Total Time
1hr 30mins
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.

Ingredients Nutrition

Directions

  1. Heat oven to 325°.
  2. Grease a 9 to 10-inch springform pan .
  3. In mixing bowl, combine butter, sugar, eggs, and vanilla; add sour cream and mashed sweet potatoes.
  4. 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).
  5. Spread batter in prepared pan. Combine topping ingredients until crumbly and sprinkle over the batter.
  6. 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.