There's something about the holidays that make us all itch to get into the kitchen and bake. Sweet Potato Coffee Cake is a tried and true breakfast cake that isn't too sweet. It has loads of sweet potato flavor and is best enjoyed while it's warm, making it ideal for a cold morning. The secret ingredient, Crisco vegetable oil, ensures that this coffee cake will stay moist. Whether you make this coffee cake for breakfast or a mid-afternoon snack, I'm certain you will enjoy it.
Prep Time 20 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 10
Ingredients
For the topping
¼cup(50g)light brown sugar, packed
¼cup(50g)granulated sugar
¼cup(32g)all-purpose flour
¼cup(22g)quick-cooking oats
¼cup(28g)chopped pecans
1 ¼teaspoonsground cinnamon
¼cup(46g)unsalted butter, cold and cut into small cubes
For the cake
⅓cup(60g)vegetable oil
½cup(100g)granulated sugar
2large eggs
1cup(250g)mashed cooked sweet potato
1teaspoonvanilla extract
2cups(260g)all-purpose flour
2teaspoonsbaking powder
1 ½teaspoonsground cinnamon
½teaspoonbaking soda
½teaspoonsalt
¼teaspoonground ginger
¼teaspoonground nutmeg
⅛teaspoonground cloves
½cup(120ml)milk
For the glaze
½cup(80g)confectioners' sugar
1 ½teaspoonsmilk
¼teaspoonvanilla extract
Instructions
Make the topping
In a small bowl combine the sugars, flour, oats, pecans, and cinnamon. Using a pastry cutter, cut in the butter until the mixture resembles peas sized crumbs. set aside.
Make the cake
Preheat the oven to 350ºF. Lightly grease a 9-inch springform pan. In a large mixing bowl, beat the oil and sugar together until well combined.
Add the eggs, one at a time, mixing well after each addition. Beat in the sweet potato and vanilla.
In a separate bowl combine the flour, baking powder, cinnamon, baking soda, salt, ginger, nutmeg, and cloves. Stir with a whisk. Add half of the flour mixture to the oil and sugar. Stir to combine. Gradually add the milk followed by the remaining flour mixture.
Mix until well combined. Pour the batter into the prepared pan. Sprinkle the streusel evenly over the top. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 30 minutes.
Remove the sides of the pan and top the cake with glaze.