Paula Deen Cinnamon Ripple Sweet Potato Cake

Paula Deen cinnamon ripple sweet potato cake takes 1 hour 20 minutes, mashed sweet potato, and a pecan brown sugar streusel to make a moist Bundt dessert. Try this easy sweet potato Bundt cake for Thanksgiving, church suppers, or holiday tables, since it's make-ahead friendly and feeds a crowd.

Let the cake cool completely before you spoon on the rum glaze, because warm cake melts it right off. Skip the wait and you end up with a puddle on the plate instead of those thick white drips.

Paula layers the batter around a brown sugar and pecan streusel, so every slice shows a cinnamon ripple through the middle. The sweet potato also keeps the crumb soft for days, and the splash of rum extract in the glaze adds a warm note without any alcohol.

Paula Deen Cinnamon Ripple Sweet Potato Cake

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

585

kcal

Sweet potato batter bakes into a tender, tangy crumb with a ripple of pecan streusel running through the center. A rum glaze sets on top as it cools.

Ingredients

• 1 cup softened, plus butter for pan Butter
  

• 1/2 cup firmly packed brown sugar
  

• 1/2 cup chopped plus more for garnish pecans
  

• 1 teaspoon ground cinnamon
  

• 2 cups sugar
  

• 3 large eggs
  

• 12 oz Sour cream
  

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

• 1 teaspoon vanilla extract
  

• 3 cups all purpose flour
  

• 1 teaspoon baking powder
  

• 1 teaspoon salt
  

• 1/4 teaspoon Ground nutmeg
  

• 2 cups confectioner's sugar
  

• 1/2 cup heavy whipping cream
  

• 3/4 teaspoon rum extract
  

Directions

• Prep the pan: Preheat the oven to 350°F, then butter and flour a 12-cup Bundt pan. Get into every ridge, since that is what lets the cake release cleanly.
• Mix the streusel: Combine 1/2 cup brown sugar, 1/2 cup chopped pecans and 1 teaspoon cinnamon in a small bowl. Set it aside until the batter is ready.
• Cream the batter: Beat 1 cup softened butter and 2 cups sugar with an electric mixer at medium speed until creamy. Then beat in the 3 eggs one at a time, mixing well after each, and stir in the sour cream, mashed sweet potato and vanilla.
• Add the dry ingredients: Whisk the flour, baking powder, salt and nutmeg together in a medium bowl. Then add it gradually to the butter mixture, stirring well until no dry streaks remain.
• Layer the pan: Pour half of the batter into the prepared pan and sprinkle the streusel evenly over it. Then spoon the rest of the batter on top so the streusel stays sandwiched in the middle.
• Bake the cake: Bake for about 1 hour, until a tester inserted in the center comes out clean. Then cool the cake completely before glazing.
• Glaze and serve: Whisk 2 cups confectioner's sugar, 1/2 cup heavy whipping cream and 3/4 teaspoon rum extract in a small bowl until smooth. Spoon it over the cooled cake and add extra chopped pecans on top if you like.

Tools for this recipe

• Nordic Ware Anniversary Bundt pan, KitchenAid 5-speed hand mixer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned sweet potatoes instead of fresh?

Yes, as long as you drain them well and mash them smooth. Canned ones in heavy syrup can make the cake sweeter and wetter, so choose plain or well-drained ones.

How long does sweet potato Bundt cake keep?

Covered at room temperature, it stays moist for about 2 days. After that, keep it in the fridge and let slices sit out a few minutes before serving, since the butter in the crumb firms up when cold.

Can I make this cake ahead for a holiday?

Bake it a day ahead, cool it completely and wrap it well. Glaze it the day you serve it, so the drips stay thick and white.

What can I use if I don't have rum extract?

Vanilla extract works fine in the glaze, and a little extra cream thins it if it gets too thick. You'll lose the rum note, but the cake itself carries plenty of cinnamon and sweet potato flavor.

Why did my Bundt cake stick to the pan?

Usually the pan wasn't greased and floured into every groove. Let the cake cool in the pan for a few minutes before turning it out, then tap the pan gently so it slides free.