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- 1 ½ cups mashed sweet potatoes (cooked and cooled) - 1 cup granulated sugar - ½ cup brown sugar, packed - 1 cup vegetable oil - 4 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon salt - 1 cup buttermilk - 1 cup chopped pecans or walnuts (optional) - ¾ cup honey - 2 tablespoons milk (to drizzle) The key to this sweet potato honeybun cake lies in its ingredients. You need fresh, cooked sweet potatoes for the best flavor. I prefer to steam or bake the potatoes, allowing them to cool before mashing. The sugars create the sweetness, while the vanilla extract adds warmth. The blend of all-purpose flour, baking powder, and baking soda gives the cake its lightness. The spices like cinnamon and nutmeg bring out the earthiness of the sweet potatoes. Be sure to use fresh spices for the best taste. You can add nuts for a nice crunch. Pecans or walnuts work well, but they are optional. The buttermilk adds moisture and a slight tang, making the cake rich and tender. The honey drizzle adds a final touch of sweetness. This recipe is simple, yet it creates a cake that is both cozy and delightful. For the full recipe, you can check the linked section. - Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. - In a large mixing bowl, combine 1 ½ cups mashed sweet potatoes, 1 cup granulated sugar, and ½ cup brown sugar. Mix until smooth. - Add 1 cup vegetable oil, 4 large eggs, and 2 teaspoons vanilla extract. Beat this mixture until creamy. - In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. - Gradually add the dry mix to the wet mix, along with 1 cup buttermilk. Mix just until combined. Do not overmix. - Fold in 1 cup chopped nuts if you choose to use them. - Pour half of the batter into the prepared pan. Drizzle ¾ cup honey over this layer. - Pour the rest of the batter on top, then drizzle more honey. Use a knife to swirl the honey into the batter for a marbled look. - Bake in the oven for 45-50 minutes. Check the cake with a toothpick. It should come out clean. - Let the cake cool for about 10 minutes in the pan. Then, move it to a wire rack. - Mix the remaining honey with 2 tablespoons milk. Drizzle this over the warm cake. - Allow the cake to cool completely before slicing and serving. This Sweet Potato Honeybun Cake is a real treat. You can find the full recipe to guide you through each step. Enjoy your baking! - Ensuring perfect cake texture: Use cooked and cooled sweet potatoes. This gives a smooth texture. Make sure to mash them well to avoid lumps. - Avoiding overmixing for fluffy results: Mix until just combined. Overmixing can make the cake dense and tough. A few lumps in the batter are okay. - Alternative flour options for gluten-free versions: Use almond flour or a gluten-free flour blend. This keeps the cake moist and tasty. - Creative ways to serve: Serve each slice on a fancy plate. Add a dollop of whipped cream for a special touch. - Toppings that complement the cake flavor: Try drizzling with extra honey or adding chopped nuts. A sprinkle of cinnamon enhances the warm flavors. - How to store leftovers effectively: Keep the cake in an airtight container. This prevents it from drying out. Store at room temperature for up to three days. - Reheating instructions for cakes: Warm slices in the microwave for about 15 seconds. This makes the cake soft and cozy again. {{image_2}} You can make your sweet potato honeybun cake even more delicious by adding spices. Ginger and allspice add warmth and depth. A teaspoon of ground ginger or allspice can change the cake’s flavor in a great way. You can also mix in different nuts or dried fruits. Pecans and walnuts work well, but try almonds or hazelnuts for a twist. Dried cranberries or raisins can add sweetness and color. These additions keep your cake exciting and unique. Want to make it vegan? You can easily swap out some key ingredients. Use flaxseed meal mixed with water instead of eggs. Replace buttermilk with a plant-based milk and vinegar mix. These changes keep the cake moist and tasty. If you want a healthier cake, try lower sugar or fat options. Use applesauce instead of oil to reduce fat. You can also cut down on the sugar by using natural sweeteners like maple syrup or agave nectar. This way, you can enjoy a yummy dessert with less guilt. How you serve your cake can make it even more special. Use a decorative plate or a tiered cake stand to show off your creation. A simple dusting of powdered sugar or a drizzle of honey gives it a nice touch. For themed presentations, think about seasonal decorations. You could add small pumpkins for fall or colorful fruit for summer. These creative ideas not only make your cake look good but also make it more fun to eat. To keep your Sweet Potato Honeybun Cake fresh, wrap it well. Use plastic wrap or aluminum foil. Store it at room temperature for up to three days. If you want it to last longer, place it in the fridge. In the fridge, it stays good for about a week. Just remember, refrigeration can change the cake's texture. If you need to freeze the cake, follow these steps: 1. Allow the cake to cool completely. 2. Cut it into slices or leave it whole. 3. Wrap it tightly in plastic wrap. 4. Then cover it with aluminum foil. 5. Label it with the date before placing it in the freezer. Your cake can stay frozen for about three months. To thaw, move it to the fridge overnight. If you're in a hurry, you can leave it at room temperature for a few hours. Avoid using the microwave for thawing. This can make the cake dry. Got leftovers? No problem! You can use them in fun ways. Crumble the cake into a bowl and mix it with yogurt for a quick dessert. You can also make a trifle by layering it with whipped cream and fruit. If you have stale pieces, blend them into a cake pops recipe or a parfait. The options are endless! For more recipes, check out the Full Recipe. Can I use fresh sweet potatoes instead of canned? Yes, you can use fresh sweet potatoes. Simply cook them until soft, then mash. This adds great flavor. How do I tell when the cake is fully baked? Insert a toothpick in the center. If it comes out clean, the cake is done. Can I substitute honey with another sweetener? Yes, you can use maple syrup or agave nectar. Adjust the amount to taste. Nutritional value per slice Each slice provides about 250 calories. It has 6 grams of protein and 10 grams of fat. It also contains fiber and vitamins from the sweet potatoes. Allergens to be aware of This cake contains eggs and nuts if you add them. Be cautious if you have allergies. What to serve with Sweet Potato Honeybun Cake This cake pairs well with whipped cream or vanilla ice cream. It adds a creamy touch to the sweet flavors. Beverage pairings that enhance the dessert experience Enjoy this cake with hot coffee or sweet tea. Both drinks complement the cake's flavors perfectly. This blog post shared a simple way to make Sweet Potato Honeybun Cake. You learned the key ingredients and easy steps for baking. I also gave you tips on storage, variations, and serving suggestions. In conclusion, this cake is delicious and fun to make. It lets you explore flavors and customize it your way. Enjoy baking and sharing this treat with others!

