Cinnamon Ripple Sweet Potato Cake
Ingredients:
1 cup (2 sticks) butter, softened, plus butter for pan
1/2 cup firmly packed dark brown sugar
1/2 cup chopped pecans
1 teaspoons ground cinnamon
2 cups sugar
3 large eggs
12 ounces sour cream (Do not use low-fat)
1 cup mashed cooked sweet potatoes or yams (I use canned yams)
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
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 for about 1 hour or until a knife inserted into the middle comes out clean. Remove the cake from the oven and allow to cool before glazing.
Glaze: 2 cups confectioners’ sugar mixed into 1/2 cup Dairy Maid Dairy Heavy Whipping Cream. Add ½ tsp vanilla extract. If you’d like, color the glaze orange with a tiny bit of red and yellow food coloring for a more festive look. Top with a few pecans.
Based on a Paula Deen TV Episode: “Not Your Mama’s Thanksgiving”
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