Yams, orange juice, and spices flavor this delicious cake topped with streusel. Use canned yams or cook and mash fresh ones.
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes
Ingredients:
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon maple extract
- 1 cup mashed cooked yams
- 1/4 cup sour cream
- 2 Tablespoons fresh orange juice
- 1/2 teaspoon grated orange rind
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup golden raisins
- .
- Streusel Mixture:
- 1/2 cup packed dark brown sugar
- 2 Tablespoons butter, softened
- 2 Tablespoons flour
- 1 teaspoon cinnamon
- 1/2 cup walnuts
Preparation:
Preheat oven to 350 degrees F. Butter a tube or bundt pan.
In a large bowl, cream together butter and sugar. Beat in eggs, one at a time until fluffy. Beat in vanilla, maple extract, yams, sour cream, orange juice and rind until creamy and smooth. In a separate bowl, stir together flour, baking powder, baking soda, cinnamon, and salt until combined. Gradually blend this into the creamed mixture until uniform. Stir in the raisins.
Combine all streusel ingredients in a small bowl. Into your prepared pan, spoon in 1/2 of the batter, smoothing top to make an even layer. Sprinkle on 1/2 of the streusel mixture.
Repeat this procedure, ending with a final layer of streusel.
Bake cake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the cake comes out clean. Cool for about 30 minutes before removing from pan. Serve at room temperature or slightly warm.
Yield: 1 large coffee cake
Recipe Source: The Potato Experience by Lisa Tanner (Ten Speed Press)
Reprinted with permission.
In a large bowl, cream together butter and sugar. Beat in eggs, one at a time until fluffy. Beat in vanilla, maple extract, yams, sour cream, orange juice and rind until creamy and smooth. In a separate bowl, stir together flour, baking powder, baking soda, cinnamon, and salt until combined. Gradually blend this into the creamed mixture until uniform. Stir in the raisins.
Combine all streusel ingredients in a small bowl. Into your prepared pan, spoon in 1/2 of the batter, smoothing top to make an even layer. Sprinkle on 1/2 of the streusel mixture.
Repeat this procedure, ending with a final layer of streusel.
Bake cake for 1 hour to 1 hour and 15 minutes, or until a toothpick inserted into the cake comes out clean. Cool for about 30 minutes before removing from pan. Serve at room temperature or slightly warm.
Yield: 1 large coffee cake
Recipe Source: The Potato Experience by Lisa Tanner (Ten Speed Press)
Reprinted with permission.
