SWEET POTATO-CARAMEL TWIST COFFEE CAKE
Three different sweets create the yummy goodness in these twists: brown sugar, corn syrup and sweet potatoes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 19 g, TransFat 1 g
SWEET POTATO CAKE
Provided by Food Network
Categories dessert
Time 3h
Yield 12 to 16 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F. Adjust the position of the rack to the center of the oven. Grease and flour 2 (9-inch) pans or 3 (8-inch) pans. Set aside.
- In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes, pineapple, raisins, and walnuts and blend on low speed until thoroughly mixed.
- Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
- For icing: In the bowl of an electric mixer, beat cream cheese and butter on medium speed until smooth. Add vanilla and beat until incorporated. Gradually add sugar and beat on low speed until smooth.
- Icing the cake: Place 1 cake layer, top-side down, on a cake platter. Using a metal spatula, spread a layer of cream cheese frosting evenly over the top of the cake. Take the next layer and place it on top, rounded-side up. Frost the top and sides of the cake with the remaining frosting. The cake should be refrigerated for about 1 hour to make sure the layers are set. Sprinkle chopped walnuts on top of cake, if desired.
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 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.
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 BUNDT CAKE
Old Fashioned Sweet Potato Bundt Cake is delicious and comforting. Features real mashed sweet potatoes and a cinnamon sugar glaze.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees Fahrenheit. Grease a 12 cup bundt pan with shortening, then dust with flour. Or you can use Baker's Joy spray.
- In a large mixing bowl, mash sweet potatoes in 2 tablespoons of liquid.
- Add sugar, milk, oil, and eggs to mashed sweet potatoes and mix well.
- Add flour, baking soda, salt, nutmeg, cinnamon and allspice, and baking powder. Mix well.
- Pour evenly into the prepared bundt pan. Bake for about 1 hour. The exact time will depend on the type of pan you have. Test the cake with a toothpick or an internal thermometer. The cake should be about 200º Fahrenheit.
- Cool for 15 minutes in the pan. Turn out onto a wire rack to cool completely.
- To make the icing, combine the powdered sugar and cinnamon in a small bowl. Add 3 tablespoons of heavy cream. Mix until it is smooth. Add more heavy cream, one tablespoon at a time, until the glaze is thin enough to spread or drizzle.
- Drizzle the cinnamon icing on the bundt cake. Sprinkle with walnuts if you'd like.
- Store in an airtight container at room temperature.
Nutrition Facts : Calories 431 kcal, Carbohydrate 71 g, Protein 6 g, Fat 14 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 63 mg, Sodium 504 mg, Fiber 1 g, Sugar 42 g, ServingSize 1 serving
SWEET POTATO COFFEE CAKE
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.
Provided by Papagayita
Categories Breads
Time 1h30m
Yield 10 cups, 12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 299.9, Fat 9.1, SaturatedFat 1.7, Cholesterol 35.7, Sodium 234.6, Carbohydrate 48.8, Fiber 2.7, Sugar 25.8, Protein 6.7
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- Make Streusel Topping: Mix pecans (if using), ½ cup all-purpose flour, oats, melted butter, 2 tablespoons maple syrup, cinnamon and salt in a small bow until crumbly.
- Make Cake Batter: Whisk white whole-wheat flour, ½ cup all purpose flour, baking powder, 1 teaspoon cinnamon, baking soda, salt and nutmeg in a medium bowl.
- Beat sweet potato, 1 cup maple syrup, eggs, melted butter, oil and vanilla in a mixing bowl on medium speed until creamy and smooth. Add dry mixture to the maple mixture and gently blend on slow until just combined. Spread in the prepared pan.
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- Preheat oven to 350F with rack on lower middle position. Grease a 13×9 baking pan and set aside.
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- Preheat oven to 350°F. Line a 9x13” pan with foil or parchment paper and spray with nonstick cooking spray.
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- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff peaks form. Transfer the egg whites to a small bowl and chill until ready to use.
- Clean your stand mixer bowl and switch to the paddle attachment. Beat the granulated sugar and oil on medium-high speed until combined. Add the egg yolks 1 at a time, combining well after each addition and scraping down the sides of the bowl as needed. Add the mashed sweet potatoes, hot water, and vanilla and beat for another 3-4 minutes.
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- In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt and sugar together to combine. Create a well in the center for the wet ingredients.
- Crack egg and measure out remaining wet ingredients into the well. Stir slowly, incorporating more and more dry ingredients into the wet until just stirred. Scoop onto prepared baking sheets using a 1 1/2 tablespoon scoop. Wet your fingers and create indents in each cookie, as if you were creating thumbprint cookies. Set aside.
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- In a small bowl combine the sugars, flour, oats, pecans, and cinnamon. Using a pastry cutter, cut in the butter until the mixture resembles peas sized crumbs. set aside.
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