Naturally sweetened with maple syrup, this sweet potato coffee cake is the ultimate fall and winter treat. Enjoy for breakfast or as a healthier dessert.

Maple Sweet Potato Coffee Cake slice on a plate

March means sugaring season! Not only does that mean that I will be helping out in our own backyard sugaring operation, but it means phase two of my Maple cookbook book tour! For the months of March and April, I am going to be doing events for Maple sugaring season to promote my cookbook.

The sap has been flowing here already, because we’re having what seems like an early spring, so I wanted to share this recipe from my cookbook for the occasion. I thought it would be a good one for your next Holiday Brunch menu!

Maple Sweet Potato Coffee Cake

More About This Maple Sweet Potato Coffee Cake

  • The cake is very moist from the sweet potato and maple syrup (maple is hygroscopic so it makes baked goods even more moist than traditional white sugar.)
  • The streusel topping is crumbly and nutty and has just a touch of cinnamon, so that it doesn’t overpower the natural maple flavor.
  • Cook and mash your sweet potatoes ahead so they are cool when you add them to the batter.
  • Use Dark Maple syrup for the best maple flavor in this coffee cake.
  • For a mild flavor, use white whole wheat flour instead of regular whole wheat flour.

Maple Sweet Potato Coffee Cake slice on plate with a fork

How to Store This Maple Sweet Potato Coffee Cake

This sweet potato streusel coffee cake will keep nicely on your counter for two to three days at room temperature. If your kitchen stays really warm, I’d recommend wrapping this coffee cake in foil and popping it into the fridge (the foil is important, as it prevents the cake from drying out too much).

To freeze this coffee cake, wrap it snugly in plastic wrap, then put it into a zip-top bag and freeze for up to three months. This coffee cake is best eaten fresh, but it should freeze fairly well! When you’re ready to enjoy a slice, put it into the oven for a few minutes until warmed through.

Maple Sweet Potato Coffee Cake slice

QUESTIONS

Is there maple sugaring in your area, and if so will you be seeing it in person, or doing it yourself?

Will you be baking for your holiday brunch?

Print
Maple Sweet Potato Coffee Cake by Katie Webster from her cookbook, Maple, 100 Sweet and Savory Recipes Featuring Pure Maple Syrup {QUIRK BOOKS, 2015} healthyseasonalrecipes.com

Maple Sweet Potato Coffee Cake

  • Author: Katie Webster
  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x
  • Category: Cake
  • Method: Baked
  • Cuisine: American

Description

Naturally sweetened with maple syrup, this sweet potato coffee cake is the ultimate fall and winter treat. Enjoy for breakfast or as a healthier dessert.


Scale

Ingredients

Streusel

  • ½ cup chopped pecans, optional
  • ½ cup all-purpose flour
  • ¼ cup old fashioned oats
  • 2 tablespoons melted unsalted butter
  • 2 tablespoons pure maple syrup, dark or amber
  • 1/2 teaspoon ground cinnamon
  • pinch salt

Cake

  • 1 ¼ cups white whole wheat flour
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • 1 cup pureed cooked sweet potato *ingredient note
  • 1 cup pure maple syrup, dark or amber
  • 2 eggs
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons avocado oil or organic canola oil
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350ºF. Coat a 10-inch spring-form pan with cooking spray.
  2. Make Streusel Topping: Mix pecans (if using), ½ cup all-purpose flour, oats, melted butter, 2 tablespoons maple syrup, cinnamon and salt in a small bow until crumbly.
  3. Make Cake Batter: Whisk white whole-wheat flour, ½ cup all purpose flour, baking powder, 1 teaspoon cinnamon, baking soda, salt and nutmeg in a medium bowl.
  4. Beat sweet potato, 1 cup maple syrup, eggs, melted butter, oil and vanilla in a mixing bowl on medium speed until creamy and smooth. Add dry mixture to the maple mixture and gently blend on slow until just combined. Spread in the prepared pan.
  5. Bake Cake: Top the batter with the streusel topping. Bake until the center is puffed and set. It will spring back when lightly touched and a toothpick inserted in the center will come out with moist crumbs attached, 46 to 50 minutes. Let cool 20 minutes wire rack. Run a knife around the edges and remove sides. Serve warm.

Notes

*Ingredient note: To make pureed cooked sweet potato: Steam 1 1/2 –inch cubes of peeled sweet potato until tender, 17 to 21 minutes. Cool and puree in a food processor or mash until smooth.


Nutrition

  • Calories: 470
  • Sugar: 36 g
  • Sodium: 301 mg
  • Fat: 19 g
  • Saturated Fat: 7 g
  • Carbohydrates: 69 g
  • Fiber: 5 g
  • Protein: 7 g

More Healthy Cake Recipes:

Morning Glory Parsnip Maple Coffee Cake

Healthier Gingerbread Cake with Cream Cheese Frosting

Healthy Maple Carrot Sheet Cake

Gluten-Free Applesauce Bundt Snack Cake

Maple Apple Almond Cake

Easy Gluten-free Vegan Pumpkin Coffee Cake Recipe