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

Labels:

Comments

  1. Yummy BakesMarch 8, 2012 at 9:10 AM

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

    ReplyDelete
    Replies
    1. Sokehah cheahMarch 8, 2012 at 12:31 PM

      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. AnonymousMarch 8, 2012 at 10:05 AM

    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. Sokehah cheahMarch 8, 2012 at 12:33 PM

      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. TorviewtorontoMarch 8, 2012 at 10:10 AM

    deliciously done looks wonderful

    ReplyDelete
  4. ann lowMarch 8, 2012 at 10:26 AM

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

    ReplyDelete
    Replies
    1. Sokehah cheahMarch 8, 2012 at 12:36 PM

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

      Delete
  5. ZoeMarch 8, 2012 at 12:51 PM

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

    ReplyDelete
  6. lenaMarch 8, 2012 at 9:23 PM

    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. Sokehah cheahMarch 9, 2012 at 3:50 PM

      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
  7. kitchen flavoursMarch 8, 2012 at 11:30 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahMarch 9, 2012 at 3:51 PM

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

      Delete
  8. JeannieMarch 9, 2012 at 10:22 AM

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

    ReplyDelete
  9. Chats the Comfy CookMarch 9, 2012 at 11:23 AM

    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. Sokehah cheahMarch 9, 2012 at 4:00 PM

      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
  10. penny aka jeroxieMarch 9, 2012 at 5:31 PM

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

    ReplyDelete
  11. My Little SpaceMarch 10, 2012 at 3:46 PM

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

    ReplyDelete
  12. AnonymousApril 19, 2012 at 12:05 AM

    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. Sokehah cheahApril 19, 2012 at 10:58 AM

      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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...
28 comments
Read more