To limit salt in recipes, use unsalted butter. Remove butter from the fridge an hour before making the cake.
– 40 g unsalted butter, cold and cut into 1/2-inch cube– 77 g brown sugar– 50 g all-purpose flour– 50 g skinless almond flour– 1 g (1/2 teaspoon) ground cinnamon– pinch of salt– 50 g chopped pecan
Ingredient
Direction
To limit salt in recipes, use unsalted butter. Remove butter from the fridge an hour before making the cake.
1
Softened butter should be almost room temperature, supple, and shapeable without seeming oily. When pressed, it should feel slightly hard but leave your finger impression. However, streusel requires cold, chopped butter.
2
This cake needs sour cream in various ways. The wetness, acidity, and tanginess lend complexity to the batter, and the fat adds richness. Sour cream can replace full milk in cake recipes.
3
This recipe's star ingredient is pureed sweet potato: flavorful and sweet. Making it from scratch with 1 giant sweet potato is easy. It can be made a week ahead and refrigerated covered.
4
Autumn calls for sweet potatoes, pumpkin puree, cinnamon, nutmeg, and cloves. I love fall flavours for dessert and brunch, like this sweet potato coffee cake.
5
Sweet potato naturally sweetens coffee cake and complements fall spices. Simple to create, this cake has a spiced brown sugar filling and almond pecan streusel topping. You can eat this cake for breakfast or afternoon snack all season.
6
Cook sweet potatoes by roasting, boiling, or steaming. Since it's easy and adds flavour, I bake my potatoes slowly.