Sweet Potato Pecan Coffee Cake
Indulge in the warm, cozy flavors of fall with this Sweet Potato Pecan Coffee Cake, a moist, spiced delight perfect for breakfast, dessert, or a midday coffee break. Made with creamy mashed sweet potatoes, aromatic cinnamon, nutmeg, and a crunchy pecan topping, this cake offers a luscious balance of soft crumb and satisfying texture. Topped with a rich cream cheese glaze and a buttery pecan crumble, every slice exudes a comforting homemade charm. Ready in just over an hour, this easy-to-make coffee cake pairs perfectly with a hot cup of coffee or tea, making it a crowd-pleaser for gatherings or a sweet treat for yourself.
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Recipe Information
Ingredients
- 1 cup sweet potatoes (mashed)
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 0.75 cup brown sugar (packed)
- 0.5 cup unsalted butter (softened)
- 2 large eggs
- 0.5 cup whole milk
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- 0.25 cup powdered sugar
- 4 ounces cream cheese (softened)
- 0.5 cup chopped pecans (for topping)
- 0.25 cup brown sugar (for topping)
- 0.5 teaspoon ground cinnamon (for topping)
- 2 tablespoons unsalted butter (melted, for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the mashed sweet potatoes and vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Fold in 1 cup of chopped pecans gently to the batter.
Pour the batter into the prepared baking pan and spread it evenly.
In a small bowl, combine the brown sugar, cinnamon, melted butter, and additional 1/2 cup of chopped pecans for the topping. Sprinkle this mixture over the batter evenly.
Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
While the cake cools, make the glaze by whisking together powdered sugar and softened cream cheese in a bowl. Add a drizzle of milk if necessary to thin the consistency.
Once the cake is cool, drizzle the cream cheese glaze over the top using a spoon or piping bag for decorative swirls.
Slice and serve the cake at room temperature. Pair with coffee for the ultimate indulgent treat.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 55.7 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 281 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
