PECAN SWEET POTATO COFFEE CAKE
This coffee cake is wonderfully spiced and moist with the delicious flavors of sweet potato. The pecan streusel topping is so good!
Provided by Nora from Savory Nothings
Categories Dessert
Time 1h5m
Number Of Ingredients 17
Steps:
- Prep: Preheat oven to 350°F. Line a 7x11 inch baking pan with baking parchment.
- Beat wet ingredients: In a large bowl, beat the butter and both sugars with an electric mixer until creamy, about 5 minutes. Add the eggs and continue beating until light in color and foamy. Stir in the maple syrup and sweet potato purée.
- Make batter: Sift the remaining cake ingredients into the bowl and stir everything into a dense batter. Pour the batter into the prepared baking dish.
- Streusel: To make the streusel topping crumble all topping ingredients together in a small bowl until crumbs form. Scatter evenly over the batter.
- Bake: Bake the cake for 40-45 minutes, or until a toothpick inserted comes out just clean. Cool in the pan on a wire rack for 30 minutes, then serve warm.
Nutrition Facts : Calories 339 kcal, ServingSize 1 slice, Carbohydrate 50 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 58 mg, Sodium 177 mg, Fiber 2 g, Sugar 27 g
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 CASSEROLE WITH PECANS
You can't have a holiday dinner without a sweet potato souffle! And this is a wonderful version. I got this from my mother-in-law, who got the recipe from a neighbor.
Provided by Mienna
Categories Side Dish Casseroles Sweet Potato Casserole Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Cover sweet potatoes with water in a large pot; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a large bowl.
- Mash potatoes with white sugar, milk, eggs, salt, vanilla extract, and cinnamon. Spread mixture in prepared baking dish.
- Mix brown sugar, pecans, and flour in another bowl. Pour margarine over pecan mixture; toss until mixture resembles coarse crumbs. Sprinkle over potato mixture.
- Bake in preheated oven until pecan topping is hard, about 1 hour.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 64.2 g, Cholesterol 47.7 mg, Fat 18.9 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 2.7 g, Sodium 303.6 mg, Sugar 44.5 g
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
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.
PECAN SWEET POTATO BAKE
The luscious sweet potato pecan recipe was handed down through my husband's family, and it's become a tradition for me to serve it during the holidays. Everyone loves it! -Nanci Keatley, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients; beat until light and fluffy. Transfer to a greased 11x7-in. baking dish. , For topping, combine the brown sugar and flour in a small bowl; cut in butter until crumbly. Fold in pecans. Sprinkle over sweet potato mixture. , Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.
Nutrition Facts :
PECAN SWEET POTATO CAKE
Make and share this Pecan Sweet Potato Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 3h5m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Cake: set an oven rack in the middle of the oven; preheat oven to 350°; butter three 8-inch round cake pans; line them with parchment or wax paper cut to fit; then butter the paper; dust all over with fine dry bread crumbs, invert the pans over paper and tap gently to shake out excess; set aside.
- Sift together the flour, baking powder, salt, ginger, and nutmeg; set aside.
- In a big bowl of an electric mixer, beat the sugar and oil just to mix.
- Add in egg yolks; beat to mix.
- On low speed, add the sifted dry ingredients in three additions alternating with the boiling water and vanilla in two additions; remove the bowl from the mixer and set aside.
- Note: to prepare the potatoes-peel them and then grate them on the fine grater of a food processor or with a hand-held grater set over a piece of foil; use the side of the grater that has small, round-not diamond-shaped-openings; measure 2 cups tightly packed.
- Stir the potatoes and then the pecans into the batter.
- In a small bowl of an electric mixer (with clean beaters), beat the whites until they hold a straight shape when the beaters are raised, but are not stiff or dry.
- Without being too thorough, fold about one-third of the whites into the batter, then fold in the remaining whites, handling as little as necessary until just incorporated.
- Divide the batter among the prepared pans and smooth the tops.
- Bake the three pans on the same oven rack for 30-35 minutes, until the cakes barely begin to come away from the sides of the pan (these layers might not spring back when pressed with a fingertip, even though they will be done).
