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!

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


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.


Calories: 344kcal