Sweet Potato Honeybun Cake with Pecans Recipe

The Cozy Comfort of Sweet Potato Honeybun Cake

Did you know that incorporating sweet potatoes into baked goods can add incredible moisture and a subtle, natural sweetness, often reducing the need for added sugars? If you’re searching for a dessert that’s both comforting and delightfully unique, look no further! Today, I’m thrilled to share a recipe that combines the earthy sweetness of sweet potatoes with the delightful crunch of pecans, all wrapped up in a tender, moist cake reminiscent of a classic Honeybun, finished with a luscious grated sweet potato icing. This Sweet Potato Honeybun Cake with Pecans is more than just a cake; it’s an experience, perfect for cozy autumn afternoons or any time you crave a taste of home.

Ingredients for Sweet Potato Honeybun Cake with Pecans

Crafting this delightful cake starts with gathering the right ingredients. The star, of course, is the sweet potato, which brings its signature sweetness and moisture. We’ll also be incorporating warm spices, crunchy pecans, and a luscious icing infused with even more sweet potato goodness!

For the Cake:

• 2 cups of mashed cooked sweet potato (about 2 medium sweet potatoes, roasted or boiled until very tender) – Ensures a moist and subtly sweet crumb.
• 1 cup (2 sticks) unsalted butter, softened – For richness and tenderness.
• 1 ½ cups granulated sugar – Sweetens the cake and aids in browning.
• 2 large eggs, at room temperature – Bind the ingredients and add structure.
• 1 teaspoon vanilla extract – Enhances the overall flavor profile.
• 2 ½ cups all-purpose flour – The base structure of the cake. (See Healthier Alternatives for swaps).
• 1 teaspoon baking soda – Provides lift and tenderness.
• ½ teaspoon baking powder – Works with baking soda for a lighter texture.
• 1 teaspoon ground cinnamon – Adds warm, comforting spice.
• ½ teaspoon ground nutmeg – Aromatic spice that complements sweet potato beautifully.
• ¼ teaspoon ground cloves – Adds a warm, pungent depth of flavor.
• ½ teaspoon salt – Balances the sweetness and enhances flavors.
• ¾ cup buttermilk, at room temperature – Adds moisture and tenderness, activating the baking soda.
• 1 cup chopped pecans, toasted – For an irresistible crunchy contrast.

For the Grated Sweet Potato Icing:

• 1 cup confectioners’ sugar, sifted – The smooth base for our icing.
• ¼ cup finely grated cooked sweet potato – Adds natural color, flavor, and moisture.
• 2 tablespoons unsalted butter, softened – For a creamy, rich texture.
• 1-2 tablespoons milk or cream (as needed for consistency) – To achieve the perfect drizzling consistency.
• Pinch of salt – To balance the sweetness.
• Optional: A sprinkle of cinnamon or nutmeg for extra spice.

Baking Timings

Compared to an average cake recipe which might take 15-20 minutes prep and 30-40 minutes bake, this cake is quite comparable. The slightly longer prep is mainly due to ensuring your sweet potato is cooked and mashed, and toasting the pecans for optimal flavor and crunch. The baking time is standard for a bundt or 9×13 inch cake.

Step-by-Step Instructions

Step 1: Prep the Sweet Potatoes

First things first, let’s get our sweet potatoes ready. You’ll need about 2 cups of mashed cooked sweet potato. You can achieve this by roasting sweet potatoes (pierce them with a fork, bake at 400°F/200°C for 45-60 minutes until fork-tender), steaming them, or boiling them. Once cooked and still warm, scoop out the flesh and mash it thoroughly with a fork or potato masher until smooth. Measure out 2 cups. For the icing, you’ll also need finely grated cooked sweet potato, so you might want to cook an extra sweet potato or grate a portion of it before mashing the rest.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Whisking ensures all these dry components are evenly distributed, which is key for a consistent rise and flavor in your cake. Set this bowl aside.

Step 3: Mix the Wet Ingredients

In a large mixing bowl (or the bowl of your stand mixer), cream together the softened unsalted butter and granulated sugar until light and fluffy. This process incorporates air, which helps create a tender cake crumb. Next, beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the mashed cooked sweet potato until well combined. Your mixture might look a little rustic at this stage, and that’s perfectly fine!

Step 4: Combine and Mix the Batter

Now, we’ll alternate adding the dry ingredients and the buttermilk to the wet ingredients. Start by adding about one-third of the dry ingredients to the wet mixture and mix on low speed until just combined. Then, add half of the buttermilk and mix until just combined. Repeat this process, adding another third of the dry ingredients, the remaining buttermilk, and finally the last third of the dry ingredients. Be careful not to overmix; mix only until no dry streaks of flour remain. Overmixing can develop the gluten too much, resulting in a tough cake. Gently fold in the toasted chopped pecans.

