These sweet potatoes were well received when I served them at Thanksgiving. The perfect quantity of sweetness is provided by the brown sugar.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 50 mins |
| Servings: | 20 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 2 ½ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- ¾ cup butter, softened
- 1 ¼ cups white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups sour cream
- ¼ cup butter, softened
- ½ cup all-purpose flour
- ¼ cup white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking dish. Combine 2 1/2 cups of flour, baking powder, and baking soda in a bowl.
- Beat the 3/4 cup of butter and 1 1/4 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick. Pour the batter into prepared pan.
- Mix 1/4 cup of butter, 1/2 cup of flour, 1/4 cup of sugar, and cinnamon in a small bowl until it resembles a coarse crumble. Sprinkle over the cake batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 193 mg |
| Sugars | 15 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
No substitutes. Looks just like the picture. Looking at the other reviews I believe it is very important to make sure you blend in the sour cream evenly. I used the mixer on low speed to blend everything together. Perfect
There is a discrepancy between the ingredients list and the instructions with the butter(1/4c vs 3/4c) and white sugar(1/4c vs 1 1/4). I followed the instructions and got a flop. I also doubled the topping because it didn’t cover the cake. However, even though it flopped it tasted great. Just wasn’t nice and fluffy. Will try it again following the ingredient measurments in place in the instructions.
I think next time I will add more sugar.
This was melt in your mouth good
Followed the recipe exactly. Cooked an additional 12 mins and still raw in places. When cut into first slice all I could smell was uncooked cake batter although it looked much more cooked; embarrassing really as I was meeting potential in-laws for the first time. Not impressed sorry.
This coffee cake was very Good! Very Tasty i did make muffins out of this Recipe an they baked up beautifuly! I did make a graham streusal topping yummy!!
A delicious coffee cake. I followed the recipe and it was spot on. I like this recipe better than the one I used to use and my friends seem to, too!
Very good!
On the sweet side and just O.K. The topping, especially, didn’t do much for us.
This is SO good! I’m going to bring this to Mother’s Day Brunch! I used light sour cream and Blue Bonnet Light instead of regular sour cream & butter, and I added 1/4 C brown sugar to the topping. After it came out of the oven, I added a light dusting of confectioner’s sugar to the top. YUM!
Had to cook approx. 20 min. longer for cake to be cooked in middle, so it took the moisture out of the cake. This cake does not really stand out in anyway, sort of blah.
great recipe! although i added sliced peaches on top of the batter and used a different streusel topping, this cake is by far the best coffee cake recipe. will use it from now on!
very moist and good. exactly what i wanted! i think next time i might make it in two loaf pans instead, as the outer edges were a little more “done” than i would have chosen. i started out baking it for only 25 minutes as i didn’t want it over baked, but then ended up baking it an additonal 10 minutes to get the middle done. other than that, i wouldn’t change anything, it’s moist and delicious.