CINNAMON RIPPLE SWEET POTATO CAKE

CINNAMON RIPPLE SWEET POTATO CAKE image

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