Ingredients
- 2 cups cooked, mashed sweet potatoes
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk (or milk with 1 tsp lemon juice)
- 1 cup chopped pecans
For the Honey Bun Swirl:
- ½ cup brown sugar, packed
- 1 tablespoon ground cinnamon
- ¼ cup melted butter
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat together granulated sugar, brown sugar, and oil until well combined.
- Add eggs one at a time, beating well after each addition. Stir in mashed sweet potatoes and vanilla extract.
- Alternate adding the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined.
- Fold in the chopped pecans.
- Pour half the batter into the prepared pan.
- In a small bowl, mix together brown sugar, cinnamon, and melted butter for the honey bun swirl.
- Spread half of the honey bun mixture over the batter in the pan.
- Pour the remaining batter over the swirl layer, then dollop and gently spread the remaining honey bun mixture on top.
- Using a knife or skewer, gently swirl the honey bun mixture into the batter for a marbled effect.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for about 15 minutes before slicing and serving.
Would you like me to help with a frosting or glaze recipe to go with this cake?