This sweet potato coffee cake is a wonderfully delicious and moist cake that is perfect for any time of the day! It's loaded with tasty sweet potatoes, warm baking spices, honey, and vanilla! Finally, this cake is sprinkled with a sweet, crumbly oat topping that is completely irresistible!
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Instructions
To get started, preheat your oven to 350°F (175°C) and lightly grease an 8x8 baking dish.
In a large mixing bowl (or your stand mixer), beat together your brown sugar, honey, and softened butter until nice and creamy. Then, beat in the egg.
Add in the mashed sweet potato and vanilla extract and beat again, stopping to scrape down the mixing bowl as necessary.
Next, beat in the baking soda, cinnamon, cloves, nutmeg, and salt until all of the ingredients are well incorporated.
In small increments, slowly stir in the flour until just combined. You don't want to over-mix the batter. Then pour the batter into your prepared baking dish and smooth it out with a silicone spatula.
In a mixing bowl, mix together your flour, brown sugar, oats, and cinnamon until evenly distributed. Add in the butter and mix well.
Sprinkle the oat topping mixture over the cake batter.
Bake at 350°F (175°C) for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan before serving.
Notes
Be careful not to overmix your batter. As soon as the flour is distributed, stop mixing!
The batter for this cake is very thick (similar to cookie dough). Just use a silicone spatula to evenly spread it into your baking dish.
If you use canned sweet potatoes, try to find pure unsweetened sweet potatoes. If you use canned yams in syrup, it will be much sweeter!
The easiest way to get some mashed sweet potatoes is to pierce two large sweet potatoes all over with a fork. Then, pop them in the microwave for 6 minutes, or until soft. Slice them open and use a fork to mash them!
To store: Keep leftovers tightly covered at room temperature for up to 3 days.