If you are looking to brighten up your morning routine or impress your friends at brunch, the Pecan Sweet Potato Coffee Cake Recipe is an absolute must-try. This cake masterfully combines the natural sweetness and velvety texture of mashed sweet potatoes with the warm, nutty crunch of pecans, creating a cozy yet sophisticated flavor profile. With the inviting aroma of pumpkin spice and cinnamon, this coffee cake feels like a comforting hug in dessert form. Whether you’re an experienced baker or just dabbling, this recipe is straightforward, rewarding, and guarantees smiles at the table.
Ingredients You’ll Need
This Pecan Sweet Potato Coffee Cake Recipe calls for a handful of accessible ingredients, each playing a crucial role in crafting its tender crumb, rich flavor, and irresistible streusel topping. From the butter that adds moistness and depth, to the spices that infuse every bite with warmth, every component brings something special to this cake.
- Butter (1/2 cup softened): The base for moist, rich cake and a key to tender crumb.
- Light brown sugar (1/4 cup): Adds subtle molasses notes and moisture.
- Granulated sugar (1/2 cup): Provides balanced sweetness and helps with browning.
- Large eggs (2): Bind ingredients together and contribute to a fluffy texture.
- Maple syrup (1/4 cup): Brings natural sweetness with a hint of caramel complexity.
- Mashed sweet potatoes (2 cups): The star ingredient adding moisture, flavor, and a lovely orange tint.
- All-purpose flour (2 cups): The structure provider that holds everything together.
- Baking powder (2 teaspoons): Helps the cake rise for that perfect lightness.
- Cinnamon (2 teaspoons): Infuses warmth and a familiar spice note.
- Pumpkin spice mix (1 1/2 teaspoons): Adds an autumnal blend of aromatic spices; customize with nutmeg, cloves, and allspice if preferred.
- Salt (1/4 teaspoon): Balances sweetness and enhances flavor depth.
- Flour for streusel (6 tablespoons): Gives structure to the crumbly topping.
- Sugar for streusel (1/4 cup white and 1/4 cup brown sugar): Sweetens and caramelizes the topping.
- Pecan nuts (1/4 cup roughly chopped): Provides that satisfying crunch and nutty flavor contrast.
- Cold butter for streusel (1/4 cup diced): Helps create the perfect crumbly texture.
- Ground cinnamon for streusel (1/2 teaspoon): Adds spice and depth to the topping.
How to Make Pecan Sweet Potato Coffee Cake Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350°F (175°C). Line a 7×11 inch baking pan with baking parchment to ensure that your cake doesn’t stick and lifts out easily once baked. Having everything prepped before mixing ingredients makes the process much smoother.
Step 2: Beat the Wet Ingredients
In a large bowl, use an electric mixer to beat the softened butter with the light brown and granulated sugar. Doing this for about five minutes is key as it creates a creamy, light base that helps incorporate air, resulting in a fluffy cake. Next, add the eggs one at a time, beating until the mixture becomes light and foamy. Finally, stir in the maple syrup and creamy mashed sweet potatoes, which infuse the batter with moisture and subtle sweetness, balancing the spices beautifully.
Step 3: Combine Dry Ingredients and Form Batter
Sift the all-purpose flour, baking powder, cinnamon, pumpkin spice mix, and salt right over the wet ingredients. Sifting ensures there are no lumps and the leavening agents are evenly distributed. Gently fold everything together until you get a dense, uniform batter—a sign that it’s ready to go into the pan. Pour this luscious batter into your lined baking dish, spreading it out evenly.
Step 4: Make the Streusel Topping
The topping is where the magic of textures really shines. Combine the flour, white sugar, brown sugar, chopped pecans, diced cold butter, and ground cinnamon in a small bowl. Use your fingers or a pastry cutter to crumble everything together until you form coarse crumbs. This streusel will add a gorgeous crunchy contrast to the soft, moist cake. Evenly scatter the topping over the batter to ensure every bite has that delightful crispness.
Step 5: Bake to Perfection
Pop your cake into the oven and bake for 40 to 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out just clean. Allow it to cool in the pan on a wire rack for about 30 minutes—warm but not piping hot is the sweet spot for serving. This resting time lets the flavors meld and ensures the cake holds together beautifully when sliced.
How to Serve Pecan Sweet Potato Coffee Cake Recipe
Garnishes
Serving this cake is always a joy. For an extra special touch, sprinkle a few toasted pecan halves on top just before serving to amp up the nutty flavor and provide a pretty garnish. A dusting of powdered sugar adds a delicate sweetness and a touch of elegance. If you’re a fan of creaminess, a dollop of whipped cream or a scoop of vanilla ice cream elevates it into decadent territory.
Side Dishes
This cake pairs beautifully with simple side accompaniments. A hot cup of freshly brewed coffee or chai tea complements the spices perfectly. For brunch, consider serving alongside a fresh fruit salad, where the citrus and berries cut through the cake’s richness, creating a balanced plate that’s as refreshing as it is comforting.
