Sweet Potato Coffee Cake
Warm spices, moist cake and a delicious pecan streusel topping make this Sweet Potato Coffee Cake the ultimate Fall treat.
Ingredients
Sweet Potato Coffee Cake
- ½ cup unsalted butter softened
- ¾ cup light brown sugar lightly packed
- ⅓ cup granulated sugar
- 2 large eggs
- 2 cups sweet potatoes cooked & mashed
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoons salt
Pecan Streusel Topping
- ¼ cup unsalted butter cold & cubed
- 3 ounces all-purpose flour
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ⅓ cup chopped pecans
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon vanilla extract
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- 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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