Description
Sweet Potato Honeybun Cake is a delicious dessert that combines the flavors of sweet potatoes with a cinnamon swirl and a sweet glaze, making it a perfect treat for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 cup mashed cooked sweet potato, cooled
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup vegetable oil
- 3 large eggs
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup packed brown sugar (for cinnamon swirl)
- 2 tablespoons all-purpose flour (for cinnamon swirl)
- 1 tablespoon ground cinnamon (for cinnamon swirl)
- 3 tablespoons melted butter (for cinnamon swirl)
- 1½ cups powdered sugar (for glaze)
- 2–3 tablespoons milk (for glaze)
- ½ teaspoon vanilla extract (for glaze)
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F. Grease and flour a 9 × 13-inch baking pan.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix the wet ingredients: In a large bowl, beat the eggs, granulated sugar, and brown sugar until combined. Add the oil, mashed sweet potato, sour cream, and vanilla. Mix until smooth.
- Combine: Gradually add the dry ingredients to the sweet potato mixture. Stir just until combined. Avoid overmixing.
- Make the cinnamon swirl: In a small bowl, combine the brown sugar, flour, cinnamon, and melted butter until crumbly.
- Layer the cake: Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon mixture evenly over it. Carefully spread the remaining batter on top.
- Create the swirl: Use a butter knife to gently swirl the layers together with a few figure-eight motions.
- Bake: Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Prepare the glaze: Whisk the powdered sugar, milk, and vanilla until smooth. Add more milk a little at a time if needed to reach a pourable consistency.
- Glaze the cake: Let the cake cool for about 10–15 minutes, then drizzle the glaze evenly over the top while it is still slightly warm.
- Serve: Allow the glaze to set before slicing.
Notes
- Use fully cooked, well-drained sweet potatoes. Avoid adding excess liquid to the batter.
- Roast or bake the sweet potatoes for a deeper, sweeter flavor.
- Don’t overmix the batter; this keeps the cake tender.
- Pour the glaze over the cake while slightly warm so it settles into the top.
- Store covered at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze individual slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg