Easiest Way to Prepare Appetizing Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com)

Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com). 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. You can cook Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com) using 19 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com)

1. Prepare 1 cup of (2 sticks) butter, softened, plus butter for pan.
2. You need 1/2 cup of firmly packed brown sugar.
3. You need 1/2 cup of chopped pecans.
4. Prepare 1 tsp of ground cinnamon.
5. Prepare 2 cup of sugar.
6. It's 3 large of eggs.
7. It's 12 oz of sour cream.
8. Prepare 1 cup of mashed cooked sweet potato (about 1 medium).
9. You need 1 tsp of vanilla exract.
10. It's 3 cup of all-purpose flour.
11. It's 1 tsp of baking powder.
12. You need 1 tsp of ground cinnamon.
13. You need 1 tsp of salt.
14. It's 1/4 tsp of ground nutmeg.
15. It's of Rum Glaze.
16. It's 2 cup of confectioners' sugar.
17. You need 1/2 cup of heavy whipping cream.
18. It's 3/4 tsp of rum extract.
19. It's 1 of Pecans, for garnish.

Remove the cake from the oven and cool. Spoon the Rum Glaze over cooled cake. In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside. Today's cinnamon ripple sweet potato cake recipe is a moist, dense bundt cake that uses mashed sweet potatoes.

Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com) step by step

1. Preheat oven to 350°F. Butter and flour a 12-cup Bundt pan..
2. In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside..
3. 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..
4. In a medium bowl, combine the flour, baking powder, cinnamon, salt and nutmeg. Gradually add it to the butter mixture, stirring well..
5. 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..
6. For Glaze: In a small bowl, whisk together all of the ingredients until smooth..

This sweet potato dessert has the perfect amount of spice. It's made with a cinnamon sugar swirl and it's topped with a tangy cream cheese icing. Reduce speed to low, and beat in oil, melted butter, and vanilla. Beat in sweet potato just until combined. In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, and nutmeg.