Sweet Potato Crumb Cake

By MaryGladys

Ingredients

• Crumb Topping
• 1/2 cup Fiber One cereal
• 1/2 cup brown sugar - (packed)
• 1/4 cup Gold Medal all-purpose flour
• 2 Tbs margarine, butter or spread, melted
• 1 tsp grated orange peel
• Cake
• 1 cup Fiber One cereal
• 1 can vacuum-packed sweet potatoes - (15 oz)
• 1 cup sugar
• 1/3 cup vegetable oil
• 2 eggs
• 1 tsp grated orange peel
• 1 3/4 cups Gold Medal all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• Glaze
• 1 cup powdered sugar
• 1 Tbs orange juice

Preparation

Step 1

Heat oven to 350 degrees. Spray angel food cake pan (tube pan), 10 by 4 inches, with cooking spray. To make crumb topping, crush cereal. Stir all ingredients until crumbly. Set aside.

Crush cereal. (Place cereal in plastic bag or between sheets of waxed paper; crush with rolling pin. Or crush in blender or food processor.) Beat cereal, sweet potatoes, sugar and oil in large bowl on medium speed until well mixed; let stand 10 minutes. Add eggs and orange peel; beat 30 seconds.

Stir together flour, baking powder, salt and pie spice; gradually beat into potato mixture on low speed just until blended. Spoon half of the batter into pan. Sprinkle with half of the crumb topping. Top with remaining batter and crumb topping.

Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and place top side up on wire rack. Cool completely.

To make glaze, stir ingredients until thin enough to drizzle. Drizzle cake with glaze. (Note: This recipe is not recommended for use in high altitude locations (over 3500 ft).