Cinnamon Ripple Sweet Potato Cake

Total Time:
1 hr 25 min
Prep:
25 min
Cook:
1 hr

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 cup (2 sticks) butter, softened, plus butter for pan
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup chopped pecans
  • 1 teaspoons ground cinnamon
  • 2 cups sugar
  • 3 large eggs
  • 12 ounces sour cream
  • 1 cup mashed cooked sweet potato (about 1 medium)
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Rum Glaze, recipe follows
  • Rum Glaze:
  • 2 cups confectioners' sugar
  • 1/2 cup heavy whipping cream
  • 3/4 teaspoon rum extract
  • Pecans, for garnish
Directions
  • 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.

Rum Glaze:
  • In a small bowl, whisk together all of the ingredients until smooth.


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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond