Korean Sweet Potato Cake (Goguma Cake)

My in-laws are here for a visit right now.  They arrived two Fridays ago with three kids and a Korean friend from YWAM named DoHee.  My mother-in-law called me from the road and off-handedly mentioned that it was DoHee's birthday.  I asked her what kind of cake DoHee likes best and she said "Korean Sweet Potato Cake".  Not what I expected to hear but I should have considered that someone from Korea would like food from their country best.  Ha.  So, I decided to give it a shot.  With all these extra people in the house and dinner to make, I was a little flustered but we managed to finish the cake.  I accidentally forgot to add the cake flour part... and I fudged the order of ingredients.  In the end, it was delicious and only slightly different from what she was used to (or at least that is what she said...).  Regardless of how close it is to the real Goguma Cake, we enjoyed it.  I am posting it here for your enjoyment and a link to the original recipe.

Korean Sweet Potato Cake (Goguma Cake)

1 c butter
2/3 c white sugar
2/3 c brown sugar
3 eggs
1 t vanilla (I added more)
2 c all-purpose flour
1 T baking powder
1 t salt
1 1/3 c milk
1 medium Korean sweet potato (peeled, cubed, boiled and mashed)
1/3 c maple syrup

Cream butter and sugar in mixer until light and fluffy.  Add vanilla and eggs.
Blend until light in color (4 minutes on high)
Combine milk, potato and syrup in a separate bowl.
Add baking powder and salt.  Alternate flour and potato mixture until fully combined. Scrape bowl and mix again then. 
Grease with butter and then pour batter into round cake pan.  (Not sure how large mine was... about the size of a dinner plate and had a removable ring.)
Tap pans on counter to remove bubbles and then bake at 350 degrees for 40-50 minutes or until a toothpick inserted in the middle comes out clean.

http://www.food.com/recipe/korean-sweet-potato-cake-405111