Before you start, gather the following ingredients:
– **For the Cake**
– 2 cups mashed sweet potatoes (about 2 large sweet potatoes)
– 1 cup brown sugar
– 1 teaspoon ground cinnamon
– 1/2 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– **For the Cinnamon Swirl**
– 1 cup brown sugar
– 2 teaspoons ground cinnamon
– **For the Glaze**
– 1 cup powdered sugar
– 2 tablespoons milk
– 1/2 teaspoon vanilla extract
Pro Tips for Making Sweet Potato Honeybun Cake
1. **Sweet Potato Preparation:** For the best results, steam or boil the sweet potatoes until soft, then mash them for a smooth texture in your batter.
2. **Room Temperature Ingredients:** Ensure your butter and eggs are at room temperature for a smooth batter.
3. **Cinnamon Swirl:** Create a layered effect by sprinkling the cinnamon-sugar mixture between layers of batter for that signature honeybun look.
4. **Check for Doneness:** Use a toothpick to test the cake. If it comes out clean from the center, it’s ready!
5. **Glaze Variations:** Feel free to adjust the glaze by adding spices like nutmeg or a splash of maple syrup for extra flavor.
Directions
– **Step 1:** Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
– **Step 2:** In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
– **Step 3:** Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
– **Step 4:** Mix in the mashed sweet potatoes until fully incorporated.
– **Step 5:** In another bowl, mix together the flour, baking powder, cinnamon, and salt.
– **Step 6:** Gradually add the dry ingredients to the wet mixture, stirring until just combined.
– **Step 7:** For the cinnamon swirl, combine the brown sugar and cinnamon in a small bowl.
– **Step 8:** Pour half of the batter into the prepared baking pan. Sprinkle half of the cinnamon sugar mixture over the batter.
– **Step 9:** Pour the remaining batter on top, followed by the remaining cinnamon sugar mixture.
– **Step 10:** Use a knife to swirl the batter gently, creating a marbled effect.
– **Step 11:** Bake in preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
– **Step 12:** While the cake is cooling, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
– **Step 13:** Drizzle the glaze over the cooled cake before serving.
Frequently Asked Questions
**Q1: Can I use canned sweet potatoes instead of fresh?**
A1: Yes, you can use canned sweet potatoes; just ensure they are well-drained and mashed.
**Q2: How do I store leftover honeybun cake?**
A2: Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to one week.
**Q3: Can I freeze this cake?**
A3: Absolutely! Wrap the cooled cake in plastic wrap and aluminum foil before freezing. It can last up to three months in the freezer.
**Q4: Is it possible to make this cake gluten-free?**
A4: Yes, substitute the all-purpose flour with a gluten-free flour blend, and ensure the rest of your ingredients are gluten-free.
**Q5: What’s the best way to serve this cake?**
A5: This cake is delicious served warm or at room temperature, and it pairs perfectly with a scoop of vanilla ice cream.
Conclusion
The Sweet Potato Honeybun Cake is a delightful, moist dessert that’s sure to become a seasonal favorite! With its delicious cinnamon-sugar swirl and sweet glaze, it brings the warmth and flavors of fall right to your kitchen. Enjoy it at holiday gatherings, cozy family dinners, or whenever you’re in need of a comforting treat.