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.
There is nothing like a cozy fall brunch – right? The crisp air, the colourful leaves, the autumn smell in the air… It’s just the perfect setting for a warm coffee cake with plenty of streusel.
This is one of my favorite coffee cakes out there – this time not with pumpkin, but with sweet potatoes. They taste so similar, but sweet potatoes make this actually a little richer and even more decadent! The streusel really makes this recipe, so don’t even think about skipping it.
Tips and tricks
- Make sure to cream the butter and sugar (and the eggs) well. This is what gives the cake a lot of lift and fluffiness.
- It’s important to use real butter for the crumb topping, and to use it cold from the fridge. Otherwise the streusel turns into more of a paste and doesn’t work out well.
- If you prefer to use canned sweet potatoes, I recommend using pure unsweetened sweet potatoes. If you can’t find those, just know that the cake will be much sweeter if you use yams in syrup. Canned pumpkin works, too!
Recipe FAQs
Around 1 pound of sweet potatoes (roughly 3 medium) yield 2 cups cooked and mashed. You can also use a 1lb can.
No, you can keep the cake covered on the counter for up to 2 days.
For the sweet potatoes to mash easily, they need to be cooked until fork-tender.
Whole sweet potatoes take around 20 minutes to boil in water. You can also cut the sweet potatoes into chunks and they’ll cook in about 10 minutes.
More holiday brunch recipes
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Printable recipe
Pecan Sweet Potato Coffee Cake
Recipe details
Ingredients
For the cake
- ½ cup butter softened
- ¼ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup maple syrup
- 2 cups mashed sweet potatoes yield from about 3 medium-large sweet potatoes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 ½ teaspoons pumpkin spice mix OR ½ teaspoon each ground nutmeg, cloves and allspice
- ¼ teaspoon salt
For the topping
- 6 tablespoons flour
- ¼ cup sugar
- ¼ cup brown sugar
- ¼ cup pecan nuts roughly chopped
- ¼ cup cold butter diced
- ½ teaspoon ground cinnamon
Instructions
- Prep: Preheat oven to 350°F. Line a 7×11 inch baking pan with baking parchment.
- Beat wet ingredients: In a large bowl, beat the butter and both sugars with an electric mixer until creamy, about 5 minutes. Add the eggs and continue beating until light in color and foamy. Stir in the maple syrup and sweet potato purée.
- Make batter: Sift the remaining cake ingredients into the bowl and stir everything into a dense batter. Pour the batter into the prepared baking dish.
- Streusel: To make the streusel topping crumble all topping ingredients together in a small bowl until crumbs form. Scatter evenly over the batter.
- Bake: Bake the cake for 40-45 minutes, or until a toothpick inserted comes out just clean. Cool in the pan on a wire rack for 30 minutes, then serve warm.
Erin @ Texanerin Baking says
Wait. You used actual pecans?! They’re like 30-40eur/kg here. 🙁 I’ll use walnuts!
Erin @ Texanerin Baking says
I want to make this today for a birthday party tomorrow! Do you know if I should use Type 405 or 550 flour? I use 550 in most American recipes but I don’t know about Swiss ones. And is it better to wait until tomorrow to make it? Looks super moist but I thought I’d ask anyway. Thank you! 🙂
Nora says
Hi Erin, ooooh I’m so excited you want to make this! I always use type 550 when I write all-purpose flour! I would absolutely make it today, it tastes even better the day after in my opinion! And yes, actual pecans worth about a million $$$! But they are even more expensive in Switzerland so it feels cheap to me in Germany 😉 But Walnuts will be amazing too!
Erin @ Texanerin Baking says
Thanks for the answer! It’s been out of the oven for about an hour but I’m not allowed to cut into it. :'( I normally make a type of cake that I can dig out a bit to try (the bottom of a bundt cake, or I make a layer cake and slice off the top). I did remove a walnut and dig out a teeny tiny bit and it was yummy but I want my cake now. 🙁
I’ll be back tomorrow night with some actual feedback and less whining! 😀
Nora says
Oh no, not being able to try a cake is the WORST! Can’t wait to hear your feedback 😀
Erin @ Texanerin Baking says
I brought it to the party last night and everyone loved it! People even wanted to bring some home with them. 🙂 It was everyone’s first time trying sweet potato sweets and we were all very happy with it. Thanks for the great recipe! 🙂
Nora says
Oooooh that makes me so happy! I’m glad everyone liked it! Thanks for your feedback 🙂
Sonia says
Hi Nora, new fan to your site and newsletter, some lovely recipes I am a fan of ALL things SWEET POTATOES, and the SWEET POTATO CAKE WITH PECAN STREUSE looks wonderful and want to have a go this weekend for family get together. Can you publish how to make the potatoe puree? I’m afraid I’m not a natural cook and need step by step instructions ;o)
Kind regards
Sonia
Nora says
Hi Sonia, I’m so excited you’re planning to make this cake! To make the sweet potato purée you can simply take 3 medium-large sweet potatoes, wash and peel them and cook them covered until soft in the microwave (if you don’t have a microwave boiling them in water will do as well, just make sure to drain well). And then blend using an immersion blender or a food processor. Hope that helps, don’t hesitate with further questions 🙂
Sarah | Broma Bakery says
I used to work at a bakery/cafe and an older award-winning chef would frequent the place. She was so nice and would bring us her baked goods from time to time. One day she brought in a sweet potato bundt cake with pecan streusel, and I have to say, I don’t think I’ve had a better bundt cake to this day. It was so moist, and so unique in flavor and texture. All this to say, this recipe looks fantastic, and has got me wanting to bake it STAT!
Nora says
Mmmmmh, sweet potato bundt cake sounds amazing, especially when it’s been made by an award-winning chef! I hope mine is just half as good as hers!
Liz @ Tip Top Shape says
Most family is a-OK with my blogging once they find out they get to eat what I make! lol My dad actually has this thing where he makes the weirdest food combinations (i.e. gross) and then will be like – Liz, want to photograph this for your blog? Thanks but no thanks, Dad. lol
Anyhoo, yay for your baby sleeping seven hours straight!! I have some friends who are new parents and I know what a feat that is! Also, this cake. I need it in my life!!
Nora says
Haha, yes, the food most definitely helps 😀
Yes, she was an angel for once 😉 Last night she was a bit “Hey ho, let’s party” again…
And you do need this cake in your life!! It’s too good 🙂
Gayle @ Pumpkin 'N Spice says
This sweet potato cake looks incredible, Nora! I love that you used sweet potatoes in place of pumpkin, such a creative idea! And the texture of this cake looks so moist and full of flavor. What a great cake for the fall! Pinned!
Nora says
Thank you so much Gayle!