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Cinnamon Ripple Sweet Potato Cake
Cooking with Paula Deen
, Sept/Oct 2006
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans
2 teaspoons 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 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
Preheat oven to 350°F. Grease and flour a 12-cup fluted cake pan.
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.
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 cake
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