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Close up of a slice of coffee cake with sweet potato, spiced brown sugar filling, and streusel topping.

Sweet Potato Coffee Cake

  • Author: Maria
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 9 x 9-inch coffee cake 1x


Sweet Potato Coffee Cake is the perfect fall treat.  It’s made with a delicious layer of fall spiced brown sugar and topped with a nutty streusel topping.  This breakfast cake is moist and has a tender texture.



For the streusel topping

  • 40 g unsalted butter, cold and cut into 1/2-inch cubes
  • 77 g brown sugar
  • 50 g all-purpose flour
  • 50 g skinless almond flour
  • 1 g (1/2 teaspoon) ground cinnamon
  • pinch of salt
  • 50 g chopped pecans

For the filling

  • 110 g brown sugar
  • 4 g (2 teaspoons) ground cinnamon
  • 1 g (1/2 teaspoon) ground nutmeg
  • pinch of ground cloves
  • pinch of salt

For the cake

  • 220 g all-purpose flour
  • 6.6 g baking powder
  • 2.2 g baking soda
  • 3 g (1 1/2 teaspoons) ground cinnamon
  • 1 g (1/2 teaspoon) ground nutmeg
  • 0.5 g (1/4 teaspoon) ground cloves
  • 2.4 g (1/2 teaspoon) salt
  • 113 g unsalted butter, at room temperature
  • 154 g brown sugar
  • 105 g (2 large) eggs, at room temperature
  • 6 g (1 1/2 teaspoons) pure vanilla extract
  • 170 g sour cream, at room temperature
  • 170 g pureed sweet potatoes


For the streusel topping

  1. In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, add the cubed butter, brown sugar, all-purpose flour, almond flour, cinnamon, and salt.  Mix at medium speed for about 2 minutes or until crumbly.  The pieces should be pea-sized.  Add the chopped pecans and mix for 10 seconds or until just combined.

For the filling

  1. In a small bowl, whisk together the brown sugar, spices, and salt.  Set aside.

For the cake

  1. Preheat oven to 350°F/177°C.  Grease and flour a 9×9-inch baking pan and line with parchment paper so that it hangs over the edges and set aside.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.  Set aside.
  3. In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together softened butter and sugar on medium-high speed until light and fluffy.  Scrape down the sides of the bowl as needed.  Beat in the eggs, one at a time, until combined.  Scrape down the sides of the bowl and beat in the vanilla until mixed well.  With the mixer on low speed and in three parts, alternately add the dry ingredients and the sour cream to the batter, beginning and ending with the dry ingredients.  Add the sweet potatoes and beat until just combined.
  4. Pour half of the batter into the prepared baking pan and spread evenly.  Sprinkle the filling evenly over the batter.  Cover with the remaining batter and sprinkle with the streusel topping.  Bake in preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  5. Allow the cake to cool completely in the baking pan before removing and serving.


Make-Ahead:  This streusel topping can be made in advance and kept in an airtight container in the refrigerator for up to 3 days.

Freezing: This cake may be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving.

Spices: You can substitute all the spices in the cake portion of the recipe with 4.5 g (2 1/4 teaspoons) of pumpkin pie spice.

  • Category: Breakfast

Keywords: coffee cake, sweet potatoes, breakfast, fall recipe, streusel topping