Indulge in Sweet Potato Cinnamon Roll Cake Delight
This Sweet Potato Cinnamon Roll Cake features a moist texture and warm spices, making it an ideal centerpiece for brunches or cozy gatherings.
Ingredients
- 2 cups mashed sweet potatoes
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter softened
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup powdered sugar for glaze
- 2 tablespoons milk for glaze
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9x13 inch baking dish by greasing it lightly with butter or cooking spray.
- In a medium bowl, combine the mashed sweet potatoes with the sugars and softened butter. Mix until well blended.
- Add eggs one at a time, beating well after each addition. Mix until smooth.
- In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Pour half of the batter into the prepared baking dish and spread evenly.
- In a small bowl, mix remaining sugar with cinnamon to create a filling. Sprinkle it over the first layer of batter.
- Top with the remaining batter and gently spread to cover the cinnamon-sugar filling.
- Use a knife to swirl through the batter lightly for a marbled effect.
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove from the oven and allow it to cool in the pan for 10 minutes before transferring to a wire rack.
- Prepare the glaze by mixing powdered sugar and milk in a bowl until smooth.
- Drizzle the glaze over the cooled cake once it’s completely cooled.