Sweet Potato Coffee Cake (Edit recipe)

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Sweet Potato Coffee Cake is the perfect fall treat. It's made with a delicious layer of fall spiced brown sugar and topped with a nutty streusel topping. This breakfast cake is moist and has a tender texture.

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PREP TIME

20 minutes

COOK TIME

40 minutes

INGREDIENTS

Serves: 6

Ingredients

For the Streusel Topping

40 gram Unsalted Butter, cold and cut into 1/2-inch cubes
77 gram Brown Sugar
50 gram All Purpose Flour
50 gram Almond Flour
1 gram Ground Cinnamon, (1/2 tsp)
pinch Salt
50 gram Pecans, chopped

For the Filling

110 gram Brown Sugar
4 gram Ground Cinnamon, (2 tsp)
1 gram ground Nutmeg, (1/2 tsp)
pinch ground Cloves
pinch Salt

For the Cake

220 gram All Purpose Flour
6.6 gram Baking Powder
2.2 gram Baking Soda
3 gram Ground Cinnamon, (1 1/2 tsp)
1 gram ground Nutmeg, (1/2 tsp)
0.5 gram ground Cloves, (1/4 tsp)
2.4 gram Salt, (1/2 tsp)
113 gram Unsalted Butter, at room temperature
154 gram Brown Sugar
105 gram Eggs, at room temperature (2 large)
6 gram Pure Vanilla Extract, (1 1/2 tsp)
170 gram Sour Cream, at room temperature
170 gram Sweet Potato Purée

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Streusel Topping

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

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

For the Cake

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.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
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.
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.
Allow the cake to cool completely in the baking pan before removing and serving.

Notes

Make-Ahead: This streusel topping can be made in advance and kept in an airtight container in the refrigerator for up to 3 days. // Freezing: This cake may be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving. // Spices: You can substitute all the spices in the cake portion of the recipe with 4.5 g (2 1/4 teaspoons) of pumpkin pie spice.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	529
Fat:	29 g
Carbohydrates:	62 g
Protein:	13 g
Cholesterol:	76 g
Sodium:	595 mg
Fiber:	2 g
Sugars:	38 g
Sugar Alcohol:	0 g
Calculated per serving.