Cinnamon Ripple Sweet Potato Cake
- Level: Easy
- Total: 1 hr 25 min
- Prep: 25 min
- Cook: 1 hr
- Yield: 8 servings
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.
