Old Fashioned Sweet Potato Honey Bun Cake Recipe

Ah, Old Fashioned Sweet Potato Honey Bun Cake Recipe. Just the name conjures up warm memories of family gatherings, sun-drenched kitchens, and the intoxicating aroma of cinnamon and sugar. This old-fashioned Southern dessert is more than just a cake; it’s a tradition, a taste of home, and a guaranteed crowd-pleaser.

But fear not, baking novices! This recipe, passed down through generations in my family, is surprisingly simple to make. And while it may not be the healthiest option on the dessert table (let’s be honest, it’s practically swimming in butter and sugar!), it’s certainly a protein powerhouse. So grab your mixing bowl, preheat your oven, and get ready to bake up a slice of Southern sunshine.

Ingredients: Old Fashioned Sweet Potato Honey Bun Cake Recipe

  • Cake:
    • 1 1/2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/2 cup unsalted butter, softened
    • 1 1/2 cups granulated sugar
    • 3 large eggs
    • 1 cup mashed sweet potatoes
    • 1/2 cup buttermilk
    • 1 teaspoon vanilla extract
  • Honey Bun Topping:
    • 1/2 cup unsalted butter, softened
    • 1 cup brown sugar, packed
    • 1/4 cup chopped pecans
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 cup honey

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in mashed sweet potatoes, buttermilk, and vanilla extract.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
  5. Pour batter into prepared pan.
  6. In a small saucepan, melt butter and brown sugar together over medium heat. Stir in pecans, cinnamon, and nutmeg. Bring to a simmer and cook for 2 minutes. Remove from heat and stir in honey.
  7. Pour honey bun topping over batter, making sure to spread it evenly.
  8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool in pan for at least 30 minutes before serving.

Also read: Sweet and Salt Biscuits: No.1 Easy Recipe

Protein Power:

Okay, so let’s address the elephant in the room (or rather, the frosting on the cake). While this cake may not be a dieter’s dream come true, it does pack a surprising protein punch. Here’s a quick breakdown:

Serving SizeCaloriesFatCarbsProtein
1/16th cake (1 slice)25013g35g3g

That’s right, each slice boasts a respectable 3 grams of protein, thanks primarily to the eggs and buttermilk in the batter. Of course, you can always amp up the protein content by adding chopped nuts, seeds, or even a scoop of protein powder to the batter.

Ultimately, this sweet potato honey bun cake is about more than just the numbers. It’s about family, tradition, and the simple joy of sharing a delicious dessert with loved ones. So go ahead, indulge in a slice (or two!), and savor the sweet taste of Southern comfort. Just remember, moderation is key!

Tips and Variations:

  • For an extra moist cake, use canned sweet potatoes instead of baked ones.
  • If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  • Feel free to get creative with the toppings! Try chopped walnuts, dried cranberries, or a drizzle of caramel sauce.
  • This cake is also delicious served warm with a scoop of vanilla ice cream.

I hope you enjoy this recipe as much as my family does! And if you have any questions or variations you’d like to share, please leave a comment below.

Happy baking!

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