The Pioneer Woman Tasty Kitchen
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Sweet Potato Cake with Cream Cheese Filling and Streusel Topping

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Level: Intermediate

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Description

Imagine a moist, spicy sweet potato cake with a mellow cream cheese filling topped with the buttery, brown sugar crunch of streusel. Spicy! Creamy! Crunchy! Everything you want in a cake, except frosting and you won’t miss that. Don’t imagine this cake, make it.

Ingredients

  • FOR THE CAKE:
  • 1 cup Sugar
  • ½ cups Salad Oil
  • 2  Eggs
  • 1 cup Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Salt
  • 1 cup Sweet Potato, Baked And Mashed
  • FOR THE FILLING:
  • 4 ounces, weight Cream Cheese, Softened
  • 3 Tablespoons Sugar
  • 1  Egg Yolk
  • FOR THE TOPPING:
  • 2 Tablespoons Butter, Melted
  • 2 Tablespoons Flour
  • 2 teaspoons Cinnamon
  • ½ cups Brown Sugar

Preparation

For the cake: In a large bowl beat together sugar, salad oil and eggs. Add flour, soda, cinnamon and salt. Mix in sweet potato. Pour into a 9x 12 inch pan.

For the cream cheese filling: Mix together cream cheese, sugar and egg yolk until smooth. Using a spatula loaded with about 2 tablespoons of filling, insert filling into cake. Then dip down through the cake batter and rotate the spatula, leaving pockets of filling throughout the cake.

For streusel topping: Mix together melted butter, flour, cinnamon and brown sugar until crumbly. Sprinkle over top of cake.

Bake in a 350ºF oven for 25-30 minutes.

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