This Sweet Potato Honeybun Cake is a true comfort dessert, with its warm, spiced flavor from the cinnamon and sweet potato. The soft, moist cake is complemented by the rich, sweet swirl of cinnamon and brown sugar throughout. The crunchy pecans (if added) give the cake an extra dimension of texture that pairs perfectly with the soft cake.
- Ingredients:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 ¼ cups sugar
- 1 cup mashed sweet potato (about 1 large potato)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 cup chopped pecans (optional)
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- In a large mixing bowl, beat together the sugar, mashed sweet potato, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- In a small bowl, combine the brown sugar, cinnamon, and chopped pecans (if using).
- Pour half of the cake batter into the prepared baking dish. Sprinkle the cinnamon-sugar mixture evenly over the batter. Pour the remaining batter on top.
- Using a knife or skewer, swirl the cinnamon-sugar mixture through the batter to create a marbled effect.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 320 kcal per serving | Servings: 10 servings
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