Sweet Potato-Pecan Coffee Cake
"You will love this cake!"
photo by Cupcake-Princess
- Ready In:
- 1hr 25mins
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 10 tablespoons butter, melted (1/2 cup plus 2 tablespoons)
- 3⁄4 cup sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup sour cream
- 3⁄4 cup cooked mashed sweet potatoes (cooked without any added ingredients)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
-
TOPPING
- 1 cup pecans, chopped
- 1⁄2 cup light brown sugar
- 1⁄2 cup flour
- 3 tablespoons butter, softened
- 2 teaspoons vanilla
directions
- 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.
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Reviews
-
Wow! What a yummy cake. I was looking for a recipe to use up some leftover sweet potato puree and this was a perfect way to use it up. I added 1 tsp. of cinnamon to the batter and a 1/2 tsp. of cinnamon to the topping and it had a great spice flavor. This would be so good to make during the fall. I loved how moist the cake was and I just loved the texture of the topping. Thanks for the great recipe!!! -
This was a very delicious sweet potato- pecan coffeecake. It was so moist it would melt in your mouth. Thanks for posting this recipe.
