CINNAMON RIPPLE SWEET POTATO CAKE

1
Leah Harvey

By
@lemermaid

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

Rating:

★★★★★ 1 vote

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

Ingredients

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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.

How to Make CINNAMON RIPPLE SWEET POTATO CAKE

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

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About CINNAMON RIPPLE SWEET POTATO CAKE

Course/Dish: Cakes




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