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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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.

Directions Step-By-Step

1
Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan.
2
In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside.
3
In 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.
4
In a medium bowl, combine the flour, baking powder, cinnamon, salt, and nutmeg. Gradually add it to the butter mixture, stirring well.
5
Pour 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