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

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


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.




  • 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


  • 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


  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.


*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.


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

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