Ingredients

The following ingredients have 8 Servings
  • ½ cup chopped pecans, optional
  • ½ cup all-purpose flour
  • ¼ cup old fashioned oats
  • 2 tablespoons melted unsalted butter
  • 2 tablespoons pure maple syrup, dark or amber
  • 1/2 teaspoon ground cinnamon
  • pinch salt
  • 1 ¼ cups white whole wheat flour
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • 1 cup pureed cooked sweet potato *ingredient note
  • 1 cup pure maple syrup, dark or amber
  • 2 eggs
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons avocado oil or organic canola oil
  • 2 teaspoons vanilla extract

Instruction

  • Preheat oven to 350ºF. Coat a 10-inch spring-form pan with cooking spray.
  • Make Streusel Topping: Mix pecans (if using), ½ cup all-purpose flour, oats, melted butter, 2 tablespoons maple syrup, cinnamon and salt in a small bow until crumbly.
  • Make Cake Batter: Whisk white whole-wheat flour, ½ cup all purpose flour, baking powder, 1 teaspoon cinnamon, baking soda, salt and nutmeg in a medium bowl.
  • Beat sweet potato, 1 cup maple syrup, eggs, melted butter, oil and vanilla in a mixing bowl on medium speed until creamy and smooth. Add dry mixture to the maple mixture and gently blend on slow until just combined. Spread in the prepared pan.
  • Bake Cake: Top the batter with the streusel topping. Bake until the center is puffed and set. It will spring back when lightly touched and a toothpick inserted in the center will come out with moist crumbs attached, 46 to 50 minutes. Let cool 20 minutes wire rack. Run a knife around the edges and remove sides. Serve warm.