Sweet Potato-Pecan Coffee Cake - cooking recipe

Ingredients

10 tablespoons butter, melted (1/2 cup plus 2 tablespoons)
3/4 cup sugar
2 large eggs
2 teaspoons vanilla
1 cup sour cream
3/4 cup cooked mashed sweet potatoes (cooked without any added ingredients)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
TOPPING
1 cup pecans, chopped
1/2 cup light brown sugar
1/2 cup flour
3 tablespoons butter, softened
2 teaspoons vanilla

Preparation

Preheat oven to 325 degrees F.
Set oven rack to second-lowest position.
Grease a 9-inch springform pan.
In a mixing bowl, combine butter sugar, eggs and vanilla; add in sour cream and mashed sweet potatoes.
In a large mixing bowl, combine flour, baking powder, baking soda and salt.
With a wooden spoon, stir in sour cream/butter mixture into flour mixture, just until blended.
Spread in prepared pan; sprinkle with topping.
Bake 65-75 minutes, or until cake tests done.
Let cool.
Loosen edges; remove sides of pan.
To make topping: In a small bowl, combine all topping ingredients; mix with a fork until mixture resembles coarse crumbs.