Forget about sweet potato pie! This Sweet Potato Cake With Pecan Streusel is a real treat for cozy fall moments.
The simple homemade cake batter is kept moist with sweet potato puree, while the cinnamon flavored crumb topping gets baked to crispy golden perfection.
This is an easy fall recipe for dessert, or serve it like coffee cake as an extra decadent Thanksgiving holiday breakfast!
And oh boy, shine they do! They are so perfect in this coffee-ish cake that I might just have wiped away a tear when I tried my first slice.
Or maybe it was the fact that my baby slept for NEARLY SEVEN HOURS. In a row. Granted, it didn’t happen overnight and I got like zero minutes of sleep during that time but still. Seven hours. Bliss.
Now I told you Branimir’s parent were coming to stay with us for a while when I shared that amazing thai carrot soup, right? And that was cause for an epic freakout of mine.
Not because of them being here. But because I’d have to tell some people I know in real life about blogging.
And all the weird things it makes me do.
Like baking a cake for three times because I need to get the recipe just right.
Taking pictures of our lunch and then keeping Branimir from taking his first bite at the very last second because I decided I don’t actually like the pictures that much and need to retake them.
Running to the supermarket a hundred times in a day because I forget something crucial for my recipe every time.
But you know what? They are actually not that bothered about the strange things happening around here. Maybe they are just used to the fact that their son didn’t exactly marry the most sane and socially normed woman in the world but hey – we can’t have it all.
In fact they quite like what I’m doing but I suspect that’s because I served them this cake after telling them why there’s a camera set up in front of a wooden board (ahem, covered in cake crumbs) in our guest room.
And also because they are incredibly distracted by their cute granddaughter smiling and giggling away at them.
Nevertheless. If you need to keep someone happy, feed them this cake. If you need to keep yourself happy, feed yourself this cake. If you and everyone else is already happy, make this cake anyways. It’s too good to pass up.
And I can tell you exactly why this sweet potato cake will make you happy.
It has the most wonderful dense and moist texture because of all the sweet potato hanging out in there (totally counts as a vegetable serving, right? Because I had it for dinner last week and it was perfect).
It’s also nicely spiced up with all your tried-and-tested fall flavors.
Plus that streusel topping. People, I kid you not.
It’s absolutely glorious. So go on, make someone happy today. Bake this cake. You deserve it.
And shhhhhhhh… Like I hinted at when I shared these chicken and mushroom pot pies, it makes for an awesome dinner as well!
For the Cake
- 1/2 cup butter, softened
- 1/4 cup light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1/4 cup maple syrup
- 2 cups sweet potato purée, yield from about 3 medium-large sweet potatoes
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
For the Streusel Topping
- 6 tablespoons flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup pecan nuts, roughly chopped
- 1/4 cup cold butter
- 1/2 teaspoon cinnamon
- Preheat the oven to 350°F. Grease a 7x11 inch baking dish.
- In a large bowl with an electric mixer beat the butter and both sugars together until creamy, about 5 minutes. Add the eggs and continue beating until light in color and foamy. Stir in the maple syrup and the sweet potato purée.
- Sift the remaining cake ingredients into the bowl and stir everything into a dense batter. Pour the batter into the prepared baking dish.
- To make the streusel topping crumble all topping ingredients together in a small bowl until crumbs form. Scatter evenly over the batter. Bake for 40-45 minutes.