Sweet Potato Honeybun Cake with Pecan Icing: A Delightful Twist on a Classic Bake
If you’re like me and love the comforting embrace of home-baked goods, then the Sweet Potato Honeybun Cake with Pecan Icing is about to become your new favorite recipe. Imagine biting into a moist, sweet cake that’s perfectly spiced and topped with a rich, nutty icing. It’s not just dessert; it’s a hug in cake form, and it might just sweeten even the busiest of days.
Why You’ll Love This Sweet Potato Honeybun Cake
Searching for a delicious way to use up those sweet, earthy sweet potatoes lying around? Or are you just in the mood to indulge yourself and your loved ones with something truly special? This cake is perfect for every occasion, from cozy family dinners to festive gatherings. Not to mention, it has a knack for impressing guests—and isn’t that what we all want? A dessert that makes us look like kitchen heroes!
Now let’s dive into this delectable recipe that will leave everyone begging for seconds.
Ingredients
Here’s what you’ll need to whip up this Sweet Potato Honeybun Cake:
For the Cake:
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
For the Pecan Icing:
- 1 cup powdered sugar
- 1/4 cup milk (or enough to reach desired consistency)
- 1/2 cup chopped pecans, toasted
Directions
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Preheat Excel-Alama: Begin your baking adventure by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Trust me; you want your cake to slide right out.
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Sweet Potato Mash: If you haven’t prepped your sweet potatoes yet, no worries. Peel and chop them into chunks, then boil them until tender. Drain, mash, and let them cool.
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Mix It Up: In a large bowl, whisk together the sugar, brown sugar, and oil until well combined. Add the eggs one at a time, mixing well after each addition. It should look creamy and inviting.
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Dry Meets Wet: In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add this mixture to your wet ingredients, alternating with the buttermilk. Stir in the mashed sweet potatoes and vanilla extract.
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Pour & Bake: Pour half of the batter into the prepared baking pan. Sprinkle the top with a light dusting of sugar and cinnamon (this is where the honeybun magic happens). Spoon the remaining batter on top. Swirl it gently with a knife for a beautiful marbled effect!
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Time to Bake: Bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean. The aroma wafting through your kitchen will have everyone wandering in with questions like “What’s cooking?”
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Icing On The Cake: While the cake is cooling, prepare your pecan icing. Mix the powdered sugar with milk until smooth and stir in the toasted pecans. Spread this delightful icing over the warm cake, letting it seep into every nook and cranny.
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Serve and Enjoy: Allow the cake to cool completely. Slice into squares, serve, and watch as your family and friends rave about your baking skills!
Cooking Tips
- If you’re in a hurry, you can use canned sweet potatoes—just ensure they are drained and mashed properly.
- Feeling adventurous? Add a sprinkle of cocoa powder to the icing for a chocolaty twist.
- Don’t worry if your icing doesn’t look perfect; that rustic look only adds to the homemade charm!
A Personal Touch
I remember the first time I made this cake. I had a pile of sweet potatoes staring at me from the countertop, and I thought, "What can I create?" After a fun afternoon of mixing and tasting, my kids walked in and declared it the best cake they ever had. It became my go-to for school bake sales and family gatherings—everyone just loved it!
FAQs
Can I substitute sweet potatoes with another ingredient?
Yes! Pumpkin puree can be a great substitute if you’re in a pinch.
How can I store leftovers?
Store your Sweet Potato Honeybun Cake in an airtight container in the fridge for up to a week. Although I doubt it will last that long!
Can I freeze this cake?
Absolutely! Just wrap it tightly in plastic wrap and pop it in the freezer. Thaw in the fridge when you’re ready to enjoy.
So there you have it! This Sweet Potato Honeybun Cake with Pecan Icing is more than just a dessert; it’s an experience. Whether you’re baking for yourself, your family, or a gathering, this cake brings warmth, joy, and delightful flavors to the table. Now, grab your apron and let’s cook up some joy together!
What’s Next?
Feeling inspired? Check out my other fantastic recipes, like Chocolate Chip Banana Bread or Easy Chicken Alfredo, to keep your kitchen buzzing with love and flavor!
Meta Description
Sweet Potato Honeybun Cake is the perfect recipe for any occasion! Quick, easy, and delicious, this cake will become your go-to dessert. Try it today!
A Delightful Twist on a Classic Bake
Description
Sweet Potato Honeybun Cake is the perfect recipe for any occasion! Quick, easy, and delicious, this cake will become your go-to dessert. Try it today!
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Peel, chop, boil, drain, mash, and let cool sweet potatoes.
- In a large bowl, whisk together the sugar, brown sugar, and oil until well combined. Add eggs, one at a time.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add to wet ingredients with buttermilk. Stir in mashed sweet potatoes and vanilla.
- Pour half of the batter into the prepared baking pan. Top with a light dusting of sugar and cinnamon. Spoon remaining batter, swirl for marbled effect. Bake for 40-45 minutes.
- Mix powdered sugar with milk until smooth, then stir in toasted pecans. Spread icing over warm cake.
- Allow cake to cool completely, slice into squares, and serve.
Notes
- Store leftovers in an airtight container for up to a week.