Sweet Potato Coffee Cake (Edit recipe)

For the Streusel Topping

1. In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, add the cubed butter, brown sugar, all-purpose flour, almond flour, cinnamon, and salt. Mix at medium speed for about 2 minutes or until crumbly. The pieces should be pea-sized. Add the chopped pecans and mix for 10 seconds or until just combined.

For the Filling

1. In a small bowl, whisk together the brown sugar, spices, and salt. Set aside.

For the Cake

1. Preheat oven to 350°F/177°C. Grease and flour a 9×9-inch baking pan and line with parchment paper so that it hangs over the edges and set aside.
2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
3. In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together softened butter and sugar on medium-high speed until light and fluffy. Scrape down the sides of the bowl as needed. Beat in the eggs, one at a time, until combined. Scrape down the sides of the bowl and beat in the vanilla until mixed well. With the mixer on low speed and in three parts, alternately add the dry ingredients and the sour cream to the batter, beginning and ending with the dry ingredients. Add the sweet potatoes and beat until just combined.
4. Pour half of the batter into the prepared baking pan and spread evenly. Sprinkle the filling evenly over the batter. Cover with the remaining batter and sprinkle with the streusel topping. Bake in preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
5. Allow the cake to cool completely in the baking pan before removing and serving.