Here it is! Courtesy of Jay Erickson and Sally Koppenberg of the Red Beet. Sally says, "That cake is such a keeper, we are still munching on leftover bits, still super-moist and yummy. Baked on Tuesday morning!"
Potato Coffee Cake
The Red Beet
Prepare ahead of time:
1 medium or 2 small potatoes. Those with good color are nice, such as Magic Molly, a deep purple, or a pink- or bright-yellow-fleshed potato.
Cook potatoes until soft but not falling apart. Place in a blender or food processor and add just enough cold water to make a medium puree (not too runny, not gluttonous). Set aside.
Beat together hardily with a whisk for approximately 4 minutes:
1 ¼ C organic sugar
1 large egg
1 t pure almond extract
2/3 C potato puree
Once beaten, add the following ingredients at the same time and blend with a wooden spoon. It is important not to overblend as you will lose the lift from whisking.
1 ¼ C organic unbleached flour
½ t baking powder – preferably organic
½ C melted, but not clarified, butter
The batter will be quite thick. Pour into a buttered and floured 8” round cake pan. Bake for 35 minutes at 350 degrees. Cool in pan before removing.
For variation, put a crumble topping of 1 T flour, 1 T brown sugar, 1 T butter, 1 t cinnamon on top of the cake before baking.