Fall means it's sweet potato season. And I have coconut crumble I wanted to use. That's how Sweet Potato Coffee Cake came into existence.
Sweet Potato Coffee Cake is a moist not too sweet treat to have with a cup of coffee (as the name suggests) or tea. Hot cocoa's good, too.
Sweet Potato Coffee Cake
Text and Photo by Jac Kyles Baker
Makes one 6 inch cake
Ingredients
3 TB butter/vegetable oil spread
1/3 cup granulated sugar
2 TB sour cream
1/2 tsp vanilla extract
1 egg, lightly beaten
1/4 teaspoon salt
1/4 cup mashed sweet potatoes
3/4 cup all purpose flour
1/2 tsp baking powder
1/3 cup coconut crumble (recipe below)
cinnamon or powdered sugar for sprinkling top of cake, optional
Preparation
Grease/butter and flour a 6 inch round microwave safe pan.
Make cake:
Whisk together flour and baking powder in a large bowl.
In a separate bowl: beat sugar, salt and butter until light and creamy. Stir in sour cream and vanilla. Add mashed sweet potato. Beat in egg and egg yolk until combined. Stir well.
Make a well in the bottom of the flour bowl. Add about a third of the liquid mixture to the well and stir in some of the flour. Repeat until liquid and flour forms a thick batter. Do not over mix.
Pour about half of batter into prepared pan and spread evenly. Top the batter with the coconut crumble, pressing gently into the batter. Drop the rest of the batter on the coconut crumble.
Microwave on HIGH for a total of 2 minutes, checking the cake's progress after 1 minute. Test doneness by sticking a toothpick into center of cake; a few crumbs should cling to toothpick.
Carefully remove pan from microwave and cool on rack for five minutes. Remove cake from pan and cool completely on rack.
Dust cake with cinnamon or powdered sugar, if desired.
Cook's Notes
Microwave power varies. Adjust power and times accordingly.
Coconut Crumble
Ingredients
3 TB butter/oil spread
2 TB packed brown sugar
2 TB granulated sugar
1/4 tsp salt
1 cup all purpose flour
1/4 cup sweetened shredded coconut, toasted
Preparation
Whisk together butter, sugars and salt until smooth. Add coconut. Stir in flour. Make sure all the flour is coated. Press dough into clumps with fingers.
Place crumb topping in freezer to set (minimum 15 minutes). The butter in a freshly made crumb topping will melt and form a crust instead of a crumble.
Set aside until ready to use. Crumb topping can be made ahead a stored in an airtight container. Keep refrigerated.