Name: Sweet Potato S'mores Coffeecake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 12 servings
Ingredients: 1 ¼ cup (150 )all-purpose, unbleached flour; ¾ cup (90)whole wheat pastry flour; 1 ½ tsp. baking powder; ½ tsp. baking soda; 1 tbsp. ground cinnamon; ¼ tsp. salt; ½ cup light brown sugar; ¼ cup sugar/stevia mix or ½ cup granulated sugar; 1 cup mashed sweet potato; ½ cup egg substitute equivalent to 2 eggs; 1/3 cup vegetable oil; 1/3 cup 2% fat Greek yogurt; 1 tsp. vanilla extract; 1/2 cup marshmallows, melted; 2 tsp. boiling water; ¼ cup semi sweet chocolate chips; 1 tbsp. 2% fat milk

Overview

Cals/serving

Servings

218

Prep time

Cook time

Total time

10 mins

50 mins

1 hr

A Bundt Cake is always a nice idea! This one is super delicious with a touch of sweet potato, just perfect for fall entertaining. The delicious glaze on top makes all the differences and what I love for sure in this cake is that it’s perfect for tea parties or just for a nice cup of coffee with your loved ones.

It can be made in just a few moments if you have all the ingredients gathered together. It freezes well and it can be just simply warmed into a microwave for later enjoyment.

Cake Batter

1 ¼ cup (150 )all-purpose, unbleached flour
¾ cup (90)whole wheat pastry flour
1 ½ tsp. baking powder
½ tsp. baking soda
1 tbsp. ground cinnamon
¼ tsp. salt
½ cup light brown sugar
¼ cup sugar/stevia mix or ½ cup granulated sugar
1 cup mashed sweet potato
½ cup egg substitute equivalent to 2 eggs
1/3 cup vegetable oil
1/3 cup 2% fat Greek yogurt
1 tsp. vanilla extract

Glaze

1/2 cup marshmallows, melted
2 tsp. boiling water
¼ cup semi sweet chocolate chips
1 tbsp. 2% fat milk

Sweet Potato S'mores Coffeecake

Preheat oven to 350°.
Spray a 14 cup bundt pan or angel-food cake pan with baking spray. Be sure to spray the center.
For the batter: In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, mix together the sugar, stevia/sugar mix, mashed sweet potato, egg substitute, oil, Greek yogurt, and vanilla extract.
Slowly add the flour mixture and stir until just combined. Do not over mix!
Spoon batter into the pan and even out with a spatula.
Bake for about 50-60 minutes or until a toothpick inserted into the middle of the coffeecake comes out clean.
Place on a wire rack and cool for 15 minutes.
Remove coffee cake from pan and place on a wire rack to cool completely.
Place a piece of wax paper under the wire rack.
In a medium bowl, mix together marshmallow fluff and boiling water.
Heat chocolate and milk in the microwave in 10-second intervals until melted. Stir after each interval.
Drizzle chocolate over the coffee cake. Let dry. Then drizzle marshmallow over the cake.