Prep 30 mins
Cook 1 hr
Moist, easy and unusual coffee cake with a chopped nut topping. Sweet potatoes add a delicate tint to the cake and a sweet creaminess. Not noticeably sweet potato flavored (unless you add additional chunks to it like I do!). From about.com's southern food recipe collection but modified to reduce fat and increase fiber.
- 2⁄3 cup nonfat yogurt (or applesauce, originally melted butter)
- 3⁄4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla (original called for 1 tsp)
- 1 cup nonfat sour cream
- 3⁄4 cup cooked mashed sweet potatoes (I increase this to 1 C and increase the flour by about 2 T. Also have stirred in 1/2 C small chunks )
- 1 cup all-purpose flour
- 1⁄2 cup quick-cooking oats
- 1⁄2 cup whole wheat flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup chopped pecans
- 1⁄2 cup light brown sugar, firmly packed
- 1⁄2 cup all-purpose flour (I add 1/4 C oats and decrease flour to 1/4 C)
- 1 tablespoon butter (original calls for 3 T)
- 2 teaspoons vanilla
- 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.