john cabrera

emmaleigh:

Sweet Potato Coffee Cake with Dried Cranberries
Streusel
1/4 cup butter, room temperature
1/4 cup all-purpose flour
1/4 cup sugar
1/3 tsp ground cinnamon
1/3 tsp ground ginger
1/3 tsp ground cardamom
1/4 teaspoon vanilla

Cake
2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, room temperature
1 cup sugar
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla
1 cup pureed sweet potatoes (cooked, unseasoned; fresh or canned)
1/3 cup dried cranberries

Preheat oven to 350F and lightly grease a 9-in square pan.
In a medium bowl, mix together all topping ingredients on low speed - or stir very well by hand - until moist, sandy crumbs are formed. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together sugar and butter until light. Beat the eggs, adding them one at a time until mixture is smooth, then blend in the vegetable oil and vanilla extract. Mix in the pureed sweet potatoes.
Gradually stir flour mixture into the sweet potato mixture, stirring only until everything is incorporated and no streaks of flour remain visible. Stir in dried cranberries and scrape batter into prepared pan.
Top batter with streusel mixture, generously sprinkling it into as even a layer as possible.
Bake for 30-35 minutes, or until toothpick inserted into the center comes out clean.
Cool on a wire rack before slicing.

Serves 12.