Spiced Sweet Potato Snacking Cake

🥘 Ingredients

• apple
  2 unit
• baking powder
  1 tsp
• black pepper
  ¼ tsp
• brown sugar
  2 tbsp
• butter
  5 tbsp
• cooking oil
  1 tbsp
• cornstarch
  1 tsp
• crème fraîche
  ¼ cup
• eggs
  2 unit
• flour
  1 c
• golden raisins
  ⅓ cup
• lemon
  1 unit
• maple syrup
  1 tbsp
• pecans
  ½ cup
• rolled oats
  ½ cup
• salt
  1 tsp
• sour cream
  ½ cup
• sugar
  ½ cup
• sweet
• sweet potato
  1½ lb
• warming spice blend
  2 tsp

🍳 Cookware

• 8-by-8-inch baking dish
• medium microwave-safe bowl
• large microwave-safe bowl
• medium bowl
• small bowl
• large pan
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 400 degrees. Wash and dry produce. Peel and dice sweet potato into 1-inch pieces. Zest and halve lemon . Halve, core, and dice apple into ½-inch pieces. Coat an 8-by-8-inch baking dish with cooking oil .

   sweet potato: 1½ lb, lemon: 1 unit, apple: 2 unit, cooking oil: 1 tbsp
2. 

   2

   In a medium microwave-safe bowl , combine sweet potato, 1 tsp water, and 1 tsp salt ; cover with plastic wrap. Microwave in 2-minute intervals until sweet potato is softened, ⏱️ 4 minutes total. If sweet potato is still firm, continue to cook in 1-minute intervals until soft. Add 2 TBSP butter and mash until slightly smooth. Transfer mashed sweet potato to refrigerator to cool, ⏱️ 5 minutes .

   sweet, salt: 1 tsp, sweet, sweet, butter: 5 tbsp, sweet
3. 

   3

   Meanwhile, place 4 TBSP butter and 2 tsp warming spice blend in a large microwave-safe bowl . Cover with plastic wrap and microwave in 30-second intervals until melted, ⏱️ 1 minute total. Stir to combine. Add cooled mashed sweet potato, sour cream , and ½ cup sugar to bowl; whisk until well combined. Whisk in eggs one at a time until smooth.

   butter, warming spice blend: 2 tsp, sweet, sour cream: ½ cup, sugar: ½ cup, eggs: 2 unit
4. 

   4

   In a second medium bowl , combine flour , rolled oats , pecans , half the baking powder , black pepper , and 1 tsp salt . Transfer flour mixture to bowl with sweet potato mixture; mix until just combined. Pour batter into prepared baking dish. Bake on top rack until cake is springy to the touch and a toothpick inserted into the center comes out clean, ⏱️ 25 minutes .

   flour: 1 c, rolled oats: ½ cup, pecans: ½ cup, baking powder: 1 tsp, black pepper: ¼ tsp, salt, sweet
5. 

   5

   While cake bakes, in a small bowl , combine golden raisins , ¼ cup water, and juice from the lemon . Cover with plastic wrap; microwave until raisins soften, ⏱️ 45 seconds . Set aside.

   golden raisins: ⅓ cup, lemon
6. 

   6

   Melt 1 TBSP butter in a large pan over medium heat. Add apple , cornstarch , brown sugar , and ¼ tsp salt ; cook, stirring, until fragrant, ⏱️ 30 seconds . Add softened raisins and their liquid; cook, stirring occasionally, until apple are tender and glossy, ⏱️ 3 minutes . Remove from heat. Stir in maple syrup and 1 TBSP butter until butter is melted and mixture is well combined.

   butter, apple, cornstarch: 1 tsp, brown sugar: 2 tbsp, salt, apple, maple syrup: 1 tbsp, butter
7. 

   7

   In a second small bowl , combine crème fraîche with as much lemon zest as you like. Once cake is done, let cool for ⏱️ 10 minutes . Cut cake into 12 pieces to serve. Divide cake between plates; top with apple compote and lemony crème fraîche. Refrigerate any remaining cake and toppings, covered, for up to 5 days.

   crème fraîche: ¼ cup, lemon