Cakes

Yam Streusel Cake

(Milk Free Cakes)
  • ½ Cup Margarine, Softened
  • 1 ½ Cups Sugar
  • 3 Eggs
  • 1 Teaspoon Vanilla
  • ¼ Teaspoon Maple Extract
  • 1 Cup Mashed Cooked Yams
  • ¼ Cup Sour Cream Substitute
  • 2 Tablespoons Fresh Orange Juice
  • ½ Teaspoon Grated Orange Rind
  • 2 Cups Flour
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Cinnamon
  • ¼ Teaspoon Salt
  • 1 Cup Golden Raisins
Streusel Topping:
  • ½ Cup Packed Dark Brown Sugar
  • 2 Tablespoons Margarine, Softened
  • 2 Tablespoons Flour
  • 1 Teaspoon Cinnamon
  • ½ Cup Walnuts, Chopped
Preheat Oven To 350 Degrees. Grease A Bundt Pan. In A Large Bowl, Cream Together Butter And Sugar. Beat In Eggs, One At A Time Until Fluffy.  Beat In Vanilla, Maple Extract, Yams, Sour Cream, Orange Juice And Rind Until Creamy And Smooth. In Separate Bow, Stir Together Flour, Baking Powder, Baking Soda, Cinnamon And Salt Until Combined. Gradually Blend This Into The Creamed Mixture Until Uniform Consistency. Stir In Raisin. Combine All Streusel Ingredients In A Small Bowl.   Spoon ½ Of Batter Into Prepared Bundt Pan, Smoothing Top To Make Even Layer. Sprinkle On Half Of Streusel Mixture. Repeat This Procedure, Ending With Final Layer Of Streusel. Bake Cake For 1 Hour And 10 Minutes Or Until Toothpick Inserted Comes Out Clean. Cool For About 30 Minutes Before Removing From Pan.
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