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Sweet Potato Crumb Cake
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Sweet Potato Crumb Cake


 INGREDIENTS 


4 large eggs
2 cups granulated sugar
1 cup vegetable oil
1 cup mashed sweet potato
1/3 cup hot water
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon ground nutmeg

Crumb Topping:
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/2 cup brown sugar — packed
1 tablespoon ground cinnamon
6 tablespoons unsalted butter

 DIRECTIONS 


  1. Preheat oven to 350°F. Grease a 9x13” pan with shortening.
  2. For the crumb topping: in a medium bowl, whisk flour, brown sugar, granulated sugar, and cinnamon. Using 2 knives or pastry blender, cut in the butter until crumbs are formed.
  3. In a medium bowl combine the flour, baking powder, cinnamon, cloves, salt, baking soda, and nutmeg. Set aside. Beat the granulated sugar and oil on medium-high speed until combined. Add the eggs 1 at a time, combining well after each addition and scraping down the sides of the bowl as needed. Add the mashed sweet potatoes and vanilla and beat until well blended. At low speed add half the flour mixture, then water, followed by remaining flour mixture.
  4. Spread mixture on the bottom of pan and top with crumb topping. Bake for 45 to 55 minutes until a toothpick comes out moist but mostly clean. Let cool in the pan. Serve warm or room temperature.
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Sweet Potato Crumb Cake
Recipe Notes
Sweet Potato Crumb Cake
July 30, 2019

This recipe is a great recipe for a moist and spicy crumb cake. I have made half the recipe (see below) in a 9 1/2" x 6 1/2" x 2" pan.

For the mashed sweet potatoes, 2 large sweet potatoes (or 1 pound of sweet potatoes) should yield 1 cup of mashed sweet potatoes.

My preferred method of cooking sweet potatoes is to steam the whole sweet potatoes (unpeeled). Place steamer basket in a pot with about 1 to 2 inches of water. Place whole sweet potatoes in basket and bring to boil. Cook for about 20 to 40 minutes depending on the size. Check every so often to be sure there is still water; add more if needed. Prick with a fork to check if done. Remove from basket and cool until able to handle. Slice in half lengthwise, scoop sweet potato out from skin into bowl. Mash with electric mixer.

Sweet Potato Crumb Cake - Half Recipe


 INGREDIENTS 


2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1/2 cup mashed sweet potato
2 tbsps. + 2 tsps. cup hot water
1/2 tbsp. vanilla extract
1 cup all-purpose flour
1 1/8 tsps. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. salt
1/4 tsp. ground nutmeg

Crumb Topping:
3/8 cup all-purpose flour
3/8 cup granulated sugar
1/4 cup brown sugar — packed
1/2 tbsp. ground cinnamon
3 tbsps. unsalted butter

 DIRECTIONS 


  1. Preheat oven to 350°F. Grease a 9 1/2" x 6 1/2” x 2" pan with shortening.
  2. For the crumb topping: in a medium bowl, whisk flour, brown sugar, granulated sugar, and cinnamon. Using 2 knives or pastry blender, cut in the butter until crumbs are formed.
  3. In a medium bowl combine the flour, baking powder, cinnamon, cloves, salt, baking soda, and nutmeg. Set aside. Beat the granulated sugar and oil on medium-high speed until combined. Add the eggs 1 at a time, combining well after each addition and scraping down the sides of the bowl as needed. Add the mashed sweet potatoes and vanilla and beat until well blended. At low speed add half the flour mixture, then water, followed by remaining flour mixture.
  4. Spread mixture on the bottom of pan and top with crumb topping. Bake for 30 to 35 minutes until a toothpick comes out clean. Let cool in the pan. Serve warm or room temperature.
Nutrition Information
Sweet Potato Crumb Cake
 Serving Size:
Amount Per Serving
Calories 6918.60
Calories from Fat 2721.90
Total Fat
312.1g
Saturated Fat
64.9g
Trans Fat
0.0g
Cholesterol
1040.0mg
Sodium
4786.1mg
Total Carbohydrate
990.4g
Dietary Fiber
23.5g
Sugars
676.5g
Protein
64.0g
Vitamin A 1105%
Vitamin C 73%
Calcium 45%
Iron 127%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

* Cut amount of salt in half to reduce sodium to 3623.6mg
Change serving size to get new nutritional values
Serving Size: 
 
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A tad, a dash, a pinch...
Measuring spoons


When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon
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