Sweet Potato-Pecan Coffee Cake

"You will love this cake!"
 
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photo by Cupcake-Princess photo by Cupcake-Princess
photo by Cupcake-Princess
photo by Cupcake-Princess photo by Cupcake-Princess
Ready In:
1hr 25mins
Ingredients:
15
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  1. Cupcake-Princess
    Wow! What a yummy cake. I was looking for a recipe to use up some leftover sweet potato puree and this was a perfect way to use it up. I added 1 tsp. of cinnamon to the batter and a 1/2 tsp. of cinnamon to the topping and it had a great spice flavor. This would be so good to make during the fall. I loved how moist the cake was and I just loved the texture of the topping. Thanks for the great recipe!!!
     
  2. gwynn
    This was a very delicious sweet potato- pecan coffeecake. It was so moist it would melt in your mouth. Thanks for posting this recipe.
     
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