Potato Streusel Cake Recipes

Steps:

• Boil potatoes in enough water to cover.
• Drain, saving potato water.
• Msh potatoes and beat well.
• Measure potato water and add enough more to make 1 1/2 pints.
• Combine with remaining ingredients, including potatoes, using enough flour to make a rather stiff batter.
• Cover and let rise in a warm place until morning.
• Knead, adding as much flour as is necessary to make a stiff dough.
• Let rise again until doubled.
• Spread on well-greased pans and let rise again until light (about 1 1/4 hours).
• Brush melted butter on top.
• Mix all the streusel ingredients together until very crumby.
• Sprinkle cakes with streusel.
• Bake at 400F until golden (about 20 minutes).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and set aside.
• Combine flour, sugar, brown sugar, baking soda, and 1/2 teaspoon salt in the bowl of an electric mixer. Stir until well blended. Cut in butter with a pastry knife or fork until the mixture resembles coarse meal. Set aside 1/2 cup of the mixture.
• Whisk buttermilk, egg, and vanilla extract until the egg is well incorporated. Add buttermilk mixture to the mixer bowl and mix on medium speed, 4 to 5 minutes. Scrape down the sides of the bowl, if necessary. Pour batter into the prepared pan.
• Stir together reserved flour mixture, mini chocolate chips, English toffee bits, pecans, and remaining salt in a small bowl until well mixed. Sprinkle toffee streusel evenly over the cake batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan on a rack, about 10 minutes. Serve warm or at room temperature, directly from the baking pan.

Steps:

• Heat sweet potatoes to boiling and drain (can be done in microwave). Mash with butter.
• Add sugar,salt, eggs, milk, and vanilla and mix well. Pour into ungreased 9-inch square glass baking pan.
• Mix brown sugar, butter, flour, and.
• cinnamon with fingertips until mixture is crumbly. Stir in nuts.
• Spread on top of sweet potato mixture and bake at 350°F for 40 minutes.

Steps:

• In a large bow, combine the first eight ingredients. Spoon into a greased 3-cup baking dish. Combine the topping ingredients; sprinkle over potato mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer inserted in the center reads 160°.

Steps:

• Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening or cooking spray. In large bowl, mix 2 cups cereal and the orange juice; let stand about 2 minutes or until cereal is soft.
• Stir oil, egg and bananas into cereal mixture. Stir in remaining cake ingredients. Spread in pan.
• Bake 35 to 40 minutes or until top springs back when touched lightly in center. Meanwhile, place 1/2 cup cereal in resealable food-storage plastic bag or between sheets of waxed paper; coarsely crush with rolling pin. In small bowl, mix crushed cereal and remaining topping ingredients until crumbly.
• When cake is done, set oven control to broil. Sprinkle topping evenly over warm cake. Broil with top about 5 inches from heat for 1 to 2 minutes or until bubbly (watch carefully to avoid burning).

Steps:

• Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt into a bowl; set aside. Butter a 10-inch Bundt pan (or other tube pan with 3-quart capacity); set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla; stir until combined. Add the reserved flour mixture and sour cream, and stir just until well combined. Spoon half the batter into the bottom of the prepared pan. Make a well in the batter, and crumble 2/3 of the streusel mixture into the well. Top with remaining batter, smoothing top. Sprinkle remaining streusel evenly over the top. Bake until golden brown and a cake tester comes out clean, about 1 hour.
• In a medium bowl, whisk together the confectioners' sugar and milk until well combined; set aside, covered with plastic wrap, until ready to use. Cool cake until just warm before drizzling with icing.

Steps:

• For Streusel:
• Position rack in center of oven and preheat to 350°F. Coat 9x9-inch pan with 2-inch-high sides generously with margarine. Mix 1/4 cup margarine, sugar and spices in medium bowl. Gradually add matzo meal and mix until crumbly. Spread half of streusel on baking sheet and bake until golden and crisp, about 10 minutes. Cool and break into bits.
• For Cake:
• Combine first 4 ingredients in small bowl. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 1 cup sugar and beat until stiff but not dry.
• Using same beaters, beat egg yolks and remaining 1/3 cup sugar in another bowl until mixture is thick and slowly dissolving ribbon forms when beaters are lifted. At low speed, beat in nondairy creamer, then margarine, lemon peel and lemon juice. Add dry ingredients and stir until well blended. Fold in egg whites in 2 additions.
• Pour half of batter into prepared pan. Sprinkle baked streusel over. Sprinkle with half of raisins. Spread remaining cake batter over. Sprinkle with unbaked streusel and remaining raisins. Bake until tester inserted into center of cake comes out dry, about 40 minutes. Cool cake in pan on rack. Cover with foil and let stand 1 hour to soften topping. (Can be prepared 2 days ahead. Keep covered and store at room temperature.) Cut into squares and serve.