Sweet Potato Caramel Twist Coffee Cake Recipes

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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



Sweet Potato Coffee Cake image

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

cooking spray
2 cups soft white wheat flour
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ cup brown sugar
¼ cup honey
¼ cup butter, softened
1 egg
1 cup cooked mashed sweet potatoes
½ teaspoon vanilla
⅓ cup all-purpose flour
⅓ cup brown sugar
⅓ cup rolled oats
¼ cup butter, softened
1 teaspoon cinnamon

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



Sweet Potato-Caramel Twist Coffee Cake image

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

1/3 cup butter or margarine
1/2 cup packed brown sugar
1/4 cup corn syrup
1/2 cup chopped pecans
2 1/2 cups Original Bisquick™ mix
2/3 cup mashed vacuum-pack sweet potatoes
1/3 cup milk
2 tablespoons butter or margarine, softened
3 tablespoons packed brown sugar

SWEET POTATO-PECAN COFFEE CAKE

Make and share this Sweet Potato-Pecan Coffee Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Breads

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 15



Sweet Potato-Pecan Coffee Cake image

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.

10 tablespoons butter, melted (1/2 cup plus 2 tablespoons)
3/4 cup sugar
2 large eggs
2 teaspoons vanilla
1 cup sour cream
3/4 cup cooked mashed sweet potatoes (cooked without any added ingredients)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup pecans, chopped
1/2 cup light brown sugar
1/2 cup flour
3 tablespoons butter, softened
2 teaspoons vanilla

CARAMEL TWIST COFFEE CAKE

This is another of Bisquick's great recipes. Sweet potatoes, corn syrup and brown sugar. Very yummy! Note: I used Maple Syrup instead of the corn syrup.

Provided by Pat Duran

Categories     Other Breakfast

Time 55m

Number Of Ingredients 9



Caramel Twist Coffee Cake image

Steps:

  • 1. Heat oven to 400^. Melt 1/3 cup butter in ungreased square pan, 9x9-inch, in oven. Stir in sugar and corn syrup. Sprinkle with pecans.
  • 2. Mix Bisquick, sweet potatoes and milk until dough forms a ball. Turn dough onto surface dusted with Bisquick. Knead lightly 10 times. Roll or pat into 12-inch square. Spread butter over dough. Sprinkle with brown sugar over butter. Fold dough into thirds; press edges together to seal. Cut crosswise into 12 one-inch strips. Twist ends of each strip in opposite directions. Place twists on pecans in pan.
  • 3. Bake 25-30 minutes or until golden brown. Immediately turn upside down onto heatproof serving plate; leave pan over coffee cake 1 minute. Serve warm. Great cool too.

1/3 c butter or margarine
1/2 c brown sugar, firmly packed
1/4 c corn syrup or maple syrup
1/2 c chopped pecans
2 1/2 c bisquick mix
2/3 c sweet potatoes, whole canned,drained and mashed
1/3 c milk -i used evaporated pet milk
2 Tbsp butter or margarine, softened
3 Tbsp brown sugar, firmly packed

PULL-APART CARAMEL COFFEE CAKE

The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. -Jaime Keeling, Keizer, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 4



Pull-Apart Caramel Coffee Cake image

Steps:

  • Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.

Nutrition Facts : Calories 204 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 457mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon

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