Sweet Potato Coffee Cake

This sweet potato coffee cake transforms ordinary mornings into something special. The combination of fluffy cake studded with sweet potato and a cinnamon streusel topping creates a comforting treat that feels both indulgent and wholesome. I discovered this recipe during my gluten free baking experiments, and it's become my signature contribution to weekend brunches.

I first created this recipe when looking for ways to use leftover roasted sweet potatoes, and now I deliberately cook extra sweet potatoes just to make this coffee cake. The warm spices paired with the natural sweetness of sweet potato create pure comfort food magic.

Ingredients

• Gluten free all purpose flour blend: Ensures proper structure while keeping the cake tender and safe for those with gluten sensitivities
• Mashed sweet potato: Adds natural moisture, subtle sweetness, and valuable nutrients
• Greek yogurt: Contributes tanginess and moisture that makes the cake exceptionally tender
• Coconut sugar: Offers a deeper, caramel like sweetness compared to regular sugar
• Ground cinnamon and nutmeg: Provide the warm spice profile that complements sweet potato perfectly
• Coconut oil: Creates richness while keeping the recipe potentially dairy free

Step-by-Step Instructions

Prepare Your Equipment:

Begin by preheating your oven to exactly 350°F and prepare your baking pan with either a light coating of oil or parchment paper. The parchment paper makes for incredibly easy removal after baking, which I highly recommend for preserving the perfect cake structure.

Mix Dry Ingredients:

Combine your gluten free flour, leavening agents, salt, and spices in a bowl, whisking thoroughly to ensure even distribution. This step is particularly important with gluten free baking to prevent any pockets of baking powder or soda from creating bitter spots in your finished cake.

Prepare Wet Ingredients:

In a separate larger bowl, thoroughly mix your sweet potato, sugar, eggs, oil, yogurt, and vanilla until completely smooth. The texture should be uniform with no visible sweet potato lumps. I find using room temperature ingredients creates the most cohesive batter.

Combine Batters:

Gradually incorporate the dry ingredients into your wet mixture, being careful not to overmix. Stir just until combined with no visible flour pockets. Overmixing can make gluten free baked goods tough, so use a gentle hand with about 10 to 12 strokes maximum.

Create Streusel:

Mix the streusel ingredients together until they form small, pea sized crumbles. The texture should be somewhat sandy but clump together when pressed. If your mixture seems too wet, add a tablespoon more flour. If too dry, a teaspoon more melted butter usually solves the issue.

Assemble And Bake:

Pour your batter into the prepared pan, using a spatula to spread it evenly to the corners. Generously sprinkle the streusel topping across the entire surface, covering completely. Bake for the full time, checking for doneness when a toothpick inserted in the center comes out clean or with a few moist crumbs.

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The sweet potato is truly the star ingredient here. I discovered that using orange fleshed sweet potatoes gives the cake a gorgeous golden hue that makes it even more appealing. My family now requests this coffee cake specifically when the weather turns cool, claiming the spices and sweet potato flavor signal the official start of autumn in our home.

Make Ahead Tips

This coffee cake actually tastes even better the day after baking. The flavors meld together beautifully as it sits, and the texture becomes even more tender. To make ahead, simply bake as directed, allow to cool completely, then wrap tightly with plastic wrap or store in an airtight container at room temperature. The cake maintains perfect freshness for about two days at room temperature or up to a week refrigerated.

Sweet Potato Preparation

The quality of your sweet potato dramatically affects the final result of this coffee cake. For the best flavor, I recommend roasting whole sweet potatoes in a 400°F oven until completely tender, which concentrates their natural sweetness. Simply prick a medium sweet potato several times with a fork, place directly on the oven rack, and bake for about 45 minutes until very soft. Once cooled, the skin peels off easily, and the flesh mashes perfectly. This method produces a much deeper flavor than boiling or microwaving.

Seasonal Variations

This versatile coffee cake can be adapted throughout the year to showcase seasonal flavors. In autumn, add a tablespoon of pumpkin pie spice to the batter for an enhanced fall profile. During winter holidays, add a teaspoon of orange zest and a handful of fresh cranberries to the batter for a festive twist. Spring calls for a light lemon glaze drizzled over the top, while summer versions benefit from fresh berries gently pressed into the top before adding the streusel. These variations keep the recipe exciting year round while maintaining the beloved sweet potato base.

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Recipe FAQs

→ Can I make this cake dairy-free?

Yes, use dairy-free yogurt and vegan butter as substitutes for the yogurt and butter in the recipe.

→ Can I use regular flour instead of gluten-free flour?

Yes, you can substitute gluten-free flour with the same amount of all-purpose flour if you do not require a gluten-free option.

→ How should I store the cake?

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days for longer freshness.

→ Can I add nuts to the streusel topping?

Yes, you can mix 1/4 cup of chopped pecans or walnuts into the streusel topping for added crunch and flavor.

→ What can I substitute for coconut sugar?

You can use an equal amount of brown sugar as a substitute for coconut sugar in both the batter and streusel topping.