Our very own Sweet Kathleen is in Country Living Magazine - November issue

SWEET POTATO POUND CAKE

Photo by Kana Okada for Country Living

Country Living Magazine featured my Sweet Potato Pound Cake recipe in their November issue. How exciting that was for me. The recipe is from my cookbook and they did it in two (9x5) loaf pans. In my book I chose a 10-inch tube pan and included a Cranberry Topping. Whatever pans you decide to use, I think you will find this cake to be very moist and tender. It is perfect for the holiday season. If you would like additional information on my cookbook or would like to place an order, just click on the Sweet Kathleen's Cookbook above. I hope you enjoy it.

Cake3 c. all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 c. (2 sticks) butter, softened
1 1/2 c. granulated sugar
½ c. packed light brown sugar
1 tsp. vanilla extract
2 c. cooked and mashed sweet potatoes, cooled or
1 (40 oz.) canned sweet potatoes, mashed and well
drained
4 lg. eggs, room temperature
¾ c. chopped pecans
Cranberry Topping
1 c. granulated sugar
½ c. water
1 tsp. grated orange peel
½ tsp. ground cloves
1 (12 oz.) package fresh cranberries

Preheat oven to 325ºF. Spray a 10-inch tube pan with nonstick baking spray containing flour. Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Sift again. Set aside.
In large mixing bowl, cream the butter, sugars and vanilla extract on medium speed until very light and fluffy. Add the sweet potatoes and blend well. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and blend in the flour mixture in thirds. Mix just enough to blend the batter after each addition.
Spoon the batter into the prepared pan and spread evenly. Sprinkle pecans over the top of the batter. Bake for 70-80 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 1 hour. Remove from the pan and place the cake on a wire rack and allow to cool completely. Serve with the cranberry topping. Serves 16.
Prepare topping: In medium saucepan combine all ingredients. Cook over medium heat until mixture comes to a boil. Cook, stirring occasionally, until berries pop. When berries begin to pop remove from the heat and cool to room temperature. Cover and refrigerate until ready to use. Reheat sauce before serving with the pound cake.

*Note: If you make this recipe using two 9x5 loaf pans, decrease the baking time to 60-75 minutes.

Another great Recipe from Sweet Kathleen!

PEACHY PECAN COFFEE CAKE

With the peach season here, this is a great coffee cake to make. When not in season you may use sliced, canned peaches. If using fresh peaches, be sure they are firm, but ripe. This recipe is from my Sweet Kathleen's Cookbook and I hope you will enjoy it. Please be sure to stop back soon as my next post will be for a wonderful giveaway that I know you will not want to miss. I am headed for a delicious peach right now. I love them!

Topping/Filling2 c. chopped pecans
1/3 c. packed light brown sugar
3 T. granulated sugar
1 tsp. ground cinnamon

Cake2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
½ c. (1 stick) butter, softened
1 c. granulated sugar
1 tsp. vanilla extract
2 lg. eggs, room temperature
1 c. sour cream
2 c. sliced peeled fresh peaches or 1 (28 oz.) can sliced peaches, drained


Preheat oven to 325ºF. Grease a 10-inch springform pan. Set aside.
Topping/Filling: In a small bowl, combine all topping ingredients. Set aside.
Cake: Sift together the flour, baking powder, baking soda and salt.
In large mixing bowl, cream the butter, sugar, and vanilla extract on medium speed until light and fluffy. Add the eggs one at a time beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Spoon half the batter into the prepared pan. Sprinkle with 1 cup of the pecan mixture. Top with the remaining batter and ½ cup of the pecan mixture. Bake for 30 minutes. Carefully remove the cake from the oven and place on a wire rack. Arrange the peach slices over the cake. Sprinkle with the remaining pecan mixture. Return to oven and bake another 20-30 minutes or until a toothpick inserted in the center of the cake
comes out clean. Cool in the pan on a wire rack for 15 minutes. Carefully run a knife around edge of the pan to loosen. Remove sides of the pan. Serves 12.