Spiced Sweet Potato Crumble Cake

Yesterday we were at one of our favorite breakfast spots and Jake ordered a slice of crumb cake. He's never done that before. We usually gravitate towards the heartier fare - eggs benedict, omelettes, or pancakes. He took one bite and left the rest of it; he complained that it was okay, but nothing spectacular. I told him he was a food snob. And he told me that was my fault. Fine.

The boys happily polished it off for him. But, all three of them levied this challenge: you can make a better crumb cake, can't you? Well, I'll give it a shot.

This morning I had some leftover roasted sweet potatoes. So, I decided to make a spiced sweet potato cake with a crumb topping. I added a layer of spiced apples in the middle...for added autumn flavor.

Oh, and a quick note on the name - crumble versus crumb. That's an homage to Riley-ball. The boy is one of the messiest eaters ever. Dylan calls him "Mr. Crumble-Crumble."

Funny story: when Pia and I went on the Carmel Food Tour (read my Edible Monterey Bay piece about food tours here), we left all the boys with food and their bows and arrows. Brian and Jake fed the boys, but didn't clean up after lunch. Pia was wiping the table and sweeping underneath it and made the (faulty) observation, "this is where Dylan sat, isn't it?" Nope, that was Riley's seat. Hence the nickname. Mr. Crumble-Crumble. Poor Dylan was unjustly accused!

Cake
2 C smashed, roasted sweet potatoes
2-3/4 white whole wheat flour
1 t baking powder
1 t baking soda
1/2 C organic granulated sugar
1 C lightly packed organic brown sugar
1/2 C organic whole milk yogurt
1/2 C olive oil
4 eggs
1 t pure vanilla extract
2 t ground cinnamon
1 t ground nutmeg
1/2 t ground cardamom

Filling - blend together in a bowl
1 apple, cored, peeled and thinly sliced
1 T butter
dash of ground cinnamon
1 t brown sugar

Topping - blend together in a bowl to form a "crumb"
2 T butter, softened
2 T olive oil
1/4 C white whole wheat flour
1/4 C lightly packed organic brown sugar

Preheat oven to 350 degrees. Mix all of the cake ingredients together in a mixing bowl until all the dry ingredients have been moistened. Pour half of the batter into a buttered baking dish. Spread the filling over the batter, then spoon the rest of the batter over the apples. Sprinkle the crumb topping over the whole thing. Bake until a toothpick inserted in the center comes out clean, approximately one hour.

Comments

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a Crni Rižoto (black risotto) on its menu. Crni Rižoto is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Culinary Adventures with Camilla

Search This Blog