Cinnamon Ripple Sweet Potato Cake Recipes

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CINNAMON RIPPLE SWEET POTATO CAKE



CINNAMON RIPPLE SWEET POTATO CAKE image

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

Provided by Leah Harvey @lemermaid

Categories     Cakes

Number Of Ingredients 20

1 cup(s) (2sticks) butter, softened, plus butter for pan
1/2 cup(s) brown sugar, firmly packed
1/2 cup(s) chopped pecans
1 teaspoon(s) ground cinnamon
2 cup(s) sugar
3 large eggs
12 ounce(s) sour cream
1 cup(s) mashed cooked sweet potato
1 teaspoon(s) vanilla extract
3 cup(s) all purpose flour
1 teaspoon(s) baking powder
1 teaspoon(s) salt
1/4 teaspoon(s) ground nutmeg
1 teaspoon(s) ground cinnamon
RUM GLAZE:
2 cup(s) confectioners' sugar
1/2 cup(s) heavy whipping cream
3/4 teaspoon(s) rum extract
- pecans, for garnish
- in a small bowl, whisk together all of the ingredients until smooth.

Steps:

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

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