Sweet Potato Coffee Cake Recipe

A slice of sweet potato coffee cake on a dark plate.

5 from 1 vote

This Sweet Potato Coffee Cake features a tender crumb made moist with mashed sweet potato and balanced with warm spices and a crisp cinnamon streusel topping. It’s a simple cake that feels special enough for brunch but easy enough for everyday mornings.

Prep Time15

Cook Time50

Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: cake, sweet potato, sweet potato coffee cake

Servings:

Calories: 424kcal

Author: Leigh Harris

Ingredients

Cinnamon Streusel

1/2 cup All-purpose flour
1/2 cup Dark brown sugar
4 tbsp Unsalted butter melted
1/2 tsp Ground cinnamon
1/8 tsp Ground nutmeg

Coffee Cake

2 cups All-purpose flour
2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Kosher salt
1 1/2 tsp Ground cinnamon
1/4 tsp Ground ginger
1/4 tsp Ground nutmeg
1/8 tsp Ground cloves
1/3 cup Unsalted butter melted
1/2 cup Granulated sugar
2 large Eggs room temperature
1 cup Mashed sweet potato
1 tsp Vanilla extract
1/2 cup Full-fat buttermilk room temperature (or whole milk)

Instructions

Make the Streusel

In a medium bowl, mix together the all-purpose flour, brown sugar, melted butter, cinnamon, and nutmeg until combined. Refrigerate until ready to use.
1/2 cup All-purpose flour, 1/2 cup Dark brown sugar, 4 tbsp Unsalted butter, 1/2 tsp Ground cinnamon, 1/8 tsp Ground nutmeg

Make the Cake

Preheat oven to 350°F. Grease an 8×8-inch baking pan or line it with parchment paper.
In another medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and kosher salt until well combined.
2 cups All-purpose flour, 2 tsp Baking powder, 1/2 tsp Baking soda, 1/2 tsp Kosher salt, 1 1/2 tsp Ground cinnamon, 1/4 tsp Ground ginger, 1/4 tsp Ground nutmeg, 1/8 tsp Ground cloves
In a large bowl, whisk the granulated sugar and melted butter until combined. Add the eggs one at a time, mixing well after each one. Whisk in the mashed sweet potato and vanilla extract. Add half the dry ingredients, stirring to combine. Gradually stir in the buttermilk, then add the remaining dry ingredients, mixing until well combined.
1/3 cup Unsalted butter, 1/2 cup Granulated sugar, 2 large Eggs, 1 cup Mashed sweet potato, 1 tsp Vanilla extract, 1/2 cup Full-fat buttermilk
Pour the batter into the prepared pan and spread it out evenly. Sprinkle the refrigerated streusel evenly over the top. Bake for 40-50 minutes until golden brown and a toothpick inserted into the center comes out clean. Remove to a wire rack to cool for at least 30 minutes before serving.

Notes

Use room temperature eggs, mashed sweet potato, and buttermilk. This helps the ingredients come together smoothly.

If the top browns too quickly, tent loosely with foil.

Nutrition