Cinnamon Ripple Sweet Potato

I know I have been blog slacking. Thanksgiving snuck up on me and before I knew it December is almost halfway over! I made this savory bundt before Thanksgiving, so here it is and the blog post that I wrote over the Thanksgiving holiday. Cheers! XO, Shawna

I enjoy sweet potatoes, so why not put one in a Bundt? This Cinnamon Ripple Sweet Potato Bundt Cake with Rum Glaze comes from Paula Deen. This cake is dense, filling, savory and a meal in a cake. I enjoy the rich rum glaze in contrast with the sweet potato cake. The crunch from the pecans in the cinnamon ripple and sprinkled on the rum glaze adds the right amount of texture to complete the cake. This is a homey tasting cake best enjoyed with a couch, book and favorite blanket near by. Enjoy!


Recipe: Cinnamon Ripple Sweet Potato


Recipe From: Paula Deen, Show Paula's Best Dishes, Episode Not Your Mama's Thanksgiving on the Food Network

Ingredients:

For Cake

1 cup (2 sticks) butter, softened

1/2 cup firmly packed brown sugar

1/2 cup chopped pecans

1 teaspoon ground cinnamon

2 cups sugar

3 large eggs

12 ounces sour cream

1 cup mashed, cooked sweet potato (about 1 medium)

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

1/4 teaspoon ground nutmeg

For Glaze

2 cups confectioners' sugar

1/2 cup heaving whipping cream

3/4 teaspoon rum extract

Pecans, for garnish

Preparation:
Make Cake

Preheat the oven to 350 degrees 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 1 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 pan. 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.

Make Glaze and Garnish
In a small bowl, whisk together all of the ingredients until smooth. Spoon the Rum Glaze over cooled cake, sprinkle with pecans, slice and serve.