Sweet Potato Pecan Coffee Cake Recipes

PECAN SWEET POTATO COFFEE CAKE

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.

SWEET POTATO-PECAN COFFEE CAKE

Steps:

• 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.

SWEET POTATO LAYER CAKE WITH SPICED PECAN BUTTERCREAM

Steps:

• Make Spiced Pecans: Preheat the oven to 350 degrees F.
• Place the pecans in a single layer on a baking sheet and toast them for 10 minutes, until fragrant. Meanwhile, combine the brown sugar, cinnamon, and nutmeg in a medium bowl, using your fingers to mix everything thoroughly. Stir in the melted butter to make a paste. Add the toasted pecans to the mixture and stir to coat, then spread them evenly on the baking sheet and return to the oven for 8 minutes. Remove from the oven, drizzle over the rum, and bake for 8 more minutes, stirring once. Remove from the oven, cool completely and leave the oven on. When cool, chop the pecans into medium-fine pieces, some larger than others, and set aside.
• Meanwhile, pierce the sweet potatoes with a fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel, and mash the sweet potatoes with a potato masher or fork.
• Lower oven temperature to 325 degrees F. Spray 2 (8-inch) round cake pans with nonstick baking spray and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar together on medium speed until light and fluffy, 4 minutes. Add the canola oil; beat on medium until combined. Add the mashed sweet potatoes and mix until combined. Sift together cake flour, baking powder, salt, cinnamon, nutmeg, and ginger and then mix the dry ingredients into the sweet potato mixture. Mix in vanilla and rum. Fold in 1 1/4 cups of the chopped Spiced Pecans by hand. Evenly distribute cake batter into the prepared pans, and transfer to the oven. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely.
• Make the buttercream while the cake is baking: Beat the egg yolks in the clean bowl of an electric mixer fitted with the paddle attachment on medium-high until very thick, about 5 minutes. Combine the sugar with the syrup in a small saucepan, and set over medium-high heat, stirring constantly until the mixture comes to a full boil. Immediately scrape the mixture into a heatproof 1-cup glass measure. With the mixer on high speed, pour a few tablespoons of the sugar mixture into the yolks and beat for a few seconds. Repeat until all of the syrup has been added. Beat until the bowl has cooled to room temperature. On medium speed, add the butter, 2 tablespoons at a time, beating well after each addition. The frosting will begin to come together after all of the butter has been incorporated (it will look curdled first, but be patient and it will come together beautifully!). Scrape the bowl and beat in the vanilla and salt. Mix in 3/4 cup chopped Spiced Pecans.
• Cut each cooled cake layer in half horizontally, creating 4 layers. Set 1 layer, cut side up, on a cake round or cake plate and spread a thin layer of frosting on the surface. Stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining Spiced Pecans decoratively on top of cake. Chill for 1 hour or serve immediately if you can't wait!
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

SWEET POTATO COFFEE CAKE

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.

PECAN SWEET POTATO BAKE

Steps:

• In a large bowl, combine the first 7 ingredients; beat until light and fluffy. Transfer to a greased 11x7-in. baking dish. , For topping, combine the brown sugar and flour in a small bowl; cut in butter until crumbly. Fold in pecans. Sprinkle over sweet potato mixture. , Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.

PECAN SWEET POTATO CAKE

Steps:

