Sweet Potato Delight
Submitted by Ruth Hoehn
3 Cups sweet potatoes (about 4 good sized ones)
1/2 Cup sugar (less can be used)
1/2 Cup butter
2 Eggs, beaten
1 Tsp vanilla
1/3 Cup milk
1/3 Cup melted butter
1 Cup light brown sugar
1/2 Cup flour
1 Cup chopped pecans
Boil and mash potatoes. Mix in sugar, butter, eggs, vanilla and milk. Place in a greased 13x9 inch baking dish.
For topping: Melt butter and mix in remaining ingredients. Sprinkle over potato mixture. Bake about 25 minutes at 350o F. Serves 10-12
Sour Cream Coffee Cake
From the 2nd Avenue Deli - NYC
2 Cups sifted flour 2 Cups sugar
1 1/2 Tsp baking powder 1 Tsp. vanilla extract
1/4 Tsp salt 2 Eggs, at room temperature
2 Cups coarsely chopped pecans 1 Cup Sour cream, at room temperature
1 Tbsp cinnamon use (Tofutti sour cream for a pareve version)
1/4 Cup brown sugar Shortening for greasing pan
8 Oz (2 sticks) butter, softened to
room temperature (use margarine
for a pareve version)
Preheat oven to 350o F. In a large bowl, combine flour, baking powder, and salt. Set aside.
In another bowl, combine pecans, cinnamon, and brown sugar. Set aside.
Place butter and sugar in a 3rd bowl, and with an electric mixer, cream until light and fluffy. Using a rubber spatula, fold in vanilla and eggs, blending thoroughly. Alternately, stir the sour cream and the flour mixture, a bit at a time, into the other ingredients.
Put half the nut mixture in the bottom of a greased Bundt pan, pour batter over it, and sprinkle remaining nut mixture over the top.
Bake for 50 minutes or until a toothpick inserted in the center comes out dry. Let the cake cool for 20 minutes before turning it onto a rack or plate.