Sweet Potato Honey Bun Cake with Cinnamon Cream Cheese Icing
Ingredients:
For the Cake:
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
4 large eggs
1 cup mashed sweet potatoes
½ cup sour cream
1 tsp vanilla extract
For the Cinnamon Cream Cheese Icing:
4 oz cream cheese, softened
2 cups powdered sugar
1 tsp cinnamon
3 tbsp milk or heavy cream
1 tsp vanilla extract
For the Topping:
½ cup chopped pecans
¼ cup caramel sauce, for drizzling
Instructions:
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a 9×13-inch baking dish.
Mix Dry Ingredients:
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
Cream Butter and Sugars:
In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Add Eggs and Sweet Potato:
Beat in the eggs one at a time. Add the mashed sweet potato, sour cream, and vanilla extract, mixing until smooth.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Prepare the Icing:
In a mixing bowl, beat cream cheese, powdered sugar, cinnamon, milk, and vanilla extract until smooth and spreadable. Adjust the consistency with more milk, if needed.
Assemble the Cake:
Spread the cinnamon cream cheese icing over the cooled cake. Sprinkle with chopped pecans and drizzle with caramel sauce.
