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–+ servings
5 from 1 vote

Sweet Potato Coffee Cake

By Britney Brown-Chamberlain
Prep: 25 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 35 minutes
Servings: 12
sweet potato coffee cake on a wire rack with a slice cut out to see the cinnamon swirl filling.
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This sweet potato coffee cake is packed with rich, roasted sweet potato flavor, warm spices, and a hint of maple syrup! It's incredibly moist and tender, with a sweet cinnamon sugar swirl in the middle and a thick, buttery cinnamon streusel topping that adds the perfect crunch to every bite!

Equipment

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Ingredients 

Cinnamon Streusel Topping

  • 1 1/4 cups (157 g) All Purpose Flour
  • 3/4 cup (155 g) Brown Sugar
  • 2 tsp Cinnamon
  • 1/2 cup (113 g) Salted Butter, (melted)

Cinnamon Swirl Filling

  • 1/2 cup (110 g) Brown Sugar
  • 2 tbsp (16 g) All Purpose Flour
  • 1 tbsp Cinnamon
  • 1/4 tsp Allspice
  • 1/2 tsp Nutmeg

Sweet Potato Coffee Cake

  • 2 1/2 cups (313 g) All Purpose Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 2 tsp Cinnamon
  • 3/4 tsp Nutmeg
  • 1/4 tsp Allspice
  • 1 tsp Kosher Salt
  • 1/2 cup (112 g) Vegetable Oil
  • 1 cup (220 g) Brown Sugar
  • 1/4 cup (60 g) Maple Syrup
  • 1 1/2 cup (240 g) Roasted Sweet Potatoes , (pureed)
  • 3 large (150 g) Eggs, (room temperature)
  • 1 tsp Vanilla Extract
  • 1/2 cup (120 g) Sour Cream, (room temperature)

Instructions 

  • Roast the sweet potatoes. Preheat the oven to 425°F. Wash and dry the sweet potatoes. Place on a parchment-lined baking sheet and roast for 35-45 minutes, until fork-tender. Allow to cool, then remove the skins and blend until smooth. Measure out 1 1/2 cups (340g) of sweet potato puree and let it cool completely. This can be done up to 3 days in advance. (Pro Tip: use smaller sweet potatoes, they have better flavor and cook faster)
  • Prepare the streusel topping. In a medium bowl, whisk together 1 1/4 cups flour, 3/4 cup brown sugar, and 2 teaspoons cinnamon. Pour in 1/2 cup melted salted butter and mix with a fork until large, crumbly clusters form. Refrigerate while preparing the cake batter. 1 1/4 cups All Purpose Flour 3/4 cup Brown Sugar 2 tsp Cinnamon 1/2 cup Salted Butter
  • Prepare the cinnamon sugar filling. In a small bowl, combine 1/2 cup brown sugar, 2 tablespoons flour, 1 tablespoon cinnamon, 1/4 teaspoon allspice, and 1/2 teaspoon nutmeg. Whisk until combined and set aside. 1/2 cup Brown Sugar 2 tbsp All Purpose Flour 1 tbsp Cinnamon 1/4 tsp Allspice 1/2 tsp Nutmeg
  • Preheat the oven to 350°F. Grease a deep 9-inch springform pan and line the bottom with parchment paper. Place the pan on a baking sheet to catch any potential leaks.
  • Combine the dry ingredients. In a large bowl, whisk together 2 1/2 cups flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 2 teaspoons cinnamon, 3/4 teaspoon nutmeg, 1/4 teaspoon allspice, and 1 teaspoon kosher salt. Set aside. 2 1/2 cups All Purpose Flour 2 tsp Baking Powder 1/4 tsp Baking Soda 2 tsp Cinnamon 3/4 tsp Nutmeg 1/4 tsp Allspice 1 tsp Kosher Salt
  • Mix the wet ingredients. In a separate large bowl, whisk together 1/2 cup vegetable oil, 1 cup brown sugar, and 1/4 cup maple syrup until combined. Add 3 large eggs, one at a time, whisking after each addition. Mix in the sweet potato puree, 1/2 cup sour cream, and 1 teaspoon vanilla extract until smooth. 1/2 cup Vegetable Oil 1 cup Brown Sugar 1/4 cup Maple Syrup 3 large Eggs 1 1/2 cup Roasted Sweet Potatoes 1/2 cup Sour Cream 1 tsp Vanilla Extract
  • Add the dry ingredients to the wet ingredients and gently fold together with a rubber spatula until just combined. Be careful not to overmix. The batter should be thick, smooth, and spreadable.
  • Spread half of the sweet potato cake batter evenly into the prepared springform pan. Sprinkle the cinnamon sugar filling over the batter, leaving a small border around the edges. Dollop the remaining batter over the filling and gently spread it into an even layer using an offset spatula.
  • Remove the streusel from the refrigerator and generously sprinkle it over the cake batter, breaking up any extra-large clumps with your fingers. Make sure the entire surface is covered.
  • Bake at 350°F for 70–75 minutes, or until the streusel is golden brown and a wooden skewer inserted into the center comes out without wet cake batter. If the topping begins to brown too quickly, loosely cover the cake with aluminum foil during the last 15–20 minutes of baking.
  • Remove the cake from the oven and allow it to cool in the springform pan for 20–30 minutes. Carefully release the sides of the pan and transfer the cake to a wire rack to cool completely. Slice and enjoy!

Video

Notes

  • Don't overmix the cake batter. Once you add the dry ingredients, mix only until the flour disappears. Overmixing develops gluten, which can make your coffee cake tough instead of soft and tender.
  • Spread the second layer gently. The batter is thick, so don't pour it all into the center and try to spread it at once. Instead, add small dollops across the cinnamon filling and gently connect them with an offset spatula. This helps preserve the cinnamon ribbon rather than mixing it into the batter.
  • Let the cake cool before slicing. The crumb continues to set as it cools. Cutting into it too early can make the center appear gummy and cause the cinnamon filling to crumble or pull apart.

Nutrition

Calories: 512kcal, Carbohydrates: 78g, Protein: 6g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 72mg, Sodium: 382mg, Potassium: 153mg, Fiber: 2g, Sugar: 45g, Vitamin A: 368IU, Vitamin C: 0.2mg, Calcium: 120mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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