Prep Time: 20 min
Cook Time: 40 min
1/2 cup finely chopped pecans
1/4 cup packed light brown sugar
3 teaspoons ground cinnamon
2 cups white whole wheat flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup low-fat buttermilk
2 large eggs
1 large egg white
1/3 cup canola oil
1 1/4 teaspoons vanilla extract
1 cup cooked mashed sweet potato (about 1 medium sweet potato)
Confectioners’ sugar for dusting
Preheat the oven to 350°F. Spray a 10-inch bundt pan with cooking spray.
Combine the pecans, brown sugar, and 1 teaspoon cinnamon in a small bowl until blended; set aside.
Combine the flour, granulated sugar, the remaining 2 teaspoons cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Whisk together the buttermilk, eggs, egg white, oil, and vanilla in another medium bowl. Stir in the mashed sweet potato until well combined. Gradually stir the buttermilk mixture into the flour mixture just until incorporated. Scrape half of the batter into the prepared pan; sprinkle evenly with the pecan mixture. Spread the remaining batter evenly over the pecan mixture.
Bake until a toothpick inserted into the center comes out clean, 35 – 40 minutes. Cool in the pan on a rack, 10 minutes. Remove from the pan, and cool completely on the rack. Dust with confectioners’ sugar before serving.
Original recipe courtesy Paula Deen: Cinammon Ripple Sweet Potato Cake
Recipe Courtesy of Bobby and Jamie Deen