• Sweet Potato Crumb Cake

    2 votes
    Sweet Potato Crumb Cake
    Prep: 15 min Cook: 105 min Servings: 16
    by Robyn Savoie
    381 recipes
    Sweet potato make a great substitute for pumpkin. You can use either in this recipe.


    • Crumb Topping:
    • 1/2 Cup Fiber One Cereal
    • 1/2 Cup Packed Light Brown Sugar
    • 1/4 Cup All Purpose Flour
    • 2 Tbsp. Butter, Melted
    • 1 Tsp. Orange Zest
    • Cake:
    • 1 Cup Fiber One Cereal
    • 2 Cups Cooked Sweet Potato, Mashed
    • 1 Cup Granulated Sugar
    • 1/2 Cup Vegetable Oil
    • 2 Large Eggs
    • 1 Tsp. Orange Zest
    • 1 3/4 Cups All Purpose Flour
    • 2 Tsp. Baking Powder
    • 1/2 Tsp. Salt
    • 1 Tsp. Pumpkin Pie Spice
    • Glaze:
    • 1 Cup Powdered Sugar
    • 1 Tbsp. Orange Juice


    1. Heat oven to 350°F. Spray angel food cake pan (tube pan) with cooking spray.
    2. To Make Crumb Topping: Crush cereal. Stir all ingredients until crumbly. Set aside.
    3. To Make Cake: Crush cereal. 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.
    4. 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.
    5. 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.
    6. To Make Glaze: Stir ingredients until thin enough to drizzle. Drizzle cake with glaze.
    7. Tip: The cook time includes baking 2 large sweet potatoes. I also like to crush the entire box of cereal and keep the unused in a airtight container.

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