- Cool in the pans for 2-3 minutes; then cover each pan with a rack, turn the pan and rack over, remove the pan and paper lining, cover with another rack, and turn over again, leaving the layers right side up to cool.
- When you are ready to ice the cake, place four 12x4 inch strips of parchment or wax paper in a square pattern around the sides of a large cake plate; place one layer on the plate.
- Stir the apricot preserves in a small saucepan over medium heat to melt.
- Then press through a strainer; with a teaspoon or pastry brush, spread the first cake layer with 1/3 of the preserves; reserve the remaining preserves.
- Icing: add the sugar, cream of tartar, and water in a 6-cup saucepan; with a wooden spoon stir over medium heat until the mixture begins to boil.
- Cover airtight and let boil 3 minutes (this keeps the steam in the pot and dissolves any sugar crystals that cling to the sides).
- Uncover and insert a candy thermometer; increase heat to high and let boil, without stirring, until the thermometer registers 242°.
- Shortly before the sugar syrup is done (or when the thermometer registers about 236°--soft ball stage), add the salt to the egg whites in the large bowl of an electric mixer and beat until the whites are stiff (if the sugar syrup is not ready, turn the beater to lowest speed and let it beat slowly until the syrup is ready; or you can let the whites stand, but no longer than necessary).
- When the syrup reaches 242°, turn the mixer to high speed and gradually add the syrup in a thin stream (it may be easiest if you pour the syrup into a pitcher and add it from the pitcher).
- Then continue to beat at high speed, scraping the bowl occasionally with a rubber spatula, for about 5 minutes or until the icing is quite thick and stiff (if necessary, beat some more; the icing may still be warm when it is used).
- Add the vanilla and almond extract a minute or two before the icing is stiff enough.
- Spread the first cake layer with icing about ½ inch thick.
- Place the second layer over it and spread with 1/3 of melted apricot preserves, and then cover it with a layer of icing about ½ inch thick.
- Cover with the third cake layer and the remaining preserves.
- Now, it is best to ice the sides first; use a long, narrow metal spatula to ice the sides, thinly at first, and then build it up until it is about ½ inch thick, or thicker.
- Smooth the sides; use the remaining icing on the top; spread it smooth.
- After the sides and the top are smooth and even, then, with the back of a teaspoon or with the spatula, form swirls and peaks evenly on the top of the cake.
- To coat the sides with the coconut, first spread out the coconut the length of a foil or wax paper next to the cake plate.
- Take a handful of the coconut in the palm of your hand and turn your hand to place the coconut on the sides of the cake, starting at the top and working your way down.
- When much of the coconut falls onto the plate, remove it with your fingers and replace it either on the cake or on the pile of coconut on the paper.
- Then, use a long, narrow metal spatula to pick up the coconut that has fallen to the plate and return it onto the sides of the cake.
- Finally, fold the paper strips around the bottom up against the cake, and the coconut that has fallen to the strip will stick to the base of the cake; last, sprinkle all the remaining coconut over the top.
- Remove the paper strips by pulling each one slowly and gently toward a narrow end.
- Since the cake is so high, use a long-bladed knife to cut it and dinner plates to serve it on.
Nutrition Facts : Calories 830.4, Fat 46.8, SaturatedFat 11.5, Cholesterol 70.5, Sodium 280.2, Carbohydrate 99.1, Fiber 3.7, Sugar 72.4, Protein 8.3
SWEET POTATO-PECAN COFFEE CAKE
This is so moist it almost melts in your mouth!
Provided by Kristin Miller @Kk723
Categories Cakes
Number Of Ingredients 18
Steps:
- Heat oven to 325. Set oven rack to second lowest position. Grease a 9-in. spring form pan.
- In a mixing bowl combine butter, sugar, eggs and vanilla. Add mashed sweet potatoes and sour cream.
- In a large bowl, combine flour, baking powder, baking soda and salt (opt).
- With a wooden spoon, stir in sweet potato/butter mixture into flour. Stirring until just combined.
- Spread into pan. Mix together topping ingredients with a fork and sprinkle over top of cake.
- Bake 65-70 mins, or until tested and done. Cool and loosen edges of cake and remove sides from pan.
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