Step 5: Prepare the Icing

While the cake is cooling or baking, let’s whip up the delicious grated sweet potato icing. In a small bowl, combine the sifted confectioners’ sugar, finely grated cooked sweet potato, softened butter, and a pinch of salt. Start mixing with a fork or whisk. Gradually add milk or cream, one tablespoon at a time, mixing until you reach a smooth, drizzly consistency that’s perfect for coating your cake. If you’re feeling adventurous, add a tiny sprinkle of cinnamon or nutmeg.

Step 6: Bake the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a Bundt pan. Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes for a 9×13 pan, or 45-55 minutes for a Bundt pan, or until a wooden skewer or toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely if using a Bundt pan. If using a 9×13 pan, you can let it cool entirely in the pan before icing.

Step 7: Ice the Cake

Once the cake has cooled completely, it’s time for the grand finale: the icing! Drizzle or spread the grated sweet potato icing generously over the top of the cooled cake. If you’ve used a Bundt pan, let the icing drip down the sides for a rustic charm. Garnish with a few extra toasted pecans if desired. The natural sweetness and vibrant hue of the icing perfectly complement the warm spices and moist crumb of the cake.

Nutritional Information

While exact nutritional values can vary based on specific ingredient brands and exact measurements, here’s an approximate breakdown per serving (assuming 16 servings):

• Calories: 350-450 kcal
• Fat: 18-25g
• Saturated Fat: 8-12g
• Cholesterol: 50-70mg
• Sodium: 150-250mg
• Carbohydrates: 40-55g
• Dietary Fiber: 2-4g
• Sugars: 25-35g
• Protein: 4-6g

Note: These are estimates. For precise nutritional information, it’s recommended to use a recipe calculator with your specific ingredients.

Healthier Alternatives

We love this cake as is, but if you’re looking to make it a bit lighter without sacrificing too much flavor, consider these swaps:

• Flour: Substitute half of the all-purpose flour with whole wheat pastry flour for added fiber and nutrients. Or try a gluten-free all-purpose blend if needed.
• Sugar: Reduce the granulated sugar by ¼ cup. The sweet potato provides natural sweetness, so you might find 1 ¼ cups is perfectly sufficient. You could also try using coconut sugar or maple syrup (adjusting liquid slightly if using syrup).
• Butter: For a dairy-free option, use a vegan butter substitute or unsweetened applesauce (replace up to half the butter). For a lighter cake, you can substitute some of the butter with plain Greek yogurt or unsweetened applesauce.
• Icing: For a lighter icing, use cream cheese or Greek yogurt mixed with confectioners’ sugar and a touch of sweet potato puree. Alternatively, simply dust with powdered sugar or cinnamon.

Serving Suggestions

This Sweet Potato Honeybun Cake is delightful on its own, perhaps with a cup of coffee or tea. For an extra treat, serve a slice warm with a dollop of whipped cream or a scoop of vanilla bean ice cream. A small drizzle of extra honey can also be a lovely addition. It’s perfect for brunches, potlucks, or just a simple dessert after dinner.

Common Mistakes to Avoid

To ensure your cake turns out perfectly:

• Overmixing the Batter: This is the most common culprit for a tough cake. Mix wet and dry ingredients until just combined.
• Not Cooking Sweet Potatoes Properly: Ensure they are very tender for easy mashing and a smooth texture. Lumpy sweet potato can affect the cake’s texture.
• Incorrect Oven Temperature: An oven that’s too hot will cause the outside to burn before the inside is cooked. Use an oven thermometer to verify accuracy.
• Forgetting to Toast Pecans: Toasted nuts have a much richer flavor and better crunch than raw ones. Don’t skip this step!
• Icing Too Soon: Allow the cake to cool completely before icing, otherwise, the icing will melt and slide off.

Storing Tips

Store any leftover Sweet Potato Honeybun Cake in an airtight container at room temperature for up to 3 days. If you live in a warmer climate or if the cake is heavily frosted with a buttercream-style icing, it might be best to store it in the refrigerator for up to 5 days. It can also be frozen, well-wrapped, for up to 3 months.

Enjoy Your Cozy Sweet Potato Masterpiece!

This Sweet Potato Honeybun Cake with Pecans is a testament to how humble ingredients can create something truly spectacular. The moist, tender cake, infused with subtle sweet potato sweetness and warm spices, paired with the delightful crunch of pecans and topped with a creamy, uniquely flavored icing, makes for an unforgettable treat. It’s a perfect way to celebrate the season or simply to bring a little extra warmth and comfort to your everyday baking.

Frequently Asked Questions

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