Sweet Potato Coffee Cake W Caramel Glaze Recipe 455

SWEET POTATO-CARAMEL TWIST COFFEE CAKE

Steps:

• Heat oven to 400°F. Melt 1/3 cup butter in ungreased square pan, 9x9x2 inches, in oven. Stir in 1/2 cup brown sugar and the corn syrup. Sprinkle with pecans.
• Mix Bisquick mix, sweet potatoes and milk until dough forms a ball. Turn dough onto surface dusted with Bisquick mix. Knead lightly 10 times. Roll or pat into 12-inch square. Spread 2 tablespoons butter over dough. Sprinkle 3 tablespoons brown sugar over butter. Fold dough into thirds; press edges together to seal. Cut crosswise into twelve 1-inch strips. Twist ends of each strip in opposite directions. Arrange twists on pecans in pan.
• Bake 25 to 30 minutes or until golden brown. Immediately turn upside down onto heatproof serving plate; leave pan over coffee cake 1 minute. Serve warm.

SWEET POTATO COFFEE CAKE

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.

SWEET POTATO COFFEE CAKE W/ CARAMEL GLAZE RECIPE - (4.5/5)

Steps:

• 1. Stir together first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes. 2. Stir together 4 1/2 cups bread flour, salt, and baking soda. 3. Beat yeast mixture and 1/2 cup bread flour at medium speed with a heavy-duty electric stand mixer until well blended. Gradually add sweet potato, next 5 ingredients, and flour mixture, beating until well blended. 4. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 4 to 5 minutes), gradually adding remaining 1/2 cup bread flour. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (85º), free from drafts, 1 to 1 1/2 hours or until doubled in bulk. 5. Stir together 2/3 cup granulated sugar and next 2 ingredients. Punch dough down; turn out onto a well-floured surface. Divide dough in half. Roll 1 portion into a 16- x 12-inch rectangle. Brush with half of 1/4 cup melted butter. Sprinkle with half of sugar mixture. Cut dough lengthwise into 6 (2-inch-wide) strips using a pizza cutter or knife. 6. Loosely coil 1 strip, and place in center of a lightly greased 10-inch round pan. Loosely coil remaining dough strips, 1 at a time, around center strip, attaching each to the end of the previous strip to make a single large spiral. (Sugared sides of dough strips should face center of spiral.) Repeat with remaining dough half, butter, and sugar mixture. 7. Cover and let rise in a warm place (85º), free from drafts, 30 minutes or until doubled in bulk. 8. Preheat oven to 350º. Bake 30 minutes or until lightly browned and done. Cool in pans on a wire rack 10 minutes. Remove from pans to serving plates. Prepare Caramel Glaze, and brush over swirls.

SWEET POTATO COFFEE CAKE

Steps:

• 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 (if using additional sweet potato chunks add now).
• 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 (I baked at 350 for 45 minutes and it was perfect). Let cool, loosen edges, and remove sides of pan.

SWEET POTATO POUND CAKE WITH CARAMEL SAUCE

Steps:

• MAKING THE POUND CAKE.
• Preheat the oven to 350 degrees F.
• Cream sugar and butter until well mixed.
• Add eggs one at a time.
• Combine flour, baking soda,salt, and baking powder.
• Mix well and add to the creamed mixture alternately with the buttermilk. Add sweet potatoes and extracts.
• Making the Caramel Sauce.
• Grease and flour a 10" Bundt pan.
• Sprinkle toasted peacans over bottom of pan.
• Pour batter into pan; Bake for 1 hour and 15 minutes, or until tester comes out clean.
• Cool 10 minutes in pan on wire rack.
• Remove from pan.
• CARAMEL SAUCE.
• Make the caramel sauce just prior to serving the cake.
• Combine brown sugar and butter in a saucepan. Bring to a boil. Boil for 2 minutes without stirring.
• Remove trom the heat and add milk. Stir well.
• Add confectioners sugar as needed to thicken - takes more sometimes than others - Consistency is up to you.
• Place caramel sauce in gravy bowl and pour over Sweet Potato Pound cake slices.