If you’re looking to impress your friends and family with a scrumptious dessert, look no further than Sweet Potato Honeybun Cake. This recipe combines the rich flavors of sweet potato with the beloved honeybun cake, creating a dessert that’s both unique and irresistible. Whether you’re baking for a special occasion or simply craving a comforting treat, this cake is sure to become a new favorite.
What is Sweet Potato Honeybun Cake?
Sweet Potato Honeybun Cake is a delightful twist on the traditional honeybun cake, incorporating sweet potato puree to enhance the flavor and moisture of the cake. The result is a tender, spiced cake with a deliciously sweet and slightly nutty flavor. Topped with a sweet glaze and streusel-like swirl, this cake is perfect for any occasion.
Ingredients You’ll Need
To make this delectable Sweet Potato Honeybun Cake, you’ll need the following ingredients:
- For the Cake:
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- For the Cinnamon Swirl:
- 1 cup brown sugar, packed
- 1 tablespoon ground cinnamon
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- Mix the Sweet Potato Mixture:
- In a large bowl, beat the granulated sugar and vegetable oil together until well combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Prepare the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Combine the Mixtures:
- Gradually add the dry ingredients to the sweet potato mixture, mixing just until combined.
- Create the Cinnamon Swirl:
- In a small bowl, mix together the brown sugar and ground cinnamon.
- Assemble the Cake:
- Pour half of the cake batter into the prepared baking pan. Sprinkle half of the cinnamon sugar mixture over the batter. Pour the remaining batter on top, and then sprinkle the rest of the cinnamon sugar mixture over the top.
- Swirl the Batter:
- Using a knife or toothpick, gently swirl the batter to create a marbled effect.
- Bake the Cake:
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.
Why You’ll Love This Cake
Sweet Potato Honeybun Cake offers a delightful twist on the classic honeybun cake, bringing together the creamy, comforting flavor of sweet potatoes with a sweet cinnamon swirl. The glaze adds a finishing touch that makes each bite even more irresistible. It’s an ideal dessert for holidays, family gatherings, or simply as a treat for yourself.
Tips for Success
- Use Fresh Sweet Potatoes: For the best flavor and texture, use freshly baked or steamed sweet potatoes. Canned sweet potato puree can be used in a pinch but may not have the same depth of flavor.
- Mix Thoroughly: Ensure that the dry ingredients are well combined with the wet ingredients to achieve a uniform batter.
- Cool Before Glazing: Allow the cake to cool completely before applying the glaze to prevent it from melting.
Final Thoughts
Sweet Potato Honeybun Cake is more than just a dessert; it’s a comforting, flavorful treat that’s perfect for any occasion. With its moist texture, delicious spices, and sweet glaze, it’s sure to become a beloved recipe in your baking repertoire. Enjoy every bite of this scrumptious cake, and watch as it quickly becomes a favorite among your friends and family!
Serving and Storage Tips for Sweet Potato Honeybun Cake
Serving Tips
- Cool Completely:
- Before serving, ensure that the Sweet Potato Honeybun Cake is completely cooled. This allows the glaze to set properly and prevents it from sliding off the cake.
- Serve Room Temperature:
- For the best flavor and texture, serve the cake at room temperature. If you prefer a slightly warm slice, you can microwave individual pieces for about 10-15 seconds.
- Presentation Ideas:
- For an elegant touch, garnish each slice with a dusting of powdered sugar or a dollop of whipped cream. Fresh fruit or a sprinkle of cinnamon on top can also enhance the presentation.
- Pair with Beverages:
- This cake pairs wonderfully with a variety of beverages. Consider serving it with a cup of coffee, tea, or even a glass of cold milk to complement its sweet and spiced flavors.
- Portion Control:
- Cut the cake into squares or slices, depending on your preference. For a large gathering, you might opt for smaller portions to ensure everyone gets a taste.
Storage Tips
- Room Temperature Storage:
- If you plan to eat the cake within a few days, store it in an airtight container at room temperature. This will keep the cake fresh and moist.
- Refrigeration:
- For longer storage, place the cake in an airtight container and refrigerate it. The cake will stay fresh for up to a week in the refrigerator.
- Freezing:
- To extend the shelf life, you can freeze Sweet Potato Honeybun Cake. Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil to prevent freezer burn. Label with the date, and freeze for up to 3 months. When ready to enjoy, thaw the cake at room temperature before serving.
- Reheating:
- If you’ve frozen the cake, reheat individual slices in the microwave for about 15-20 seconds. Alternatively, you can warm the cake in a preheated oven at 350°F (175°C) for about 10-15 minutes.
- Avoid Overexposure:
- To maintain the cake’s quality, avoid exposing it to air for extended periods. Always use airtight containers or proper wrapping to keep it fresh.
By following these serving and storage tips, you can ensure that your Sweet Potato Honeybun Cake remains delicious and enjoyable for as long as possible. Whether serving it fresh or reheated, this cake is sure to be a hit!
1. Can I use canned sweet potato puree instead of fresh sweet potatoes?
Yes, you can use canned sweet potato puree as a convenient alternative to fresh sweet potatoes. Make sure to choose a puree with no added sugar or spices to maintain control over the flavor and sweetness of your cake. For best results, drain any excess liquid from the canned puree before using it in the recipe.
2. How can I make this cake gluten-free?
To make Sweet Potato Honeybun Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Ensure that the baking powder and other ingredients used are also gluten-free. Additionally, check the labels on all ingredients to avoid any hidden sources of gluten.
3. Can I make this cake ahead of time?
Absolutely! Sweet Potato Honeybun Cake can be made ahead of time and stored properly. After baking and cooling, store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the cake for up to 3 months. Just be sure to let it thaw completely before serving.
4. What can I use as a substitute for vegetable oil in this recipe?
If you prefer not to use vegetable oil, you can substitute it with an equal amount of other oils like canola oil, melted coconut oil, or even unsweetened applesauce for a lighter option. Each substitute may slightly alter the flavor and texture of the cake, but they will still work well in this recipe.