cinnamon ripple sweet potato cake
I made this cake last Thanksgiving and it was a huge success!!
prep time
25 Min
cook time
1 Hr
method
---
yield
8-10 serving(s)
Ingredients
- 1 cup (2sticks) butter, softened, plus butter for pan
- 1/2 cup brown sugar, firmly packed
- 1/2 cup chopped pecans
- 1 teaspoon ground cinnamon
- 2 cups sugar
- 3 large eggs
- 12 ounces sour cream
- 1 cup mashed cooked sweet potato
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- RUM GLAZE:
- 2 cups confectioners' sugar
- 1/2 cup heavy whipping cream
- 3/4 teaspoon 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 1Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan.
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Step 2In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside.
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Step 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.
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Step 4In a medium bowl, combine the flour, baking powder, cinnamon, salt, and nutmeg. Gradually add it to the butter mixture, stirring well.
-
Step 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Cakes
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