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Cinnamon Ripple Sweet Potato Cake

Source of Recipe


Cooking with Paula Deen, September/October 2006






List of Ingredients



• 1/2 cup firmly packed brown sugar
  
• 1/2 cup chopped pecans
  
• 2 tsp ground cinnamon, divided
  
• 1 cup (2 sticks) butter, softened
  
• 2 cups sugar
  
• 4 large eggs
  
• 1-1/2 cups sour cream
  
• 1 cup mashed cooked sweet potato (about 1 medium)
  
• 1 tsp vanilla extract
  
• 3 cups all-purpose flour
  
• 2 tsp baking soda
  
• 1 tsp ground cinnamon
  
• 1 tsp salt
  
• 1/4 tsp ground nutmeg
  
• Rum Glaze (recipe follows)
  






Instructions



1. Preheat oven to 350° F. Grease and flour a 12-cup Bundt pan.
   
   
2. In a small bowl, combine brown sugar, pecans, and 1 teaspoon ground cinnamon; set aside. In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Stir in sour cream, sweet potatoes, and vanilla. In a medium bowl, combine flour, baking soda, 1 teaspoon cinnamon, salt and nutmeg. Gradually add to butter mixture, stirring well.
   
   
3. Pour half of sweet potato batter into prepared pan. Sprinkle evenly with brown sugar mixture. Spoon remaining batter evenly over streusel. Bake 1 hour, or until a tester inserted in center comes out clean. Spoon Rum Glaze over cooled cake.
   
   Makes 1 Bundt cake.
   
   ............
   
   RUM GLAZE
   
   • 2 cups confectioners' sugar
   • 1/2 cup heavy whipping cream
   • 3/4 teaspoon rum extract
   
   In a small bowl, whisk together all ingredients until smooth.
   
   Makes 1 cup.