Sweet Potato Coffee Cake

Sweet Potato Cake:

1. Preheat the oven to 350°F. Spray a 9-inch round springform pan with nonstick baking spray and line with parchment paper.
2. In a large bowl, beat the shortening and granulated sugar with a mixer on high for 3 minutes.
3. Mix in the eggs, sweet potato, sour cream, Grandma’s® Original Molasses, and Spice Islands® Pure Vanilla Extract until well combined.
4. In a separate bowl, whisk together flour, Clabber Girl® Baking Powder, baking soda, salt, and cinnamon. Add to the wet mixture and mix until just combined.

Cream Cheese Layer:

1. Prepare the cream cheese layer by mixing cream cheese and powdered sugar in a small bowl until smooth.

Streusel Topping:

1. In a medium bowl, combine flour, cinnamon, brown sugar, and pecans. Add the shortening and mix with a fork until crumbly.
2. Spread half the cake batter into the prepared pan. Evenly spread the cream cheese mixture on top. Sprinkle with half the streusel. Add the remaining batter, then top with the rest of the streusel.
3. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan.

Glaze:

1. In a small bowl, mix powdered sugar, molasses, and milk until smooth.
2. Drizzle over the cooled cake before serving.