Step-by-Step Guide to Prepare Quick Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com)

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, cinnamon ripple sweet potato cake ( pauladeen.com). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com) is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com) is something that I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. 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):

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

Instructions to make Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com):

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.

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