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
Scale
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.
