Skip to main content
logo
Food Advertising by

Purple Sweet Potato Streusel Cake



There are many streusel cake recipes on the internet but I'm not sure whether you've come across a Sweet potato streusel cake.  This cake is delectable, something different and I like the crumbly streusel especially  when the cake is served warm.

















I  waited patiently for the cake to cool before I could perform an autopsy as  I was very anxious to see the colour........ and was most delighted to be greeted with a nice cool purple!

Recipe for Purple sweet potato streusel cake

Ingredients
  • 8 oz cups self-raising flour, sifted
  • 2.1/2 oz butter
  • 4 oz caster sugar
  • 2 eggs
  • 1/4 cup canola/corn oil
  • 1 tsp vanilla
  • 1 cup pureed or smashed purple sweet potatoes 
  • 1/3 cup raw sweet potaotes, diced small
  • 3 tsp water
Streusel
  • 1 oz butter
  • 1.1/2 oz sugar
  • 2.1/2 to 3 oz plain flour
  • 1/4  tsp vanilla
Method
  1. Prepare the streusel by mixing the butter into the flour, sugar and vanilla till crumbly.  Set aside.
  2. Cream butter and sugar till creamy and light, add in the eggs, mix well.
  3. Add in the oil and sweet potato puree.  Mix till well combined.
  4. Add in the sifted flour, mix thoroughly followed by vanilla and water. 
  5. Add in the the sweet potato bits, mix well, scraping from the sides and bottom of the mixing bowl.
  6. Pour the batter into a lightly greased and floured  24 x 13 x 7 cm loaf pan.
  7. Sprinkle the streusel on top.
  8. Bake in a preheated oven @ 180 deg C for 30 to 35 mins.  till golden brown.  Test with a skewer till it comes out clean.
  9. Remove from the oven and let cake cool in pan for about about 10 mins., before unmoulding and letting it cool on a wire rack.
  10. Best to serve warm with a dollop of ice cream if desired.



I'm submitting this post to  Bizzy Bakes

Comments

  1. I love streusel cake but this is definitely first time seeing a purple sweet potato cake. Beautiful cake. Book-marking it ...

    ReplyDelete
    Replies
    1. Thanks, Chris. If you can't find purple sweet potatoes, then you can use orange or yellow coloured ones, will be nice too.

      Delete
  2. hi ms cheah,

    do not mind if i asked u 1 question that i confused after reading ur recipe " chocolate cake with chocolate topping" 6 tsp baking powder used in this recipe is it correct? pls dont mind.

    ReplyDelete
    Replies
    1. Yes, it's 6 tsp B.P. because the batter is rather wet with the cocoa and milk mixture, so needs more raising agent to make the cake rise. I've linked up with the Chocolate cupcakes and since I doubled the recipe, all the ingredients are also doubled.

      Delete
  3. Your cake looks gorgeous! I like the purplish colour in it and the taste must be fantastic :)♥

    ReplyDelete
    Replies
    1. Thank you, Ann. When I saw the purplish colour I was so pleased .... colour was my priority and the taste was a bonus!

      Delete
  4. I'm admiring too the look of having pecks of purple colour in your cake. Very nice!

    ReplyDelete
  5. cheah, your streusel topping looks very nice. I dont know why my streusel didnt come out as nice as expected. Does hard or semihard butter matters?

    ReplyDelete
    Replies
    1. I normally use butter at room temperature, if you want it more crumbly, add a bit more flour, then chill in the fridge to make it a bit dry.

      Delete
  6. Your cake looks so moist and pretty with the purple. And the streusel adds a nice crunch and texture! Lovely!

    ReplyDelete
    Replies
    1. Yes, very nice if eaten warm and I like the sweet potato bits too, gives the cake more bite.

      Delete
  7. Sweet color in your cake, I like the purple bits too! Looks yummy!

    ReplyDelete
  8. Wow. I have never seen this before. I did once bake a beet cake but the coloring disappeared and the cake was yellow. I wonder what the difference is.

    ReplyDelete
    Replies
    1. Was there baking soda in the recipe? Baking soda can 'change' the colour of the cake. Why not try with self-raising flour if you use plain flour in your recipe.

      Delete
  9. Definitely not seen a sweet potato strudel cake before. I like the purple colour.

    ReplyDelete
  10. Whoa, this cake looks incredibly good and very interesting too. Bet your hubby is loving it. Happy weekend to you!
    Cheers
    Kristy

    ReplyDelete
  11. I noticed in the recipe that you listed 3 tsp of water but didn't mention when to put it in, I was just wondering which step it goes in?

    Thank you, Harrison

    ReplyDelete
    Replies
    1. Ooops, thanks for the alert. Add in the vanilla and water with the flour, i.e. picture 5 of the step by step illustration.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Coffee Kahlua Chiffon Cake ~ 咖啡戚风蛋糕

  It's Chiffon cake again.  I never get tired of baking chiffon cakes and am still looking for new flavours of chiffon cakes.  This is a coffee chiffon with added Kahlua liqueur.  I have shared Coffee chiffon with cocoa layering and Coffee Marble chiffon cake on my blog before and if you are interested feel free to take a peep.  Again as with all chiffon cakes, this Coffee Kahlua chiffon cake doesn't disappoint, it's soft and moist with a tinge of Kahlua liqueur. Coffee Kahlua Chiffon Cake  ~   咖啡戚风蛋糕 (adapted from 'here' with adjustment)   Ingredients (A) 6 egg yolks 90 gm caster sugar 75 ml hot milk 2.1/2 Tbsp coffee granules 1 tsp vanilla 3/4 Tbsp Kahlua 60 ml oil 90 gm plain flour 30 gm cornflour 1 Tbsp cocoa powder (B) 6 egg whites 75 gm caster sugar Method Sift flour, cornflour, cocoa powder, set aside. Dissolve the coffee granules in the hot milk.  Once cool, mix in the Kahlua and vanilla extract. Whisk the egg yolks with sugar till creamy.  Add in the coff

Marble Butter Cake ~ 大理石牛油蛋糕

This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead. So glad to see that there weren't any cracks on the surface although it rose slightly in the middle. Marble Butter Cake ~   大理石牛油蛋糕      Ingredients (A) 230 gm butter 150 gm vanilla/caster sugar 200 gm self-raising flour 4 egg yolks   (I used 68 gm eggs with shell) 60 ml milk 1 tsp vanilla essence 8 gm chocolate powder a pinch of salt (B) 4 egg whites 30 gm vanilla/caster sugar Method 1.     Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside. 2.

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and ground Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flou