One more post for tonight and no, it’s not the right season for bundt cake, but it sounded so yummy I had to make it 🙂 I pestered a stranger, Angie Holmes, for the recipe after I had seen her post on another foodie site. And she graciously gave it to me! The cake is delish, my son can’t stop eating it; he’s the one who insisted I post this recipe—and here I thought he was barely aware that I had a life outside of doing his bidding! The cake doesn’t have a strong sweet potato taste, darn it, but it’s moist and, like I said, DELISH!

In my research I found out the original recipe is attributed to Paula Deen, so you know this recipe comes from a good place!

Cinnamon-Swirled Sweet Potato Bundt Cake

INGREDIENTS

For the Bundt

• ½ cup firmly packed brown sugar
• ½ cup chopped pecans
• 3 teaspoons ground cinnamon, divided use
• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 4 large eggs
• 1½ cups sour cream
• 1 cup mashed cooked sweet potato—about 1 medium
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• ¼ teaspoon ground nutmeg

For the Rum Glaze

• 2 cups powdered sugar
• ½ cup heavy whipping cream
• ¾ teaspoon rum extract

DIRECTIONS

1. Preheat oven to 350°.
2. Grease and flour a 12-cup Bundt pan, set aside.
3. In a small bowl, combine brown sugar, pecans, and 1 teaspoon ground cinnamon; set aside.
4. In a large bowl, combine butter and sugar, and beat at medium speed with an electric mixer until creamy.
5. Beat in eggs, one at a time, beating well after each addition.
6. Stir in sour cream, sweet potatoes, and vanilla.
7. In a medium bowl, combine flour, baking soda, 1 teaspoon cinnamon, salt, and nutmeg.
8. Gradually add dry mixture to butter mixture, stirring well.
9. Pour half of the sweet potato batter into prepared pan.
10. Sprinkle evenly with brown sugar mixture.
11. Spoon remaining batter evenly over streusel.
12. Bake 1 hour, or until a tester inserted in center comes out clean.
13. Remove cake to a wire rack to cool.
14. Spoon Rum Glaze over cooled cake.

Thanks for dropping in! I hope you love the cake 🙂