Sweet potato-caramel twist coffee cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Margarine or butter |
| ½ | cup | Packed brown sugar |
| ¼ | cup | Corn syrup |
| ½ | cup | Chopped pecans |
| 2½ | cup | All-purpose flour |
| ¼ | cup | Packed brown sugar |
| 2½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | cup | Shortening |
| ¾ | cup | Mashed cooked fresh or vacuum-pack canned |
| ; sweet potatoes | ||
| ½ | cup | Milk |
| 2 | tablespoons | Margarine or butter; softened |
| 3 | tablespoons | Packed brown sugar |
Directions
Heat oven to 400 degrees. Melt ⅓ cup margarine in ungreased square pan, 9x9x2 inches, in oven. Stir in ½ cup brown sugar and the corn syrup.
Sprinkle with pecans. Mix flour, ¼ cup brown sugar, baking powder and salt in a large bowl. Cut in shortening until crumbly. Mix sweet potatoes and milk; stir into flour mixture until dough leaves side of bowl and forms a ball. Turn dough onto lightly floured surface. Knead lightly 10 times.
Pat dough into 12-inch square. Spread 2 Tbls margarine over dough. Sprinkle 3 Tbls brown sugar over margarine. Fold dough into thirds; press edges together to seal. Cut crosswise into 1-inch strips. Twist ends of each strip in opposition directions. Arrange twists on pecans in pan. Bake 30 to 35 minutes or until golden brown. Immediately turn upside down onto heatproof serving plate; let pan remain over coffee cake 1 minute. Serve warm. Yield: 9 servings.
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