Sweet Potato-Pecan Coffeecake
Source of Recipe
The Sweet Potato Cookbook
List of Ingredients
1/2 cup plus 2 tablespoons margarine -- melted
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup sour cream
3/4 cup cooked, mashed sweet potatoes
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Topping
1 cup pecans -- chopped
1/2 cup light brown sugar
1/2 cup all-purpose flour
3 tablespoons margarine
2 teaspoons vanilla
Recipe
Heat oven to 325 degrees. Greas a 9 or 9 1/2-inch springform pan. In
mixing bowl, combine margarine, sugar, eggs, and vanilla; add sour
cream and sweet potatoes. In large mixing bowl, combine flour, baking
powder, baking soda and salt.. Stir sour cream mixture into flour mixture,
just until
blended. Spread in prepared pan. Sprinkle with topping. Bake 65 to 75
minutes, or until a wooden toothpick inserted near center comes out
clean. Let cool, loosen edges, and remove sides of pan.
Topping:
In a small bowl, combine topping ingredients.
Mix with fork until mixture resembles coarse crumbs.
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