Monday, May 10, 2010

Cranberry Sweet Potato Coffee Cake

Cranberry Sweet Potato Coffee Cake

I really love this cake. It's dense and moist, and the sweet and earthy flavor of the sweet potato really shines through. Before baking, this cake is topped with a cinnamon and ginger streusel, which gives the cake a little crunch and a nice spicy and sugary kick. In addition, this cake studded with sweetened dried cranberries. These cranberries are like sweet, tart, juicy, little jewels and really take this cake over the top. Let me tell you, this recipe is a keeper!

This recipe is adapted from the sweet potato coffee cake recipe over at Baking Bites:

Cranberry Sweet Potato Coffee Cake

Streusel:
1/4 c butter (room temperature)
1/4 c all-purpose flour
1/4 c sugar
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp vanilla extract

Cake:
2 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 c butter (room temperature)
1 c sugar
2 eggs (room temperature)
1/4 c vegetable oil
1 tsp vanilla extract
1 c sweet potato puree
1/3 c sweetened dried cranberries

1. Preheat your oven to 350°.

2. To make the streusel topping, mix together the butter, flour, sugar, cinnamon, ginger, and vanilla together in a small bowl until moist, sandy crumbs form. Set aside.

3. To make the cake, whisk the flour, baking powder, baking soda, and salt together in a small bowl. Set aside.

4. In a large bowl, cream together the butter and sugar until they are light and fluffy. Add the eggs one at a time, beating well after each addition. Add the oil and vanilla and beat until well combined. Add the sweet potato and beat until well combined. Gradually stir the flour mixture into the butter mixture until everything is well combined. Stir in the dried cranberries by hand.

5. Evenly spread the finished cake batter around the bottom of a lightly greased 9 x 9 cake pan. Sprinkle the streusel evenly over the cake batter. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Notes:
  • This cake freezes well.

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