Step-by-Step Guide to Prepare Ultimate Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com)
Hello everybody, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, How to Make Favorite Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com). It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com) estimated approx 25 mins.
To begin with this recipe, we must first prepare a few ingredients. You can have Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com) using 19 ingredients and 6 steps. Here is how you cook it.
2
Ingredients and spices that need to be Take to make Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com):
- 1 cup (2 sticks) butter, softened, plus butter for pan
- 1/2 cup firmly packed brown sugar
- 1/2 cup chopped pecans
- 1 tsp ground cinnamon
- 2 cup sugar
- 3 large eggs
- 12 oz sour cream
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1 tsp vanilla exract
- 3 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp salt
- 1/4 tsp ground nutmeg
- Rum Glaze
- 2 cup confectioners' sugar
- 1/2 cup heavy whipping cream
- 3/4 tsp rum extract
- 1 Pecans, for garnish
Steps 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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