Hey everyone, I hope you are having an incredible day today. Today, I will show you a way 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 unique. This will be really delicious.
Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com) is one of the most well liked of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Cinnamon Ripple Sweet Potato Cake ( PaulaDeen.com) is something which I’ve loved my entire life. They are nice and they look fantastic.
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.
To get started with this recipe, we must prepare a few components. You can have 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):
- Take (2 sticks) butter, softened, plus butter for pan
- Take firmly packed brown sugar
- Get chopped pecans
- Make ready ground cinnamon
- Prepare sugar
- Make ready eggs
- Prepare sour cream
- Take mashed cooked sweet potato (about 1 medium)
- Take vanilla exract
- Get all-purpose flour
- Make ready baking powder
- Take ground cinnamon
- Prepare salt
- Prepare ground nutmeg
- Prepare Rum Glaze
- Make ready confectioners' sugar
- Get heavy whipping cream
- Prepare rum extract
- Make ready Pecans, for garnish
In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside. Paula deens sweet potato pound cake recipe. Learn how to cook great Paula deens sweet potato pound cake. Crecipe.com deliver fine selection of quality Paula deens sweet potato pound cake recipes equipped with ratings, reviews and mixing tips.
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.
Add the potatoes to a large Dutch oven and cover with water. Bring to a boil over medium-high heat. Return the potatoes to the Dutch oven and add the butter, honey, cinnamon and salt. Beat at medium-low speed with an electric mixer until smooth. Reduce speed to low, and beat in oil, melted butter, and vanilla.
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