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CINNAMON RIPPLE SWEET POTATO CAKE
1â�„3 cup firmly packed brown sugar
1â�„2 cup chopped pecans
2 tsp. ground cinnamon, divided
1 ( 2 sticks) cup butter, softened
2 cups sugar
4 large eggs
11â�„2 cups sour cream
1 cup mashed, cooked sweet potato
1 tsp. vanilla extract
3 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
1â�„4 tsp. ground nutmeg
Preheat oven to 350 degrees.
Grease and flour a 12-cup Bundt pan. In a small bowl, combine brown sugar, pecans and 1 teaspoon cinnamon. Set aside.
In another small bowl, combine butter and white sugar. Beat at medium speed with an electric mixer until creamy. Beat in eggs, one at a time, beating well after each addition. Stir in sour cream, sweet potatoes and vanilla.
In a third bowl, stir together flour, baking soda, one teaspoon cinnamon, salt and nutmeg. Gradually add to butter mixture, stirring well.
Pour half of sweet potato batter into prepared pan. Sprinkle evenly with brown sugar and nut mixture. Spoon remaining batter evenly over brown sugar mixture. Bake one hour or until a tester inserted in center comes out clean. Spoon glaze over cooled cake.
(This recipe was contributed as part of a "Cook of the Week" feature.)