Hello everybody, welcome to my recipe site.it’s Fannie Cross. Today, we’re going to make a distinctive dish, cinnamon ripple sweet potato cake ( pauladeen.com). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com) is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have cinnamon ripple sweet potato cake ( pauladeen.com) using 19 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com):
- Get 1 cup (2 sticks) butter, softened, plus butter for pan
- Make ready 1/2 cup firmly packed brown sugar
- Get 1/2 cup chopped pecans
- Prepare 1 tsp ground cinnamon
- Make ready 2 cup sugar
- Take 3 large eggs
- Get 12 oz sour cream
- Take 1 cup mashed cooked sweet potato (about 1 medium)
- Get 1 tsp vanilla exract
- Get 3 cup all-purpose flour
- Take 1 tsp baking powder
- Get 1 tsp ground cinnamon
- Prepare 1 tsp salt
- Make ready 1/4 tsp ground nutmeg
- Get Rum Glaze
- Make ready 2 cup confectioners' sugar
- Take 1/2 cup heavy whipping cream
- Prepare 3/4 tsp rum extract
- Get 1 Pecans, for garnish
Steps to make Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com):
- Preheat oven to 350°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 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 pa. 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.
- For Glaze: In a small bowl, whisk together all of the ingredients until smooth.
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