Sweet Potato-Pecan Coffee Cake Recipe
Overview:
Indulge in the delightful fusion of sweet potatoes and crunchy pecans with this irresistible Sweet Potato-Pecan Coffee Cake recipe. Perfect for breakfast, brunch, or a comforting dessert, this moist and flavorful cake is sure to become a favorite. With a prep time of just 20 minutes and a total time of 1 hour and 25 minutes, it’s a hassle-free treat that will impress your friends and family.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 10 tbsp | Butter, softened |
| 3/4 cup | Granulated sugar |
| 2 | Eggs |
| 2 tsp | Vanilla extract |
| 1 cup | Sour cream |
| 3/4 cup | Mashed sweet potatoes |
| 2 cups | All-purpose flour |
| 1 tsp | Baking powder |
| 1/2 tsp | Baking soda |
| 1/4 tsp | Salt |
| 1 cup | Chopped pecans |
| 1/2 cup | Light brown sugar |
| 1/2 cup | All-purpose flour |
| 3 tbsp | Butter, chilled and cubed |
| 2 tsp | Vanilla extract |
Instructions:
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Preheat Oven: Preheat your oven to 325 degrees Fahrenheit (163 degrees Celsius).
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Prepare Pan: Grease a 9-inch springform pan to prevent sticking.
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Mix Wet Ingredients: In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and mashed sweet potatoes until well combined.
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Combine Dry Ingredients: In a separate large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined.
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Blend Batter: Gradually add the sour cream mixture to the flour mixture, stirring with a wooden spoon until just combined. Be careful not to overmix.
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Spread Batter: Transfer the batter into the prepared springform pan, spreading it evenly.
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Prepare Topping: In a small bowl, combine chopped pecans, light brown sugar, all-purpose flour, chilled and cubed butter, and vanilla extract. Use a fork to mix until the mixture resembles coarse crumbs.
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Add Topping: Sprinkle the topping evenly over the cake batter in the pan.
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Bake: Place the pan on the second-lowest rack in the preheated oven and bake for 65 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Cool: Allow the cake to cool in the pan for a few minutes.
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Remove from Pan: Carefully loosen the edges of the cake with a knife, then remove the sides of the springform pan.
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Serve: Slice the Sweet Potato-Pecan Coffee Cake and serve warm or at room temperature. Enjoy!
Nutritional Information (Per Serving):
- Calories: 423.9
- Total Fat: 24.1g
- Saturated Fat: 11.3g
- Cholesterol: 76.8mg
- Sodium: 251.3mg
- Total Carbohydrates: 47.3g
- Dietary Fiber: 2.1g
- Sugars: 23.2g
- Protein: 5.6g
Whether you’re treating yourself to a cozy morning at home or hosting a brunch with friends, this Sweet Potato-Pecan Coffee Cake is a delightful addition to any occasion. With its moist texture, rich flavors, and crunchy pecan topping, it’s sure to become a beloved favorite in your recipe collection. Enjoy the warm aroma and delicious taste of this homemade coffee cake, and savor every bite! 🍰☕🍠
