Cinnamon Ripple Sweet Potato Cake
Makes 1 Bundt Cake

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 of all purpose flour
2 teaspoons baking soda
1 teaspoon grond cinammon
1 teaspoon salt
1/4 teaspoon ground nutmeg

Rum Glaze
2 cups confectioner's sugar
1/2 cup whipping cream
3/4 teaspoon rum extract

In a small bowl, whisk together all ingredinets until smooth.

Preheat oven to 350. Grease and flour a 12 cup bundt pan.
In a small bowl, combine brown sugar, pecans, and 1 teaspoon ground cinammon; set aside
In alarge bowl, combine butter and sugar. Beat at medium speed with an eletric mixer until creamy. Beat in eggs, one at a time, beating well after each addtion. Stir in sour cream, sweet potato and vanilla.

In a medium bowl, combine flour, baking soda, 1 teaspoon cinammon, 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 remaning batter evenly over streusel. Bake 1 hour, or until a tester inserted in center comes out clean. Spoon Rum glaze over cooled cake.

Comments

[Jolene George]

That sounds AMAZING! Thanks for the recipe Amanda! :o) http://jolenegeorge.blogspot.com/