Skip to main content

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

Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼

  These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery.  There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour.  Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days. Seasalt Chocolate Chip Cookies    ~    海盐巧克力曲奇饼        Ingredients 170 gm plain flour 1 tsp baking soda 113 gm butter (unsalted) 80 gm brown sugar 40 gm caster sugar 1 'L' egg 1 tsp vanilla 200 gm chocolate chips 1/8 tsp salt Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking Maldon seasalt flakes to sprinkle on cookie immediately after baking Method Sift the flour with baking soda and salt, set aside. In a stand mixer, beat the butter with the sugars, till soft and smooth. On low, add in the egg. Fold in 1/2 sifted flour, mix well fol

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for durian lovers. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till well inc