Ingredients
- For the cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup mashed cooked sweet potato (fresh or canned)
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain yogurt
- For the filling:
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 cup chopped pecans
- For the glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs with granulated sugar, brown sugar, oil, mashed sweet potato, vanilla, and sour cream until smooth.
- Gradually stir dry ingredients into wet until just combined.
- Pour half the batter into the dish.
- Combine brown sugar, cinnamon, and pecans for the filling. Sprinkle evenly over batter.
- Top with remaining batter and smooth the surface.
- Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
- While baking, whisk powdered sugar, milk, and vanilla to make glaze.
- Drizzle glaze over warm cake as soon as it comes out of the oven.
- Let cool slightly, then slice and serve warm or at room temperature.
Notes
- Add a pinch of ginger or clove for extra warming spice.
- Use maple syrup instead of milk in glaze for fall flavor.
- Skip pecans or replace them with oats for a nut-free version.
- Swirl in softened cream cheese with the filling for richness.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
