SWEET POTATO CAKE
Sweet potatoes are not only tasty and versatile, they're good for you as well. Family and friends never mind eating a nutritious vegetable when it's part of this easy-to-prepare dessert, I like to serve this as a snack cake or breakfast coffee cake.-Kathy Theriot, St. Martinville, Louisiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the sugar, potatoes, shortening, water and egg. Combine dry ingredients; add to potato mixture and mix well. Stir in raisins and pecans. Pour into a greased 8-cup fluted tube pan. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 337 calories, Fat 10g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 384mg sodium, Carbohydrate 59g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
SWEET POTATO-PECAN COFFEE CAKE
Make and share this Sweet Potato-Pecan Coffee Cake recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F.
- Set oven rack to second-lowest position.
- Grease a 9-inch springform pan.
- In a mixing bowl, combine butter sugar, eggs and vanilla; add in sour cream and mashed sweet potatoes.
- In a large mixing bowl, combine flour, baking powder, baking soda and salt.
- With a wooden spoon, stir in sour cream/butter mixture into flour mixture, just until blended.
- Spread in prepared pan; sprinkle with topping.
- Bake 65-75 minutes, or until cake tests done.
- Let cool.
- Loosen edges; remove sides of pan.
- To make topping: In a small bowl, combine all topping ingredients; mix with a fork until mixture resembles coarse crumbs.
SWEET POTATO COFFEE CAKE
I found a recipe for an acorn squash streusel cake and had very little of the ingredients on hand, so I used it as a base recipe--but changed it so much that it became an original. It is rich and flavorful, so a small piece is enough. It has a heavy texture that is nice. Let cool or eat warm with a cup of coffee.
Provided by mandk6
Categories Desserts Cakes Coffee Cake Recipes
Time 45m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch square baking dish with cooking spray.
- Whisk white wheat flour, baking soda, 1 teaspoon cinnamon, and salt together in a bowl. Beat 1/2 cup brown sugar, honey, and 1/4 cup butter together in another bowl with an electric mixer until creamy; beat in egg. Add sweet potato and vanilla extract to butter mixture and beat until smooth.
- Stir flour mixture into sweet potato mixture until batter is evenly moistened and smooth. Pour batter into prepared baking dish.
- Mix all-purpose flour, 1/3 cup brown sugar, rolled oats, 1/4 cup butter, and 1 teaspoon cinnamon together in a bowl until combined. Sprinkle oats mixture over batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 34.7 g, Cholesterol 26.9 mg, Fat 6.5 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 3.8 g, Sodium 290.8 mg, Sugar 16.4 g
PECAN SOUR CREAM COFFEE CAKE
For me, the best part about coffee cake is the crispy, crunchy, buttery crumbs. So here I significantly upped the amounts used. Bake times will vary according to pan size and composition.
Provided by Chef John
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch by 10-inch baking dish.
- Mix pecans, 1/3 cup white sugar, brown sugar, cinnamon, salt, and melted butter thoroughly in a mixing bowl until all components are coated with butter, 3 to 4 minutes.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
- In another bowl, mix together butter and 1 cup sugar with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla and sour cream; whisk together. Add flour mixture to wet ingredients; whisk until flour disappears (do not over mix).
- Spread one half of the batter evenly into the bottom of the prepared baking dish. Scatter one half of the crumb mixture evenly over the top of the batter. Top with the rest of the batter and spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Very gently press crumbs into batter. Bake in preheated oven until a bamboo skewer comes out clean, 30 to 35 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 634.4 calories, Carbohydrate 69.3 g, Cholesterol 101.1 mg, Fat 38.1 g, Fiber 2.9 g, Protein 7.6 g, SaturatedFat 15.5 g, Sodium 473.7 mg, Sugar 43.4 g
SWEET POTATO-PECAN COFFEE CAKE
This is so moist it almost melts in your mouth!
Provided by Kristin Miller
Categories Cakes
Number Of Ingredients 18
Steps:
- 1. Heat oven to 325. Set oven rack to second lowest position. Grease a 9-in. spring form pan.
- 2. In a mixing bowl combine butter, sugar, eggs and vanilla. Add mashed sweet potatoes and sour cream.
- 3. In a large bowl, combine flour, baking powder, baking soda and salt (opt).
- 4. With a wooden spoon, stir in sweet potato/butter mixture into flour. Stirring until just combined.
- 5. Spread into pan. Mix together topping ingredients with a fork and sprinkle over top of cake.
- 6. Bake 65-70 mins, or until tested and done. Cool and loosen edges of cake and remove sides from pan.
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