This sweet potato cake will make you forget ALL about pumpkin for a second. It's moist and fluffy like quick bread, but the streusel makes it taste like the best coffee cake ever!
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Sweet Potato Cake with Pecan Streusel Recipe

This Sweet Potato Cake is dense and moist with a hint of winter spices and a delicious crunchy pecan topping.
Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 344kcal
Author Nora

Ingredients

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

Instructions

  • 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.

Nutrition

Calories: 344kcal