potato batter into prepared pan. Sprinkle evenly with the brown sugar mixture. Spoon the remaining batter evenly over the brown sugar mixture. Bang pan on table to remove air bubbles and combine batters. Bake until a tester inserted in center comes out clean, about 1 hour and 15 -20 minutes. Remove the cake from the oven. Allow cake to cool for 1 hour in pan upright before removing from pan.