Sweet Potato Pecan Coffee Cake
Servings 12
INGREDIENTS:
3/4 cup butter, softened
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 chopped pecans
1/2 cup light brown sugar, packed
1/2 cup all-purpose flour
3 tablespoons soft butter
2 teaspoons vanilla
INSTRUCTIONS:—————————–
Preheat oven to 325 degrees F.
Set oven rack to second-lowest position.
Grease a 9-inch springform pan.
In a mixing bow beat 3/4 cup butter with the sugar, eggs and vanilla; mix in sour cream and mashed sweet potatoes puree until well combined.
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.
Cool to room temperature.
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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