Mornings are sweeter with Sweet Potato Coffee Cake! Whether you’re whipping up a big spread or taking it slow with a simple slice and a cup of coffee, this warm, crumbly, streusel-filled treat will make your time sunnier than the brightest sunrise. Sure, it might be a little easier to make a boxed version, but we can bet ya that the warm, cinnamon-y, sweet flavors that come with this Sweet Potato Coffee Cake will remind you that homemade is always better. Rise and shine — there’s sweetness waiting for you!
Ingredients
For the streusel:
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 6 tablespoons unsalted butter, melted
For the cake:
- 4 large eggs, room temperature, whites and yolks separated
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 large sweet potatoes, roasted, peeled and mashed
- 1/3 cup hot water
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Line a 9×13-inch baking pan with aluminum foil or parchment paper and coat with nonstick cooking spray.
Step 3 –In a medium bowl, whisk 3/4 cup of the flour, the brown sugar, 3/4 cup of the granulated sugar, and 1 tablespoon of the cinnamon together.
Step 4 –Gradually add the melted butter to the flour mixture and whisk until crumbs form. Set it aside.
Step 5 –In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff peaks form.
Step 6 –Transfer the egg whites to a small bowl and chill until ready to use.
Step 7 –Clean the stand mixer bowl and switch to the paddle attachment.
Step 8 –Add the remaining granulated sugar and the oil to the clean bowl and beat on medium-high speed until it is combined.
Step 9 –Add the egg yolks, 1 at a time, to the sugar-oil mixture and beat well after each addition, scraping down the sides of the bowl, as needed.
Step 10 –Add the sweet potatoes, the hot water, and the vanilla to the egg mixture and beat, about 3-4 minutes.
Step 11 –Set the mixer to the lowest speed and carefully add the remaining flour, the baking powder, the remaining cinnamon, the cloves, the salt, the baking soda, and the nutmeg to the sweet potato mixture and mix until the batter is just combined. Avoid overmixing.
Step 12 –Transfer the egg whites from the refrigerator and use a spatula to gently fold them into the batter.
Step 13 –Pour 1/2 of the batter into the prepared pan and sprinkle with 1/2 of the streusel. Repeat with the remaining batter and the remaining streusel.
Step 14 –Bake the cake until a toothpick inserted into the middle comes out moist but mostly clean, about 55 minutes-1 hour 5 minutes.
Step 15 –Transfer the baking pan to a wire rack and let the cake cool.
Step 16 –Slice and serve warm or at room temperature.
