Maple Sweet Potato Coffee Cake

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Ingredients
  • 1/2 cup Chopped pecans
  • 3 cup Gluten free flour
  • 1/2 cup All purpose flour
  • 1 cup Rolled oats
  • 1/2 tbsp Baking powder
  • 4 tbsp Melted unsalted organic A2 butter
  • 2 tbsp Pure amber maple syrup
  • 2 tsp Ground cinnamon
  • 1/2 tsp Nutmeg
  • 1 cup Pureed cooked sweet potato
  • 2 Eggs Or Flax meal (2 tsp flaxseed powder mixed in some water)
  • 2 tsp Olive oil
  • 2 tsp Pure vanilla & coffee extract
Instructions
  1. 1
    Preheat the oven to 350ºF. Coat a 10-inch spring-form pan with cooking spray.
  2. 2
    Make Topping: Mix soaked pecans, ½ cup gluten free flour, oats, melted butter, 2 tablespoons maple syrup, cinnamon and salt in a small bow until crumbly.
  3. 3
    Make Cake Batter: Add remaining gluten free flour, ½ cup all purpose flour, baking powder, 1 teaspoon cinnamon, baking soda, salt and nutmeg in a medium bowl.
  4. 4
    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 slowly until just combined. Spread in the prepared pan.
  5. 5
    Bake Cake: Top the batter with the mixed 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 for 20 minutes on a wire rack. Run a knife around the edges and remove sides. Serve warm.
Read it online: https://hormonereset.in/recipe/maple-sweet-potato-coffee-cake/