Spiced Sweet Potato Snacking Cake
with Maple Apple Compote & Lemony Crème Fraîche
- Milk
- Eggs
- Tree Nuts
- Wheat
Sweet potato takes the place of carrots in this fluffy cake packed with warming spices, oats, and pecans. Enjoy it on its own for a quick and tasty breakfast, or serve it with sweet, buttery maple-raisin apple compote and a drizzle of lemony crème fraîche to create an inventive dessert for a crowd (can you say “leftovers for days?”). The best part? We called it “snack cake” so you can have a slice any time you like! This recipe is triple the typical servings, providing 6 servings and 12 servings for a 2 person and 4 person box respectively.
Ingredients
4.5 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Cornstarch
2 unit
Eggs
(Contains: Eggs)
1 ounce
Pecans
(Contains: Tree Nuts)
½ tablespoon
Baking Powder
6 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Lemon
1 unit
Sweet Potato
2 unit
Apple
4 tablespoon
Maple Syrup
3 tablespoon
Brown Sugar
1 ounce
Golden Raisins
½ cup
Flour
(Contains: Wheat)
1 tablespoon
Warming Spice Blend
1 cup
Rolled Oats
Not included in your delivery
10 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
8 tablespoon (tbsp)
Butter
(Contains: Milk)
8 tablespoon (tbsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• 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 apples into ½-inch pieces. • Coat an 8-by-8-inch baking dish (9-by-13-inch baking dish for 12 servings) with nonstick cooking spray.
• In a medium microwave-safe bowl, combine sweet potato, 1 tsp water, and 1 tsp salt (2 tsp water and 2 tsp salt for 12 servings); cover with plastic wrap. Microwave in 2-minute intervals until sweet potato is softened, 4-6 minutes total. TIP: If sweet potato is still firm, continue to cook in 1-minute intervals until soft. • Add 2 TBSP butter (4 TBSP for 12) and mash until slightly smooth (it’s OK if some lumps remain!). Transfer mashed sweet potato to refrigerator to cool, 5-7 minutes.
• Meanwhile, place 4 TBSP butter and 2 tsp Warming Spice Blend (8 TBSP butter and 4 tsp Warming Spice Blend for 12 servings) in a large microwave-safe bowl. (Be sure to measure the Warming Spice Blend—we sent more!) Cover with plastic wrap and microwave in 30-second intervals until melted, 1-2 minutes total. Stir to combine. • Add cooled mashed sweet potato, sour cream, and ½ cup white sugar (1 cup for 12) to bowl; whisk until well combined. • Whisk in eggs* one at a time until smooth.
• In a second medium bowl, combine flour, oats, pecans, half the baking powder, and 1 tsp salt (all the baking powder and 2 tsp salt for 12 servings). • 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, 25-30 minutes.
• While cake bakes, in a small bowl, combine raisins, ¼ cup water (1⁄3 cup for 12 servings), and juice from the lemon. • Cover with plastic wrap; microwave until raisins soften, 45-60 seconds. Set aside.
• Melt 1 TBSP butter (2 TBSP for 12 servings) in a large pan over medium heat. Add apples, cornstarch, brown sugar, and ¼ tsp salt (½ tsp for 12); cook, stirring, until fragrant, 30-60 seconds. • Add softened raisins and their liquid; cook, stirring occasionally, until apples are tender and glossy, 3-5 minutes. • Remove from heat. Stir in maple syrup and 1 TBSP butter (2 TBSP for 12) until butter is melted and mixture is well combined.
• 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 (you’ll have 24 pieces for 12 servings). • Divide cake between plates; top with apple compote and lemony crème fraîche. Refrigerate any remaining cake and toppings, covered, for up to 5 days.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the apple compote, but some found the cake bland or too salty; consider adjusting spices and salt to taste.
- Ease of prep: Preparation was time-consuming for many, with multiple steps and bowls; some found it more complex than expected.
- Suggestions: Consider processing oats for smoother texture, reducing salt, and clarifying when to add the butter-spice mixture to the batter.
- Leftovers: The cake tended to dry out the next day; enjoy it fresh or store carefully to maintain moisture.
- Texture: Some found the cake dense or dry; adding more sweet potato or moisture might improve consistency.
Reviews from our home cooks
Really yummy! I really enjoyed it. My only complaint was that it wasn't very clear on the recipe card when to add the butter & spice mixture into the batter and I never did. I ended up adding it to the apple compote and the cake was still tasty. I would just make it a little more clearer on when that part gets added into the batter.
I bake a LOT...this is way more labor intensive than it should be BUT I very much enjoyed the wholesome toothiness of the cake and the flavors are nice. I mixed up my creme fraiche with my sour cream due to sameness in packaging and my carelessness...but recovered nicely. I will make this recipe my own by using my leftover sweet potatoes and Greek yogurt instead of creme fraiche...and way less butter holy cow this could be coconut oil in a few spots, except for compote
Very complementary dish as the cake isn't too sweet and the apples and creme fraiche play well together. Also relatively simple.
The cook times weren't correct. My cake cooked in 12 minutes and your instructions are for 20 to 30 minutes. The Cook times were incorrect for the sweet potatoes too. They became dehydrated and chewy in the microwave. They only needed two minutes, not six!! I had to spend an extra 20 minutes trying to shred them myself, and almost went to the store to get a new potato.
INCREDIBLE!!!! One of the best cakes I've had. I did 6 servings in a 8.5x8.5. topping was so good. Crem fresh was such a surprise, turned out to be my favorite part.
I made this cake and it was so good. It took time. It took me about an hour but it was worth it. I wouldn't want to do it all the time.
This is the best thing I've ever eaten and I want to make it a million more times
This was absolutely delicious! My youngest child said that this should ALwAYs be on the list!
A lot of work to make, but delish. My daughter loved this!
The recipe calls for too much salt. The cake was saltier than it was sweet. According to the recipe, this cake should have a total of 2 teaspoons of salt between potato mixture and dry ingredients. 2 teaspoons for an 8x8 cake seemed heavy handed, but I trusted the recipe and did it anyway. In the future, I would only add HALF the salt
