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Sweet Potato-Caramel Twist Coffee Cake

Sweet Potato-Caramel Twist Coffee Cake
  • Prep 25 min
  • Total 55 min
  • Ingredients 9
  • Servings 12

Ingredients

  • 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 canned vacuum-pack sweet potatoes
  • 1/3 cup milk
  • 2 tablespoons butter or margarine, softened
  • 3 tablespoons packed brown sugar

Directions

  • 1
    Heat oven to 400°F. In ungreased 9-inch square pan, melt 1/3 cup butter in oven. Stir in 1/2 cup brown sugar and the corn syrup. Sprinkle with pecans.
  • 2
    In medium bowl, mix Bisquick mix, sweet potatoes and milk until dough forms a ball. On surface dusted with Bisquick mix, lightly knead dough 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 12 (1-inch) strips. Twist ends of each strip in opposite directions. Arrange twists on pecans in pan.
  • 3
    Bake 25 to 30 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; carefully turn plate and pan over. Leave pan over coffee cake 1 minute. Serve warm.

Expert Tips

  • Serve this scrumptious coffee cake with fresh fruit and glasses of orange juice.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
125
Total Fat
14g
Saturated Fat
2g
Cholesterol
0mg
Sodium
470mg
Total Carbohydrate
37g
Dietary Fiber
1g
Protein
3g
% Daily Value*:
Iron
6%
6%
Exchanges:
1 Starch; 1 Fruit; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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