- Sweet Potato Honeybun Cake

Indulge in the delightful flavors of Sweet Potato Honeybun Cake with this simple and delicious recipe! Combining cooked sweet potatoes and a swirl of honey, this cake is both moist and irresistible. Perfect for gatherings or a comforting treat at home, it will leave everyone wanting more. Click through to discover the full recipe and learn how to create this sweet sensation yourself! Your taste buds will thank you.
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Ingredients
  

1 ½ cups mashed sweet potatoes (cooked and cooled)

1 cup granulated sugar

½ cup brown sugar, packed

1 cup vegetable oil

4 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

1 cup buttermilk

1 cup chopped pecans or walnuts (optional)

¾ cup honey

2 tablespoons milk (to drizzle)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

    In a large mixing bowl, combine the mashed sweet potatoes, granulated sugar, and brown sugar. Mix until well combined.

      Add the vegetable oil, eggs, and vanilla extract. Beat the mixture until smooth and creamy.

        In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

          Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined. Do not overmix.

            Fold in the chopped nuts if using.

              Pour half of the batter into the prepared baking pan. Drizzle half of the honey over this layer.

                Pour the remaining batter on top, followed by another drizzle of honey. Use a knife or skewer to swirl the honey into the cake batter for a marbled effect.

                  Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

                    While the cake is baking, prepare a honey drizzle by mixing the remaining honey with the milk.

                      Once the cake is done, let it cool for about 10 minutes in the pan, then transfer it to a wire rack. Drizzle the honey mixture over the warm cake.

                        Allow the cake to cool completely before slicing and serving.

                          Prep Time: 20 mins | Total Time: 1 hr 10 mins | Servings: 12 slices

                            - Presentation Tips: Serve slices on a decorative plate, topped with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch.