Ingredients

The following ingredients have 9 Servings
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons butter (melted)
  • 1/2 cup slivered almonds (lightly crushed)
  • 1 large sweet potato
  • 2 cups all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon pumpkin pie spice*
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup 2 sticks butter, softened
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup light sour cream
  • 1 1/2 cups dried cranberries
  • 1 cup powdered sugar
  • 2 tablespoons milk

Instruction

  • Prepare Crumb Topping: Combine 1/2 cup sugar, 1/4 cup flour, and 1/4 teaspoon cinnamon in a mixing bowl. Add 3 tablespoons melted butter and mix with a fork or your hand, until mixture is crumbly. Mix in almonds. Set aside.
  • Pierce the sweet potato with a fork. Microwave on high for 7 minutes, turning it over halfway through the cooking time. Let stand 5 minutes. Peel sweet potato and mash in a small bowl. Set aside to cool.
  • Preheat oven to 350º. Butter and flour 2 9” cake pans or a 9” springform pan (or use baking spray with flour); set aside.
  • Stir together 2 cups flour, whole wheat pastry flour, pumpkin pie spice, 2 teaspoons cinnamon, baking soda, baking powder, and salt. Set aside dry ingredients.
  • In a mixing bowl, beat 2 cups sugar with softened butter until light and fluffy. Add eggs one at a time beating well after each addition. Mix in vanilla, sour cream and 1 cup mashed sweet potato.
  • Add dry ingredients and mix just until combined. Mix in cranberries. Spoon batter in to prepared pan.
  • Bake in preheated oven 25 minutes. Sprinkle crumb topping on top of cake and return to the over for an addition 30 to 40 minutes, or until toothpick inserted in cake comes out clean. Total bake time will be 55 -65 minutes.
  • Cool for 10 minutes before removing from pan.
  • Prepare icing: Whisk together powdered sugar and lemon juice to create a thin glaze.
  • Drizzle icing on cake. Cool completely on a wire rack before serving. (Unless you’re like us and would rather eat it hot even though the cake doesn’t cut as well.)