This moist and spiced sweet potato cake is swirled with a cinnamon-sugar filling and drizzled with a sweet honey glaze—a perfect twist on the classic honeybun cake!
Ingredients:
For the Cake:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed sweet potatoes (about 1 medium sweet potato, cooked and mashed)
½ cup sour cream or Greek yogurt
For the Cinnamon Swirl:
½ cup brown sugar
1 teaspoon cinnamon
For the Honey Glaze:
1 cup powdered sugar
2 tablespoons honey
2 tablespoons milk
Instructions:
1. Prepare the Cake Batter:
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
Add eggs one at a time, then mix in vanilla, mashed sweet potatoes, and sour cream.
Gradually add the dry ingredients, mixing until just combined.
2. Add the Cinnamon Swirl:
In a small bowl, mix brown sugar and cinnamon.
Pour half the cake batter into the baking dish.
Sprinkle the cinnamon-sugar mixture evenly over the batter.
Pour the remaining batter on top and gently swirl with a knife.
3. Bake & Glaze:
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
In a small bowl, whisk together powdered sugar, honey, and milk until smooth.
Drizzle the honey glaze over the warm cake.
Sweet, spiced, and incredibly moist—perfect with a cup of coffee! 