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Jamaican Sweet Potato Coffeecake Recipe

Jamaican Sweet Potato Coffeecake Recipe
A Jamaican sweet potato coffee cake. 
2/3 cup melted butter 
3/4 cup granulated sugar 
2 large eggs 
1 teaspoon vanilla 
1 cup sour cream 
3/4 cup cooked, mashed Jamaican sweet potatoes 
2 cups all-purpose flour
cup Jamaican ground coffee 
1 teaspoon baking powder 
teaspoon baking soda 
teaspoon salt 
cup light brown sugar, firmly packed 
cup all-purpose flour 
3 tablespoons margarine 
2 teaspoons vanilla
Heat oven to 325 and grease a 9 to 10-inch springform pan. In mixing bowl, combine butter, sugar, eggs, and vanilla; add sour cream and mashed Jamaican sweet potatoes.
In large mixing bowl, combine flour, baking powder, baking soda and salt. Stir first mixture into the flour mixture, stirring just until blended. Spread batter in prepared pan.
Combine topping ingredients until crumbly and sprinkle over the batter.
Bake Jamaican coffee cake for about 1 hour to 1 hour and 10 minutes, or until a wooden toothpick inserted near center comes out clean.
Let cool, loosen edges, and remove sides of pan

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