I used an acorn squash streusel cake recipe I found as a starting point because I had very few of the ingredients on hand, but I modified it so much that it was no longer a recipe at all. Just a tiny piece will do because it is so tasty and rich. It has a great, thick texture. Eat warm with a cup of coffee or allow to cool.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- cooking spray
- 2 cups soft white wheat flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup brown sugar
- ¼ cup honey
- ¼ cup butter, softened
- 1 egg
- 1 cup cooked mashed sweet potatoes
- ½ teaspoon vanilla
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ⅓ cup rolled oats
- ¼ cup butter, softened
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch square baking dish with cooking spray.
- Whisk white wheat flour, baking soda, 1 teaspoon cinnamon, and salt together in a bowl. Beat 1/2 cup brown sugar, honey, and 1/4 cup butter together in another bowl with an electric mixer until creamy; beat in egg. Add sweet potato and vanilla extract to butter mixture and beat until smooth.
- Stir flour mixture into sweet potato mixture until batter is evenly moistened and smooth. Pour batter into prepared baking dish.
- Mix all-purpose flour, 1/3 cup brown sugar, rolled oats, 1/4 cup butter, and 1 teaspoon cinnamon together in a bowl until combined. Sprinkle oats mixture over batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.
Nutrition Facts
| Calories | 203 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 291 mg |
| Sugars | 16 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I had a couple of leftover sweet potatoes so I decided to give this a try. Another reviewer noted the batter was thick, and mine was the same. I added a couple of teaspoons of applesauce to try to add some moisture. The topping was thick so I just added it in drops. After baking, the cake came out kind of dense but it tasted okay. Something about the consistency and flavor just doesn’t say “coffee cake” to me. I probably wouldn’t make this one again.
Very good for left over sweet potatoes. I added chopped pecans on top before it was almost done for an added texture. Definitely will make this again.
I loved this recipe. I’m a fan of sweet potatoes and coffee cake, and I thought it was a great way to sneak in some vegetables. It’s very yummy and moist.
I had a leftover baked sweet potato and decided to make this coffee cake. My daughter, who loves sweet potato breads, said it was awesome! I followed the recipe exactly. It’s just the right amount of sweetness for a breakfast dish.
Solid 4 stars on this one. I followed the recipe exactly except for the topping. The batter was very thick so I was a little worried it would be dry and crumbly. I patted the *dough* out in the pan and crossed my fingers. I then made the topping which I added walnuts to. The topping was a little wet and formed clumps rather than small crumbs. I broke it us and spread it out evenly on top. I thought it might sink but the cake batter was too dense for that. I was pleasantly surprised that the cake baked up nice and doubled in size. The cake texture is not dry nor is it crumbly. It is a soft cake and very moist. We really liked the addition of the nuts in the topping and I also added a sugar drizzle. The cake is not overly sweet which I liked but the sugar glaze was needed. Nice flavor – you can taste sweet potato and I will be making this again.