Sweet Potato Honeybun Cake

Assemble the Cake:

Pour half of the cake batter into the prepared baking dish, spreading it evenly.
Sprinkle the cinnamon-sugar mixture evenly over the batter.
Pour the remaining batter on top, spreading it evenly to cover the cinnamon layer.

Swirl the Mixture:

Using a knife or a skewer, gently swirl the batter to create a marbled effect, being careful not to mix it too much.

Bake:

Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Make the Glaze:

While the cake is baking, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the milk quantity for desired consistency.

Cool and Glaze:

Once baked, allow the cake to cool in the pan for about 10-15 minutes before drizzling the glaze over the top.

Serve:

Cut into squares and serve warm or at room temperature. Enjoy!
Tips
For extra flavor, consider adding chopped pecans or walnuts into the batter or as a topping.

This cake can be stored in an airtight container at room temperature for a few days, or refrigerated for longer freshness.
Enjoy your Sweet Potato Honeybun Cake