CINNAMON RIPPLE SWEET POTATO CAKE

Leah Harvey

By
@lemermaid

I made this cake last Thanksgiving and it was a huge success!!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8-10
Prep:
25 Min
Cook:
1 Hr

Ingredients

1 c
(2sticks) butter, softened, plus butter for pan
1/2 c
brown sugar, firmly packed
1/2 c
chopped pecans
1 tsp
ground cinnamon
2 c
sugar
3 large
eggs
12 oz
sour cream
1 c
mashed cooked sweet potato
1 tsp
vanilla extract
3 c
all purpose flour
1 tsp
baking powder
1 tsp
salt
1/4 tsp
ground nutmeg
1 tsp
ground cinnamon

RUM GLAZE:

2 c
confectioners' sugar
1/2 c
heavy whipping cream
3/4 tsp
rum extract
pecans, for garnish
in a small bowl, whisk together all of the ingredients until smooth.

Step-By-Step

1Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan.
2In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside.
3In a large bowl, combine the 1 cup of butter and sugar. Beat at medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Stir in the sour cream, sweet potatoes, and vanilla.
4In a medium bowl, combine the flour, baking powder, cinnamon, salt, and nutmeg. Gradually add it to the butter mixture, stirring well.
5Pour half of sweet potato batter into prepared pan. Sprinkle evenly with the brown sugar mixture. Spoon the remaining batter evenly over the streusel. Bake until a tester inserted in center comes out clean, about 1 hour. Remove the cake from the oven and cool. Spoon the Rum Glaze over cooled cake, slice and serve

About this Recipe

Course/Dish: Cakes