Description: This Sweet Potato Honey Bun Cake with Pecans is a delightful twist on a classic coffee cake, infusing the moistness of sweet potatoes with the warmth of spices, the crunch of pecans, and a luscious honey glaze. It’s a perfect treat for breakfast, brunch, or dessert, offering a comforting and flavorful experience that will leave everyone craving more.
Ingredients:
For the Cake:
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
For the Glaze:
- 1 cup powdered sugar
- 3 tablespoons honey
- 2 tablespoons unsalted butter, melted
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Preparation:
Step 1: Prepare the Sweet Potatoes: Preheat your oven to 350°F (175°C). Prick the sweet potatoes with a fork several times. This allows steam to escape, preventing them from bursting during baking. Bake the sweet potatoes for approximately 45 minutes to 1 hour, or until they are tender. A knife or fork should easily pierce through the center. Once they are cool enough to handle, peel off the skins and mash the sweet potatoes thoroughly. Ensure there are no large lumps for a smoother cake texture. Set aside 1 cup of the mashed sweet potatoes for the cake batter.
Step 2: Combine Wet Ingredients: In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, and vegetable oil. The combination of granulated and brown sugar adds depth of flavor, with the brown sugar contributing a molasses-like richness. Mix these ingredients together until well combined, creating a smooth and uniform mixture. This step ensures that the sugars are properly dissolved, which is crucial for the cake’s texture and moisture.
Step 3: Incorporate Eggs and Vanilla: Add the eggs, one at a time, to the sweet potato mixture, mixing well after each addition. Adding eggs gradually helps to emulsify the mixture, creating a stable and smooth batter. Stir in the vanilla extract, which enhances the overall flavor profile of the cake, adding a touch of warmth and sweetness.
Step 4: Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisking ensures that the dry ingredients are evenly distributed and that there are no lumps of baking soda or powder, which could result in an unevenly textured cake. The combination of spices adds a comforting warmth and complexity to the cake’s flavor.
Step 5: Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour, resulting in a tough cake. Fold in the chopped pecans, distributing them evenly throughout the batter. Pecans add a delightful crunch and nutty flavor that complements the sweet potato and spices.
Step 6: Bake the Cake: Grease a 9×13 inch baking pan thoroughly to prevent the cake from sticking. Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so it’s essential to check for doneness using a toothpick.
Step 7: Cool the Cake: Allow the cake to cool in the pan for about 15-20 minutes before frosting. This allows the cake to set slightly, making it easier to handle. While the cake is cooling, prepare the honey glaze.
Step 8: Prepare the Honey Glaze: In a small bowl, whisk together the powdered sugar, honey, melted butter, milk, and vanilla extract until smooth. Adjust the amount of milk to achieve your desired consistency. The glaze should be thick enough to coat the cake but thin enough to drizzle easily.
Step 9: Glaze the Cake: Once the cake has cooled slightly, pour the honey glaze evenly over the top, allowing it to soak in. The warmth of the cake will help the glaze to melt and penetrate, infusing the cake with its sweet, honey flavor.
Step 10: Serve and Enjoy: Cut the Sweet Potato Honey Bun Cake into squares and serve. It’s delicious served warm or at room temperature. The cake can be stored in an airtight container at room temperature for up to 3 days.
Why You Will Love This Recipe
This Sweet Potato Honey Bun Cake is a crowd-pleaser for several reasons:
- Unique Flavor Profile: The combination of sweet potatoes, warm spices, and honey glaze creates a unique and comforting flavor profile that is both familiar and exciting.
- Moist and Tender Texture: The sweet potatoes add moisture to the cake, resulting in a tender and melt-in-your-mouth texture.
- Easy to Make: This recipe is relatively simple and straightforward, making it perfect for both beginner and experienced bakers.
- Perfect for Any Occasion: Whether it’s a weekend brunch, a holiday gathering, or a simple weeknight dessert, this cake is sure to impress.
- Versatile: You can easily customize this recipe by adding different nuts, spices, or extracts to suit your preferences.
COOKING Rating
- Ease of Preparation: 4/5
- Taste: 5/5
- Overall: 4.5/5
Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream or whipped cream.
- Pair with a cup of hot coffee or tea for a cozy breakfast or brunch.
- Dust with powdered sugar for an elegant presentation.
- Add a sprinkle of extra chopped pecans for added crunch.
- Serve as a dessert at Thanksgiving or Christmas dinner.
Tips:
- Use a good quality vanilla extract for the best flavor.
- Don’t overmix the batter, as this can result in a tough cake.
- Adjust the amount of milk in the glaze to achieve your desired consistency.
- Store the cake in an airtight container to keep it moist.
- For a richer flavor, use brown butter in the glaze.
- If you don’t have pecans, you can substitute walnuts or almonds.
- To enhance the sweet potato flavor, add a pinch of cardamom to the batter.
Prep Time:
20 minutes
Cook Time:
45-50 minutes
Total Time:
1 hour 15 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and serving size.)
Calories: Approximately 350-400 per serving
Protein: Approximately 4-5 grams per serving
Sodium: Approximately 150-200 mg per serving
Conclusion
The Sweet Potato Honey Bun Cake with Pecans is more than just a recipe; it’s an invitation to create a warm, comforting, and memorable treat. The combination of sweet potatoes, spices, pecans, and honey glaze creates a symphony of flavors and textures that will delight your taste buds. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a new favorite. So gather your ingredients, preheat your oven, and get ready to bake a cake that will bring joy to everyone who tastes it.
Questions and Answers About This Recipe:
Q1: Can I use canned sweet potato puree instead of baking sweet potatoes?
A: While fresh mashed sweet potatoes are recommended for the best flavor and texture, you can use canned sweet potato puree in a pinch. Make sure to use 100% pure sweet potato puree and not sweet potato pie filling, which contains added sugars and spices. Also, drain any excess liquid from the puree before using it in the recipe. Keep in mind that the flavor and texture of the cake may be slightly different when using canned puree.
Q2: Can I make this cake ahead of time?
A: Yes, you can make the Sweet Potato Honey Bun Cake ahead of time. The cake can be baked a day or two in advance and stored in an airtight container at room temperature. However, it’s best to glaze the cake just before serving to prevent the glaze from becoming sticky or dissolving. If you want to prepare the glaze in advance, you can store it in an airtight container in the refrigerator and warm it slightly before pouring it over the cake.
Q3: Can I freeze this cake?
A: Yes, you can freeze this cake. Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. When ready to serve, thaw the cake overnight in the refrigerator and glaze before serving. Note that freezing may slightly alter the texture of the cake, but it will still be delicious.
Q4: Can I use a different type of nut?
A: Absolutely! If you’re not a fan of pecans or have a nut allergy, you can easily substitute them with other types of nuts. Walnuts, almonds, or even macadamia nuts would all be delicious in this cake. Just make sure to chop the nuts into small pieces before adding them to the batter.
Q5: Can I add other spices to the cake?
A: Definitely! Feel free to experiment with different spices to customize the flavor of the cake to your liking. Cardamom, cloves, or allspice would all be great additions. Start with a small amount (about ¼ teaspoon) and adjust to taste. You can also add a pinch of ground black pepper for a subtle hint of warmth and complexity.
