Sweet Potato Cinnamon Bun Cake
F & L Market has North Carolina sweet potatoes for .59 a pound. Use them to make this delicious Fall inspired cake.
Cake Ingredients: 3 cups flour 1/2 tsp nutmeg 1/4 tsp salt 1 cup sugar 4 tsp baking powder 2 cups cooked sweet potatoes 11/2 cups milk 2 eggs, beaten 2 tsps vanilla 1/2 cup butter, melted
I prefer half the amount of topping and glaze. You just play it by ear.
Topping: 1 cup butter, softened 1 cup brown sugar 2 TBLS flour 1 TBLS cinnamon
Glaze 2 cups powdered sugar 5 TBLS milk 1 tsp vanilla 1 cup chopped pecans ( my addition)
Directions: Preheat oven to 350 degrees. Grease a 13×9 inch baking pan.
In a large bowl combine flour,sugar,salt, and baking powder and nutmeg. Stir with a fork to combine. In another large bowl beat sweet potatoes and milk until smooth. Add beaten eggs, and vanilla, beat until combined. Slowly add flour to sweet potato mixture, mixing until just incorporated. Slowly stir the melted butter into the batter until well combined. Pour batter into prepared pan. Make topping.
Topping directions: Mix all the topping ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake cake for 30- 35 minutes. After cake is baked, cool slightly while making the glaze.
Glaze directions: Combine glaze ingredients mix until smooth. Glaze cake while still warm.