Description
This Sweet Potato Coffee Cake is the perfect anytime-of-day cake to enjoy. It’s beaming with rich, sweet potato flavor and warm spices like cinnamon, nutmeg, cardamom…and actual espresso notes! Finished with a buttery streusel topping and sweet vanilla bean glaze; so easy to make, you’ll love this cozy lil’ snacking cake!
Ingredients
Scale
For the streusel topping:
- 1/2 cup all-purpose flour
- 1/3 cup light or dark packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
For the sweet potato coffee cake:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon instant espresso powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 2 large eggs
- 1 cup light or dark packed brown sugar
- 1 cup sweet potato puree
- 1/2 cup evaporated milk (or milk of choice)
- 1/4 cup vegetable oil (or any neutral oil)
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
For the vanilla bean glaze:
- 1/2 cup powdered sugar
- 2 tablespoons evaporated milk (or milk of choice)
- 1 teaspoon vanilla bean paste
- 1/8th teaspoon (pinch) kosher salt
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan (or regular round pan) with baking spray and line with a piece of parchment paper for good measure, spray the parchment paper as well. Then set the baking pan aside.
- To make the streusel topping: In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt, stir to combine. Then pour in the melted butter and stir together until the mixture resembles a wet, sand-like texture. Set the the streusel aside.
- To make the sweet potato coffee cake: In another bowl, combine the flour, baking powder, cinnamon, salt, espresso powder, nutmeg, and cardamom. Whisk the dry ingredients well to combine, set aside.
- In a large bowl, combine the eggs, brown sugar, sweet potato puree, milk, oil, butter, and vanilla. Stir well to combine. Add the dry ingredients into wet ingredients and use a rubber spatula to fold everything together until just combined. Empty the cake batter into the prepared baking pan and smooth out the top. Sprinkle the reserved streusel evenly over the top of the cake batter.
- Bake the cake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Then set the cake onto a wire rack to cool down for 10 minutes before glazing.
- To make the glaze: In a medium bowl, combine the powdered sugar, milk, vanilla, and salt. Whisk together to combine until the glaze is smooth and free of any lumps.
- Carefully take the cake out of the pan and set onto a cake stand or platter. Evenly pour the glaze over the cake. Slice the sweet potato coffee cake into wedges and serve immediately. Enjoy!
Notes
- Please read the blog post in its entirety for more tips + tricks.
Keywords: sweet potato cake, coffee cake, crumb cake, sweet potato coffee cake, sweet potato desserts, southern baking