Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, cinnamon ripple sweet potato cake ( pauladeen.com). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com) is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com) is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook cinnamon ripple sweet potato cake ( pauladeen.com) using 19 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com):
- Prepare (2 sticks) butter, softened, plus butter for pan
- Prepare firmly packed brown sugar
- Get chopped pecans
- Prepare ground cinnamon
- Prepare sugar
- Make ready eggs
- Make ready sour cream
- Take mashed cooked sweet potato (about 1 medium)
- Prepare vanilla exract
- Take all-purpose flour
- Take baking powder
- Get ground cinnamon
- Make ready salt
- Take ground nutmeg
- Take Rum Glaze
- Make ready confectioners' sugar
- Get heavy whipping cream
- Prepare rum extract
- Make ready Pecans, for garnish
Instructions 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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