Sweet Potato Crumb Cake

Prep Time
30 min
Cook Time
1 hr
Servings
6-8 people depending on how you slice it
Sweet Potato Crumb Cake
Ingredients
For the topping:
½ cup walnut halves, chopped
¼ cup crystallized ginger, chopped
1 cup all-purpose or whole wheat pastry flour
¼ cup cane sugar
¼ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
¼ cup coconut oil, at room temperature
For the cake:
1 ¼ cup almond milk or any non-dairy milk
1 teaspoon apple cider vinegar or lemon juice
1 cup sweet potato puree*
½ cup cane sugar
½ cup olive oil
2 teaspoon vanilla extract
2 ¼ cups all-purpose or whole wheat pastry flour
1 tablespoon baking powder
¼ teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon salt
Directions

Warm up the oven to 375 degrees and grease and flour a square 8 by 8 baking pan. Like what you’d make brownies in. Ok, set that shit aside and start on the crumb topping.

Make the topping:

In a food processor, combine walnuts and ginger. Pulse to chop into medium-small pieces then pour them into a medium bowl. No food processor? Just chop these fucks into tiny, Tic Tac-sized pieces. Put the flour, sugar, cinnamon, and salt into the now empty food processor and pulse that shit until it's good and mixed. Add coconut oil and pulse until just barely combined and it looks kinda grainy in there. Pour that chunky flour mixture into the bowl with the walnuts and crystallized ginger and stir it with your fingers until it's all combined. Again, no food processor? Whisk together the dry ingredients in a bowl and crumb in the oil and mix it with a fork until it's all combined and there aren’t giant oil lumps.

Make the cake:

Add the vinegar to the almond milk and set that aside while you make the rest of the batter.

In a large bowl, mix together milk mixture, sweet potato puree, sugar, olive oil, and vanilla. In another bowl, whisk together the flour, baking powder, spices, and salt until they are all mixed up. Pour the dry bowl stuff into the bowl with the puree in it and mix until there aren’t any big clumps or dry spots. You want it smoothish but don’t be crazy about it.

Pour cake batter into the prepared pan from earlier. Sprinkle the topping over the cake batter with your fingers and gently press it in just a little. You’re gonna think this looks like too much crumb topping but you’re wrong as fuck. Just wait and see. Bake for 40-50 minutes, or until a toothpick comes out clean when you shove one in.

Let it cool for at least 10 minutes before cutting into it. 

** Just skin and cut up a regular sized sweet potato into big chunks and steam it until it's tender, about 10 minutes. Then throw that in a blender or food processor with a tablespoon or two of almond milk and puree that shit until it's smooth. Don't wanna do it? Used canned pumpkin or butternut squash puree. Easy.

 

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