Sweet Potato Coffee Cake
This Sweet Potato Coffee Cake is one of my favorite Fall desserts. Warm spices, moist cake and a delicious pecan streusel topping make this sweet potato coffee cake the perfect Fall treat. What's not to love about the combination of coffee cake, sweet potatoes and pecans?
Every year when it is nearing the end of August, I start itching to get into the kitchen and bake all things "Fall" inspired. Pumpkin, sweet potato, cinnamon, pecans and apples are just a few of my favorite Fall inspired ingredients to bake with. This Sweet Potato Coffee Cake is the perfect recipe to start out Fall baking with. The rich flavor of sweet potato really shines in this coffee cake and adds just the right amount of moisture. You are going to love how much sweet potato flavor comes through in this dessert.
This delicious coffee cake it absolutely wonderful served slightly warm with a cup of tea. Serve it at your next brunch gathering or as dessert at a dinner party for a delicious treat everyone will be talking love.
The full recipe and directions are in the recipe card below.
Combine wet ingredients- Cream together the butter and both sugars. Add in the eggs, sweet potatoes and vanilla extract.
Combine dry ingredients- Whisk together the dry ingredients for the coffee cake.
Combine the wet and dry ingredients- Add the dry ingredients to the wet ingredients and stir to fully combine. Spread in even layer in the bottom of an 8x8 glass baking dish.
Make Streusel Topping- Combine the dry ingredients for the streusel topping. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the pecans. Sprinkle over the coffee cake batter.
Bake- Bake in a 350°F oven for 45-50 minutes or until done. Enjoy!
Absolutely! This coffee cake is thick!! I love baking it in an 8x8 to get a nice thick coffee cake, but it will work just fine in a 9x13 if you are wanting a thinner coffee cake.
Overnight Oats are high in fiber and protein, which is really good way to start the morning. They also provide a wide range of vitamins and minerals, making them a great heart healthy breakfast or snack option.
While this Sweet Potato Coffee cake makes a delicious dessert, it can certainly be served for breakfast along with your favorite cup of tea or coffee. One of the things I love about coffee cakes are that they are typically not as sweet as regular cakes. Making them a great breakfast or brunch treat.
You can leave this coffee cake at room temperature for up to 4 days. If refrigerated it will last about 7 days.
Warm spices, moist cake and a delicious pecan streusel topping make this Sweet Potato Coffee Cake the ultimate Fall treat.
- 1/2 Cup unsalted butter (softened)
- 3/4 Cup light brown sugar (lightly packed)
- 1/3 Cup granulated sugar
- 2 Large eggs
- 2 cup sweet potatoes (cooked & mashed)
- 2 tsp vanilla extract
- 2 cup all-purpose flour
- 2 tsp baking powder
- 1 Tablespoon ground cinnamon
- 1/2 Teaspoon ground allspice
- 1/2 Teaspoon ground nutmeg
- 1/2 Teaspoon ground cloves
- 1/2 Teaspoon ground ginger
- 1/2 Teaspoon salt
- 1/4 Cup unsalted butter (cold & cubed)
- 3 oz all-purpose flour
- 1/4 Cup light brown sugar
- 1/4 Cup granulated sugar
- 1/3 Cup chopped pecans
- 1/2 Teaspoon ground cinnamon
- 1/4 Teaspoon ground nutmeg
- 1/4 Teaspoon vanilla extract
Preheat an oven to 350°F and lightly grease an 8x8 glass baking dish.
In the bowl of an electric mixer cream together the softened butter and both sugars until light and fluffy. Add in the eggs and mix until fully combined. Scraping down the sides of the bowl as needed.
Now add in the mashed and cooled sweet potatoes and vanilla extract. Mix well to combine.
In a medium bowl whisk together the flour, baking powder, salt and spices.
Add the dry ingredients to the sweet potato mixture, stirring just until fully combined. Spread in an even layer on the bottom of the prepared baking dish.
In a small bowl combine the flour, butter, both sugars, vanilla extract and spices. Using a fork or your fingers cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the pecans. Now sprinkle the streusel over the top of the cake batter.
Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Enjoy!
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