Yam Streusel Coffee Cake

I always keep frozen cooked and mashed yams in my freezer for all kinds of different recipes...Here's a 5 star cake recipe you are sure to like...really moist!

• Ready In: 1 hr 35 mins
• Serves: 12-16
• Yields: 1 tube OR Bundt cake

Ingredients

• 1⁄2 cup butter, softened
• 1 1⁄2 cups sugar
• 3  eggs
• 1  teaspoon vanilla
• 1⁄4 teaspoon  maple extract
• 1  cup  mashed cooked  yams or 1  cup sweet potato
• 1⁄4 cup sour cream
• 2  tablespoons  fresh orange juice
• 2  cups flour
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 1  teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1  cup golden raisin

• STREUSEL MIXTURE

• 1⁄2 cup  packed dark brown sugar
• 2  tablespoons butter
• 2  tablespoons flour
• 1  teaspoon cinnamon
• 1⁄2 cup walnuts

Directions

1. Set oven to 350 degrees.
2. Butter a tube OR Bundt pan.
3. In a large bowl, cream together butter and sugar, until fluffy.
4. Beat in eggs, one at a time, until well mixed.
5. Beat in vanilla, maple extract, yams, sour cream, orange juice until creamy and smooth.
6. In a separate bowl, stir together flour, baking powder, baking soda, cinnamon and salt.
7. Gradually blend the flour mixture into the creamed mixture; beat until blended.
8. Stir in raisins.
9. In another bowl, combine all streusel ingredients.
10. Pour half of the cake batter into prepared baking pan, smoothing the top to make an even layer.
11. Sprinkle half of the streusel on top of cake batter.
12. Then remaining cake batter over the streusel mixture.
13. Top with the remaining streusel mixture.
14. Bake for 1 hour and 15 minutes, or until cake test done.
15. Cool for 30 minutes before removing the cake from the pan.
16. Serve slightly warm, or at room temperature.