Sweet Potato Coffee Cake With Pecan Topping |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
this recipe sounded very good to me... if it has sweet potatoes in it it must be a vegetable serving right??? Ingredients:
• 2/3 cup melted butter |
• 3/4 cup granulated sugar |
• 2 large eggs |
• 1 teaspoon vanilla |
• 1 cup sour cream |
• 3/4 cup cooked, mashed sweet potatoes |
• 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, firmly packed |
• 1/2 cup all-purpose flour |
• 3 tablespoons margarine |
• 2 teaspoons vanilla |
Directions:
1. Heat oven to 325°. Grease a 9 to 10-inch springform pan. In mixing bowl, combine butter, sugar, eggs, and vanilla; add sour cream and mashed sweet potatoes. In large mixing bowl, combine flour, baking powder, baking soda and salt. Stir first mixture into the flour mixture, stirring just until blended. Spread batter in prepared pan. Combine topping ingredients until crumbly and sprinkle over the batter. Bake coffee cake for about 1 hour to 1 hour and 10 minutes, or until a wooden toothpick inserted near center comes out clean. Let cool, loosen edges, and remove sides of pan.
|
|