Sweet Potato Honeybun Cake

 

Sweet Potato Honeybun Cake

Ingredients

Sweet potatoes: 1 cup mashed

Granulated sugar: 1 cup

Brown sugar: 1/2 cup (packed)

Vegetable oil: 1/2 cup

Eggs: 2 large

Buttermilk: 1 cup

Vanilla extract: 2 teaspoons

All-purpose flour: 2 1/2 cups

Baking powder: 1 tablespoon

Baking soda: 1/2 teaspoon

Salt: 1/2 teaspoon

Cinnamon: 1 teaspoon

Nutmeg: 1/2 teaspoon

Ginger: 1/2 teaspoon

For the Cinnamon Swirl:

Granulated sugar: 1/4 cup

Cinnamon: 1 tablespoon

For the Glaze:

Powdered sugar: 1 cup

Milk: 2 tablespoons

Vanilla extract: 1/2 teaspoon

Directions

Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

Mix wet ingredients: In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract until smooth.

Mix dry ingredients: In another bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Combine: Gradually mix dry ingredients into wet ingredients until fully combined.

Cinnamon swirl: In a small bowl, mix the cinnamon and sugar.

Layer: Pour half the batter into the pan, sprinkle half of the cinnamon-sugar mix on top, then pour the remaining batter. Swirl gently with a knife. Top with the remaining cinnamon-sugar mix.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Cool: Let the cake cool completely on a wire rack.

Glaze: Whisk powdered sugar, milk, and vanilla extract. Drizzle over the cooled cake.