-=> Ben Collver wrote to Dave Drum <=-

 DD> Got my parole this afternoon. Gonna feel good sleeing in my own bed.
 DD> Heck, even going back to work next week is something I look forward to.

 BC> Hooray!  Welcome home!  What do you do for work?

Work at AutoZone - 18 years and going for 20 at which time I'll be 83
and ready to kick back.  Bv)=

 DD> IIRC that bread recipe is a multiple loaf dandy that my mental taster
 DD> says, "Let's do this, Daddy".

 BC> It turned out a lot like a coffee cake.

Nothing wrong with that.

 BC> Decreased sugar to less than half as much.

I probably would have used Splenda either 100% or just volume for volume
for the missing sugar.

 BC> Increased the sweet potato by a cup so i could fully use 2 cans of
 BC> sweet potato puree.

 BC> Because of the extra liquid from the sweet potatoes, i omitted the milk
 BC> and added powdered milk to the flour mix.  I also added a little extra
 BC> vegetable oil.

 BC> Because i was out of raisins, i minced a couple of frost-sweetened,
 BC> home-grown apples and folded them into the batter along with chopped,
 BC> home-grown walnuts.

Might have considered Craisins ... one of my favourite substitutes for
raisins.

 BC> I guess i took the scenic route, but the results are good.  :-)

So long as you were happy with it is the important part.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sour-Cream Coffee Cake
 Categories: Snacks, Desserts, Cakes, Dairy
      Yield: 12 servings
 
MMMMM----------------------------CAKE---------------------------------
    1/2 c  (113 g) unsalted butter;
           - room temp
  1 1/4 c  (260 g) sugar
      2 lg Eggs
  1 1/2 c  (188 g) flour
  1 1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
  1 1/4 c  (300 g) sour cream
      1 ts Vanilla

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  (104 g) sugar
      2 ts All-purpose flour
      1 tb Cinnamon
    1/3 c  (70 g) chopped pecans or
           - walnuts
 
  Set oven @ 350§F/175§C.
  
  Generously butter a 9" by 13" baking pan. Cream butter
  and sugar together until light and fluffy. Add eggs one
  at a time, beating well after each addition.
  
  In a separate bowl, sift flour with baking powder,
  baking soda and salt. With the mixer on low speed, add
  the flour mixture to the butter mixture alternately with
  sour cream and vanilla until just combined. Do not
  overmix. Pour batter into prepared baking pan.
  
  MAKE THE TOPPING: Combine sugar, cinnamon, flour and
  nuts in a small bowl and mix well.
  
  Sprinkle the topping evenly over the cake and bake 30 to
  35 minutes, or until a cake tester comes out clean.
  Cool, cut into pieces and serve.
  
  By: Robert Farrar Capon
  
  Yield: About 12 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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