This sweet potato coffee cake is soft, warmly spiced, and topped with a buttery brown sugar streusel that pairs perfectly with a cup of coffee. It is a cozy bake that turns leftover cinnamon sweet potatoes into a moist, flavorful crumb cake everyone will love.

Sweet potato coffee cake is hearty, delicious, and such a smart way to use up leftover sweet potatoes sitting in your refrigerator. The natural sweetness and creamy texture of sweet potato puree add incredible flavor and moisture to the batter, making this one of those cakes that feels comforting enough for breakfast but special enough for dessert.

Ingredients

Leftover mashed Sweet potato
Brown sugar
Unsalted butter
Eggs
Vanilla extract
All-purpose flour

Oatmeal

Baking powder
Baking soda
Salt
Cinnamon

For the streusel topping

Brown sugar
All-purpose flour
Cinnamon
Unsalted butter

Equipment

8×8 pan
Mixing bowls
Small bowl
Whisk
Spatula
Measuring cups and teaspoons
Oven
Toothpick

Instructions

1. Preheat the oven and prepare your pan by greasing it or lining it with foil for easy removal later.
2. In a large bowl, combine the sweet potato mixture with brown sugar, melted butter, honey, eggs, and vanilla extract. Whisk until mostly smooth. A few small lumps are fine and help give the cake great texture.
3. In a separate bowl, stir together the dry ingredients, including flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, stirring until a thick batter forms. Do not overmix.
5. Pour the batter into the prepared pan and smooth it evenly to the edges.
6. In a small bowl, mix the streusel ingredients until crumbs form. Sprinkle the crumbs evenly over the top of the batter.
7. Bake until the center of the cake is set, and a toothpick inserted into the center comes out with just a few moist crumbs.
8. Let the cake cool before slicing and serving.

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Sweet Potato Oatmeal Crumble Cake

This sweet potato coffee cake is soft, warmly spiced, and topped with a buttery brown sugar streusel that pairs perfectly with a cup of coffee. It is a cozy bake that turns leftover cinnamon sweet potatoes into a moist, flavorful crumb cake everyone will love.

Ingredients

• 1 cup Mashed Sweet Potato
• 1/2 cup melted butter, cooled
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon

Streusel Topping

• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat oven to 350 degrees. Grease an 8x8 pan or line with foil.

2. In a large bowl, whisk together sweet potato puree, brown sugar, melted butter, honey, eggs, and vanilla extract until smooth.

3. In another bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the sweet potato mixture and stir just until combined.

4. Pour the batter into the pan and spread it evenly.

5. In a small bowl, mix brown sugar, flour, cinnamon, and melted butter until a crumbly streusel forms. Sprinkle over the batter.

6. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. Cool before slicing. This sweet potato coffee cake has a tender crumb and a rich, spiced flavor that make it perfect with a cup of coffee

Directions

1. Preheat oven to 350 degrees. Grease an 8×8 pan or line with foil.

2. In a large bowl, whisk together sweet potato puree, brown sugar, melted butter, honey, eggs, and vanilla extract until smooth.

3. In another bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Add the dry ingredients to the sweet potato mixture and stir just until combined.

4. Pour the batter into the pan and spread it evenly.

5. In a small bowl, mix brown sugar, flour, cinnamon, and melted butter until a crumbly streusel forms. Sprinkle over the batter.

6. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean. Cool before slicing. This sweet potato coffee cake has a tender crumb and a rich, spiced flavor that make it perfect with a cup of coffee.

Storing Leftovers

Store leftovers covered tightly with foil or in an airtight container. Keep at room temperature for up to two days, or in the refrigerator for up to five days. You can warm slices slightly before serving to bring back the fresh-from-the-oven flavor.

If You Like This Recipe, try another recipe of mine! 

Applesauce Cookie Bars
Moose Track Cookie Bars
Crushed Pineapple Muffins
Sweet Potato Brownies 

This sweet potato coffee cake is one of those cozy cakes that disappear fast thanks to its soft texture, warm spices, and buttery streusel topping.

If you like this recipe, please comment below this blog post or tag me on social media. I am on Pinterest and Facebook and love seeing your bakes.