• Cake: set an oven rack in the middle of the oven; preheat oven to 350°; butter three 8-inch round cake pans; line them with parchment or wax paper cut to fit; then butter the paper; dust all over with fine dry bread crumbs, invert the pans over paper and tap gently to shake out excess; set aside.
• Sift together the flour, baking powder, salt, ginger, and nutmeg; set aside.
• In a big bowl of an electric mixer, beat the sugar and oil just to mix.
• Add in egg yolks; beat to mix.
• On low speed, add the sifted dry ingredients in three additions alternating with the boiling water and vanilla in two additions; remove the bowl from the mixer and set aside.
• Note: to prepare the potatoes-peel them and then grate them on the fine grater of a food processor or with a hand-held grater set over a piece of foil; use the side of the grater that has small, round-not diamond-shaped-openings; measure 2 cups tightly packed.
• Stir the potatoes and then the pecans into the batter.
• In a small bowl of an electric mixer (with clean beaters), beat the whites until they hold a straight shape when the beaters are raised, but are not stiff or dry.
• Without being too thorough, fold about one-third of the whites into the batter, then fold in the remaining whites, handling as little as necessary until just incorporated.
• Divide the batter among the prepared pans and smooth the tops.
• Bake the three pans on the same oven rack for 30-35 minutes, until the cakes barely begin to come away from the sides of the pan (these layers might not spring back when pressed with a fingertip, even though they will be done).
• Cool in the pans for 2-3 minutes; then cover each pan with a rack, turn the pan and rack over, remove the pan and paper lining, cover with another rack, and turn over again, leaving the layers right side up to cool.
• When you are ready to ice the cake, place four 12x4 inch strips of parchment or wax paper in a square pattern around the sides of a large cake plate; place one layer on the plate.
• Stir the apricot preserves in a small saucepan over medium heat to melt.
• Then press through a strainer; with a teaspoon or pastry brush, spread the first cake layer with 1/3 of the preserves; reserve the remaining preserves.
• Icing: add the sugar, cream of tartar, and water in a 6-cup saucepan; with a wooden spoon stir over medium heat until the mixture begins to boil.
• Cover airtight and let boil 3 minutes (this keeps the steam in the pot and dissolves any sugar crystals that cling to the sides).
• Uncover and insert a candy thermometer; increase heat to high and let boil, without stirring, until the thermometer registers 242°.
• Shortly before the sugar syrup is done (or when the thermometer registers about 236°--soft ball stage), add the salt to the egg whites in the large bowl of an electric mixer and beat until the whites are stiff (if the sugar syrup is not ready, turn the beater to lowest speed and let it beat slowly until the syrup is ready; or you can let the whites stand, but no longer than necessary).
• When the syrup reaches 242°, turn the mixer to high speed and gradually add the syrup in a thin stream (it may be easiest if you pour the syrup into a pitcher and add it from the pitcher).
• Then continue to beat at high speed, scraping the bowl occasionally with a rubber spatula, for about 5 minutes or until the icing is quite thick and stiff (if necessary, beat some more; the icing may still be warm when it is used).
• Add the vanilla and almond extract a minute or two before the icing is stiff enough.
• Spread the first cake layer with icing about ½ inch thick.
• Place the second layer over it and spread with 1/3 of melted apricot preserves, and then cover it with a layer of icing about ½ inch thick.
• Cover with the third cake layer and the remaining preserves.
• Now, it is best to ice the sides first; use a long, narrow metal spatula to ice the sides, thinly at first, and then build it up until it is about ½ inch thick, or thicker.
• Smooth the sides; use the remaining icing on the top; spread it smooth.
• After the sides and the top are smooth and even, then, with the back of a teaspoon or with the spatula, form swirls and peaks evenly on the top of the cake.
• To coat the sides with the coconut, first spread out the coconut the length of a foil or wax paper next to the cake plate.
• Take a handful of the coconut in the palm of your hand and turn your hand to place the coconut on the sides of the cake, starting at the top and working your way down.
• When much of the coconut falls onto the plate, remove it with your fingers and replace it either on the cake or on the pile of coconut on the paper.
• Then, use a long, narrow metal spatula to pick up the coconut that has fallen to the plate and return it onto the sides of the cake.
• Finally, fold the paper strips around the bottom up against the cake, and the coconut that has fallen to the strip will stick to the base of the cake; last, sprinkle all the remaining coconut over the top.
• Remove the paper strips by pulling each one slowly and gently toward a narrow end.
• Since the cake is so high, use a long-bladed knife to cut it and dinner plates to serve it on.

SWEET POTATO CAKE

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.

SWEET POTATO-CARAMEL TWIST COFFEE CAKE

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.

POTATO COFFEE CAKE

Steps:

• In a small bowl, dissolve potato flakes in boiling water. Let stand until lukewarm, about 15 minutes.
• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Manual cycle; press Start. The mixing and first rise of the dough will be completed in the bread machine.
• When Dough/Manual cycle is finished, remove dough and briefly knead on a floured board. Divide dough into 3 round loaves and place in three lightly greased 8 inch pie pans. Cover and let raise until doubled in size, about 60 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine 3 tablespoons sugar with 1/2 teaspoon cinnamon. Brush risen loaves with melted butter and sprinkle with cinnamon sugar mixture.
• Bake in preheated oven for 20 minutes, or until golden brown.