Creative Ways to Present
Feel like getting creative? Cut the cake into smaller squares and serve them on a dessert platter with a drizzle of warm caramel sauce for a crowd-pleasing presentation. Alternatively, layer slices with whipped mascarpone and fresh fruit in parfait glasses to transform the humble coffee cake into a stunning layered dessert. No matter how you serve it, the Pecan Sweet Potato Coffee Cake Recipe shines.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep your Pecan Sweet Potato Coffee Cake Recipe airtight in the refrigerator. Wrapped tightly in foil or stored in an airtight container, it will stay fresh and moist for up to 4 days, making it perfect for enjoying the next day or packing in your lunchbox.
Freezing
You can freeze this coffee cake to extend its life. Wrap individual slices tightly with plastic wrap and place them in a freezer-safe container or bag. It freezes well for up to 2 months without losing flavor or texture, allowing you to enjoy this cozy treat whenever a craving strikes.
Reheating
For the best taste, reheat slices gently in a microwave for about 20-30 seconds or warm them in a 350°F oven for 10 minutes, wrapped in foil to maintain moisture. This helps revive the cake’s softness and brings back that fresh-baked aroma, making every bite taste as good as the first.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Just make sure to drain any excess liquid from the canned sweet potatoes to avoid a soggy batter. Using fresh or canned will both give you delicious results with minor differences in texture.
What if I don’t have pumpkin spice mix?
No worries! You can make your own by combining equal parts ground cinnamon, nutmeg, cloves, and allspice. Using fresh spices enhances flavor, but pre-mixed pumpkin spice works just fine too.
Is it possible to make this recipe gluten-free?
Yes, substituting the all-purpose flour with a 1-to-1 gluten-free baking flour blend should work well. Just be sure the blend contains xanthan gum or similar to maintain the cake’s structure.
Can I substitute pecans with another nut?
Definitely. Walnuts or almonds are great alternatives that offer similar texture and flavor. Toasting the nuts before adding them to the streusel topping will bring out even more nuttiness.
How long does the Pecan Sweet Potato Coffee Cake keep at room temperature?
Although it’s best stored refrigerated, you can safely leave the cake out at room temperature, covered, for up to 1 day. Beyond that, refrigeration is recommended to keep it fresh and award-winning.
Final Thoughts
There is something truly special about the Pecan Sweet Potato Coffee Cake Recipe that makes it a standout in any baking repertoire. The harmony of warm spices, moist sweet potatoes, and crunchy pecans ensures every slice is pure comfort on a plate. I encourage you to give this recipe a try and enjoy the fantastic blend of flavors that makes it a treasured favorite in my kitchen and hopefully yours too.
Print
Pecan Sweet Potato Coffee Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pecan Sweet Potato Coffee Cake is a moist and flavorful dessert perfect for autumn or any cozy occasion. Made with creamy mashed sweet potatoes, warm spices like cinnamon and pumpkin spice, and topped with a crunchy pecan streusel, this coffee cake combines comforting flavors with a tender crumb, ideal for breakfast or afternoon tea.
Ingredients
Cake Batter
- 1/2 cup butter (softened)
- 1/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup maple syrup
- 2 cups mashed sweet potatoes (yield from about 3 medium-large sweet potatoes)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 1/2 teaspoons pumpkin spice mix (OR 1/2 teaspoon each ground nutmeg, cloves and allspice)
- 1/4 teaspoon salt
Streusel Topping
- 6 tablespoons flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup pecan nuts (roughly chopped)
- 1/4 cup cold butter (diced)
- 1/2 teaspoon ground cinnamon
Instructions
- Prep: Preheat your oven to 350°F (175°C) and line a 7×11 inch baking pan with baking parchment to ensure easy removal of the coffee cake after baking.
- Beat Wet Ingredients: In a large bowl, use an electric mixer to beat together the softened butter, light brown sugar, and granulated sugar until the mixture is creamy and smooth, approximately 5 minutes. Then add the eggs, continuing to beat until the mixture becomes light in color and foamy. Stir in the maple syrup followed by the mashed sweet potato purée, mixing until fully incorporated.
- Make Batter: Sift the dry ingredients — all-purpose flour, baking powder, cinnamon, pumpkin spice mix, and salt — into the wet mixture. Gently fold everything together using a spatula until you get a dense, smooth batter. Pour this batter evenly into the prepared baking dish.
- Prepare Streusel Topping: In a separate small bowl, combine the flour, sugar, brown sugar, roughly chopped pecans, diced cold butter, and ground cinnamon. Use your fingers or a pastry cutter to crumble the ingredients together until coarse crumbs form. Evenly scatter this streusel topping over the batter in the baking pan.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes. Check doneness by inserting a toothpick into the center; it should come out just clean. Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack for 30 minutes. Serve the coffee cake warm for the best flavor and texture.
Notes
- Ensure the sweet potatoes are fully cooked and mashed smoothly for the best texture in the cake.
- The pumpkin spice mix can be customized by combining equal parts nutmeg, cloves, and allspice if a pre-made mix is unavailable.
- Letting the cake cool slightly makes it easier to slice and enhances the flavors.
- The streusel topping adds a delightful crunch and can be adjusted with more or fewer pecans based on preference.
