Sweet Potato Cinnamon Roll Cake – super moist breakfast cake; healthier then cinnamon rolls!
If you’ve surfed Facebook or Pinterest lately, you might have seen recipe for Sweet Potato Cinnamon Roll Cake. It seems that it was first published by Sharon Daniel-Roan on Facebook recipe group called GFCAV Presents Food Recipe Central (I found this information on bunnyswarmoven.net).
But there was something about this recipe that seemed so familiar. When I looked at it closer, it turned out to be exactly the same as Cinnamon Roll Breakfast Cake with addition of sweet potato pure and nutmeg. Nevertheless, it seemed like a genius idea. I already made (and liked) Sweet Potato Cinnamon Rolls, so I was pretty sure this would taste good as well.
I tried the cake last week and it was very tasty. But during baking butter was bubbling all over the place. And it was a bit too sweet for my taste. The cake was very moist, actually more like pudding then regular cake. I happen to like that, but I know some of my readers would certainly comment on this.
So, this week I made this cake again and tweaked it a little bit. I thought, in many recipes fruit or vegetable purees are used instead of (part of) butter. So I used just the half of the butter quantity this time. I also halved the topping and omitted the glaze completely. If you like, you can make the glaze by following this recipe.
In any case, I recommend Sweet Potato Cinnamon Roll Cake for dessert or even breakfast. Served with a cup of milk, coffee or tee it is almost a complete meal.
- 3 cups all-purpose flour
- 2 cups sweet potato puree (mashed cooked sweet potato)
- 1/2 tsp grated nutmeg
- 2 eggs
- 1 cup sugar
- 1 1/2 cups milk
- 4 teaspoons baking powder
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- 1/4 cup butter melted
- CINNAMON TOPPING
- 1/2 cup butter at room temperature
- 1/2 cup brown sugar
- 1 Tablespoons flour
- 1/2 Tablespoons cinnamon
CAKE: Put all cake ingredients in a large bowl and mix together until blended. Pour into 9×13 pan lined with aluminum foil (it will help you take the cake out of the pan easier after baking).
CINNAMON TOPPING: Mix all the topping ingredients and drop with a spoon evenly over the batter. Use skewer or a knife to make swirls.
Bake Sweet Potato Cinnamon Roll Cake at 350 F (175 C) for 30-35 minutes or until a toothpick inserted in center of the cake comes out clean.
How many eggs are required? Recipe did not indicate how many eggs are needed, it ran into the line with the nutmeg measurement. Looks great, can’t wait until i bake it.
Yup, how many eggs??
(And where you, jc louie? It’s still March 11th here in California!)
This looks like heaven on a plate. CALM DOWN other commenters, I’m sure the recipe will be updated.
OOOOps, I am wondering same thing about those eggs. I am almost positive 2 eggs would be perfect and if it isn’t you would know if the batter is too stiff to just add another. These things happen.
Thank You Dave, I think your right. I do wish that they would proof read a little better.