With pureed sweet potatoes that keep it moist and dense, this healthy coffee cake with maple and pecans is the ultimate treat for breakfast or dessert. Make this Maple Sweet Potato Coffee Cake for Mother’s Day or any special occasion.

Maple Sweet Potato Coffee Cake slice on a plate

Why We Love This Recipe For Maple Sweet Potato Coffee Cake

March means sugaring season here in Vermont. So I’ll be helping out in our backyard sugaring operation, plus I’ll be making lots of maple recipes including this healthy coffee cake with maple and pecans.

This take on a classic coffee cake is made without any refined sugars, just maple syrup. Plus it uses a blend of whole-wheat along with all-purpose flour for added fiber and nutrients. And it has sweet potato as a secret ingredient to keep it dense and moist with less added fat (read: fewer calories). Pecans on top add crunch and nuttiness.

Recipe Highlights For This Healthy Coffee Cake with Maple and Sweet Potato

  • Sweet potato and maple syrup make this cake moist.
  • The streusel topping is crumbly and nutty with a touch of cinnamon.
  • It stores well, including in the freezer.
  • Great for brunch or dessert.

Key Ingredients For This Recipe

Maple Sweet Potato Coffee Cake on a plate
  • Sweet Potato: If you prefer to skip cooking and pureeing sweet potato, try swapping in canned pureed pumpkin.
  • Flours: White whole wheat flour and all-purpose flour. White whole-wheat flour has a milder flavor than whole-wheat flour. It’s fine to just use all-purpose only.
  • Unsalted Butter
  • Eggs
  • Old Fashioned Oats
  • Maple Syrup: I use pure maple syrup (dark or amber) for its more intense maple flavor. Maple is hygroscopic, meaning it absorbs water in baked goods making them more moist than white sugar.
  • Pecans
  • Spices: Ground cinnamon and nutmeg.
  • Avocado Oil: Canola oil also works here.
  • Other Baking Staples: baking powder, baking soda, vanilla extract, salt.
Maple Sweet Potato Coffee Cake slice on plate with a fork

Step-by-Step Instructions

Step 1: Preheat oven & grease cake pan

Preheat the oven to 350ºF. Coat a 10-inch spring-form pan with cooking spray.

Step 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.

Step 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.

Step 4: Mix sweet potato mixture with dry ingredients

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 the dry mixture to the maple mixture and gently blend on slow until just combined. Spread in the prepared pan.

Step 4: 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 the sides. Serve warm.

Maple Sweet Potato Coffee Cake slice

FAQs and Expert Tips

How to store this maple sweet potato coffee cake:

This sweet potato streusel coffee cake will keep at room temperature for 2-3 days. Or wrap in foil and pop it into the fridge for up to 5 days.

How to freeze this cake:

To freeze this coffee cake, wrap 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 freezes fairly well. When you’re ready to enjoy a slice, put it into the oven for a few minutes until warmed through.

How 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.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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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
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x

Description

With pureed sweet potatoes that keep it moist and dense, this healthy coffee cake with maple and pecans is the ultimate treat for breakfast or dessert. Make this Maple Sweet Potato Coffee Cake for Mother’s Day or any special occasion.


Ingredients

Units Scale

Streusel

  • 1/2 cup chopped pecans, optional
  • 1/2 cup all-purpose flour
  • 1/4 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 1/4 cups white whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 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

Cooking Tip: 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.

  • Prep Time: 40 minutes
  • Cook Time: 50 minutes
  • Category: Cake
  • Method: Baked
  • Cuisine: American

Nutrition

  • Calories: 296
  • Sugar: 25 g
  • Fat: 11 g
  • Saturated Fat: 7 g
  • Carbohydrates: 69 g
  • Fiber: 4 g
  • Protein: 5 g

Keywords: sweet potato coffee cake

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