This Sweet Potato Coffee Cake is tender and scrumptious, with a healthy serving of nutrients. The cream cheese icing adds an extra layer to make this the perfect cake for any weekend breakfast or brunch potluck!
By Amy Dong
So what’s one to do when it’s a green smoothie type of month but what you really crave is cake for breakfast?
My personal answer is to eat that piece of morning cake and share the rest. Doesn’t hurt to add a bit of healthy into said cake, either. 
So when I started having daydreams about this decadent Cinnamon Roll Coffee Cake last week, I decided to go with it. This time, with a nutritious punch.
Whole grains were added. And in went the sweet potatoes. [A whopping 2 cups full of sweet potatoes.]
I baked up too many versions of this cake. I tried really hard to make this entirely whole wheat, used honey in place of sugar, and replaced butter with trendy oils…they were all good, but not great. So here we are. Indulgent with a kick of healthy.
Sometimes ya just gotta have the real deal. Like, that’s the glorious butter and brown sugar topping ?…not claiming this to be diet food by any means. You technically can skip the brown sugar topping, but it’s what makes the cake. The yum factor would be missing if it weren’t clothed with that melty topping. I’m thinking the sweet potatoes make up for it.
This Sweet Potato Coffee Cake is tender and delicious all on its own, and you don’t need to frost it, but we all know about needs vs. wants.
We settled on our usual cream cheese frosting, which makes this breakfast cake simply irresistible. Plus, it looks way prettier and cakes can be vain.
Here’s to cake for breakfast.
Share as you will. Enjoy :)
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Indulgent Sweet Potato Coffee Cake
- Total Time: 55 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
Tender sweet potato cake with a crunchy pecan topping and creamy cream cheese frosting. Perfect for weekend brunch!
Ingredients
- 2 cups (473 ml) all purpose flour
- 1 cup (237 ml) whole wheat flour
- 4 tsp baking powder
- 0.75 cups (178 ml) granulated sugar
- 3 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp table salt
- 2 cups (473 ml) peeled (cooked, and mashed sweet potatoes)
- 1.5 cups (355 ml) whole milk
- 2 large eggs (lightly beaten)
- 1 tbsp pure vanilla extract
- 0.5 cups (118 ml) salted butter (melted)
- 0.5 cups (118 ml) salted butter (softened)
- 0.5 cups (118 ml) brown sugar (lightly packed)
- 1 tbsp all purpose flour
- 0.5 cups (118 ml) toasted chopped pecans
- 1 oz (28 g) regular cream cheese (softened)
- 1 cup (237 ml) powdered sugar
- 1 tbsp salted butter (melted)
- 2 tbsp milk
Instructions
- Preheat oven to 350°F (177°C) with rack on lower middle position. Grease a 13×9 baking pan and set aside.
- In a large bowl, combine both flours, baking powder, sugar, cinnamon, nutmeg, and salt. Whisk to combine well.
- In a separate bowl, whisk the sweet potatoes, milk, eggs, vanilla, and melted butter to fully combine.
- Use a rubber spatula to fold the flour mixture with the sweet potato mixture gently; do not overmix.
- Level the batter into the greased baking pan.
For the Topping
- In a bowl, mix together all topping ingredients until incorporated.
- Drop evenly on top of the cake batter, in small clumps.
- Bake cake for about 35 minutes, or until a toothpick inserted in the center comes out with a few tender crumbs attached. (Check the cake portion, not the portions with melted butter, to get correct testing results.)
- Remove cake and let cool slightly while you make the frosting.
For the Frosting
- In a small bowl, mix together all frosting ingredients until it reaches a thick drizzle consistency.
- Glaze the warm cake.
- Cake is best served warm.
Notes
- For a richer flavor, use brown sugar instead of granulated sugar in the cake batter.
- To prevent the topping from burning, reduce the oven temperature to 325°F (163°C) for the last 10-15 minutes of baking.
- Leftover cake can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 200
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
How do I prepare the sweet potato for this cake?
Bake or microwave the sweet potato until soft, then scoop out the flesh and mash it smooth. Let it cool completely before adding to the batter.
Can I use canned sweet potato puree?
Yes, canned sweet potato puree (not pie filling) is a convenient substitute. Make sure the puree is unsweetened and drain off any excess liquid before measuring.
What makes this a coffee cake if there is no coffee in it?
Coffee cake is named for being served alongside coffee, not for containing it. It typically features a streusel or cinnamon topping and is more of a breakfast cake than a dessert.
Can I reduce the sugar in this recipe?
You can reduce the granulated sugar by up to a quarter without significantly affecting the texture. The sweet potato itself adds natural sweetness.
How do I store sweet potato coffee cake?
Cover and store at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring refrigerated slices to room temperature before serving for the best texture.
