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.

Maple Sweet Potato Coffee Cake

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

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Instructions

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