Sweet Potato Coffee Cake

Filling

3/4 cup brown sugar
1 1/2 tbsp ground coffee (Danish Pastry)
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cardamom
1/2 tsp nutmeg
1/2 tsp vanilla

Mix all ingredients in a bowl and set aside.

Streusel

1 1/4 cups all-purpose flour
1 cup turbinado
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp vanilla
1/3 cup butter, melted

Mix all the dry ingredients in a medium bowl. Melt the butter in a small pan, then pour over the dry ingredients and mix well. Set aside.

Cake

3 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup or 1 stick of butter
1 cup turbinado
2 eggs
1/2 cup milk
1/4 cup olive oil
1 1/2 tsp vanilla
1/2 cup sour cream
1 cup mashed sweet potatoes

Preheat the oven to 375*F, making sure a rack is in the center of the oven, and butter a 9" baking pan.

In a medium bowl, mix together the dry ingredients of flour through salt and set aside. In a mixer, blend together the butter and turbinado. Next add the eggs one at a time, and then mix in the milk, oil, vanilla, and sour cream. Then add the sweet potatoes.Next, slowly add the dry ingredients until just incorporated.Pour half the batter into the greased pan, then spread all the filling evenly over the batter. Then pour the remaining batter into the pan and spread evenly. Add all the streusel on top and spread to cover the entire cake. Place in the oven and bake for 90 min. Allow coffee cake to cool before cutting.

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2010/07/foodie-fights-2010-battle-11-sweet.html

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