There’s just something about a cozy coffee cake that screams comfort, right? Especially when you get that first whiff of it baking. Well, get ready, because I’ve found a twist that’s totally become my go-to: this incredible Sweet Potato Pecan Coffee Cake! It’s got all the soft, tender crumb you expect, but with the subtle sweetness of sweet potato that just sings, especially when paired with crunchy pecans. I remember one crisp fall afternoon, I had some leftover mashed sweet potato and a craving, and this recipe was born. Trust me, it’s a game-changer!
Why You’ll Love This Sweet Potato Pecan Coffee Cake
Seriously, there are so many reasons! For starters, it’s unbelievably moist thanks to the sweet potato – no dry crumbs here! The combo of that subtle sweet potato flavor with the crunch of toasted pecans is just pure magic. Plus, it’s surprisingly easy to whip up, making it perfect for those busy mornings when you need a little something special. And the smell? Oh my gosh, it makes your kitchen smell absolutely divine while it’s baking. It’s fantastic for breakfast, brunch, or even as a cozy dessert. It’s just a delightful twist on a classic that everyone is going to adore!
Ingredients for Your Perfect Sweet Potato Pecan Coffee Cake
Okay, so gathering your ingredients is the first step to coffee cake heaven! You’ll want to have everything ready to go, just like I do. For the cake itself, grab your trusty mashed sweet potato – make sure it’s nice and smooth so it just melts into the batter. Then, you’ll need some softened butter, a mix of granulated and light brown sugar for that perfect sweetness, a couple of large eggs, a splash of vanilla extract, all-purpose flour, baking powder, baking soda, and a pinch of salt.
Don’t forget the sour cream; it’s a little secret weapon for extra moisture! And of course, the stars alongside the sweet potato: about a cup of chopped pecans, divided for the batter and the topping. For that irresistible streusel, you’ll use a bit more flour, some more brown and granulated sugar, and crucially, cold, cubed butter that’s key to that crumbly texture. It sounds like a lot, but trust me, it all comes together beautifully!
How to Make This Sweet Potato Pecan Coffee Cake: Step-by-Step
Alright, let’s get this bake started! Making this coffee cake is seriously a joy, and honestly, pretty straightforward. First things first, preheat your oven to 350°F (175°C) and get that 9×13 inch baking pan greased and floured. This makes sure our beautiful cake doesn’t stick one bit!
Preparing the Coffee Cake Batter
Now for the batter! In a big bowl, cream together your softened butter with both the granulated and brown sugar until it’s light and fluffy. It should look almost like pale sunshine. Then, just beat in those eggs one at a time, followed by the vanilla extract and that lovely mashed sweet potato. In a separate bowl, give your flour, baking powder, baking soda, and salt a little whisk together. You’ll gradually add this dry mix to your wet ingredients, alternating with the sour cream. Start and end with the dry stuff! Mix it until it’s just combined – don’t overdo it! Finally, gently stir in half—that’s 1/2 cup—of your chopped pecans. Pour this gorgeous batter into your prepared pan and spread it out nice and even. It’s going to smell amazing already!
Crafting the Perfect Streusel Topping
For that crunchy topping, grab another bowl. Toss in the remaining 1/2 cup of flour, the brown sugar, and the granulated sugar. Now, add your cold, cubed butter. This is where the magic happens! You can use a pastry blender or just your fingertips to cut the butter into the dry stuff until it looks like coarse crumbs. Think tiny little pebbles. Lastly, stir in the rest of your chopped pecans – about another 1/2 cup. This topping is going to be SO good! It’s almost as easy as making this amazing chicken!
Assembling and Baking Your Sweet Potato Pecan Coffee Cake
Time to bring it all together! Take that delicious streusel topping you just made and sprinkle it all over the cake batter in the pan. Don’t be shy; get it everywhere! Now, pop it into your preheated oven. You’ll want to bake it for about 35 to 45 minutes. The easiest way to tell if it’s done is to stick a wooden skewer or a toothpick right into the center. If it comes out clean, with just a few moist crumbs attached (not wet batter!), then you’re golden! Let your amazing Sweet Potato Pecan Coffee Cake cool in the pan for about 10 minutes because it’s still pretty hot and delicate. Then, carefully transfer it to a wire rack to cool down completely. Or, you know, just dive in while it’s still a little warm – I won’t judge!
Tips for the Best Sweet Potato Pecan Coffee Cake
Alright, so I’ve made this sweet potato pecan coffee cake more times than I can count, and over the years, I’ve picked up a few tricks that really make it sing! First off, that sweet potato? Make sure it’s really well-mashed. I like to bake my sweet potatoes until they’re super soft and then mash them really thoroughly with a fork. Using canned pureed sweet potato works in a pinch, but honestly, nothing beats the flavor and moisture from a fresh, baked one. Believe me, your taste buds will thank you!
And those pecans! While they’re delicious as-is, toasting them first is a total game-changer. Just pop them on a dry baking sheet in the oven for about 5-7 minutes until they’re fragrant. It really brings out their nutty flavor. For the streusel topping, cold butter is your best friend. It’s what makes it nice and crumbly instead of gooey. If your kitchen is super warm, pop the butter in the freezer for about 10 minutes before cubing it. This cake is almost as rewarding as making this amazing banana cake!
Ingredient Notes and Substitutions
So, let’s talk ingredients! If you’re in a pinch and don’t have fresh sweet potato, you *can* use canned sweet potato puree, but try to find one without any added sugar or spices. Just make sure it’s pureed really smooth! For those who need to avoid dairy, you can swap the butter for a good quality vegan butter stick, and use a dairy-free sour cream alternative. You might find the texture is a tiny bit different, but it should still be delicious! And if you’re not a huge pecan fan, you could try chopped walnuts or even some toasted pumpkin seeds in the streusel for a different kind of crunch.
Serving and Storage Instructions
This Sweet Potato Pecan Coffee Cake is absolutely divine served warm, straight from the oven, or even at room temperature. It pairs perfectly with a hot cup of coffee or a soothing mug of tea. If, by some miracle, you have any leftovers, don’t worry! Just wrap the cooled cake tightly in plastic wrap or store it in an airtight container. It should stay wonderfully fresh on the counter for about 2-3 days. For longer storage, you can pop it in the refrigerator for up to a week, or even freeze slices for a quick treat later on!
Frequently Asked Questions about Sweet Potato Pecan Coffee Cake
Can I use canned sweet potato puree?
You absolutely can! If you’re short on time or can’t find fresh sweet potatoes, canned pureed sweet potato works wonderfully. Just make sure you choose one with no added sugar or spices. You won’t need to mash it, of course, just measure it right out of the can. It adds that same lovely moisture and flavor!
Can I make this gluten-free?
Yes, you can definitely adapt this recipe to be gluten-free! It’s a bit of a science experiment, but I find using a good quality gluten-free all-purpose flour blend that contains xanthan gum works best. You might need to adjust the liquid slightly, maybe adding a touch more sour cream if the batter seems too thick. The streusel topping is usually naturally gluten-free if you use a GF flour blend there too!
How long does the coffee cake stay fresh?
This Sweet Potato Pecan Coffee Cake stays lovely and moist for about 2 to 3 days at room temperature when stored in an airtight container. If your kitchen is really warm, popping it in the fridge can extend its freshness for up to a week. Honestly though, it never lasts that long in my house! It’s almost as popular as my healthy banana bread!
Can I substitute the pecans?
Totally! If pecans aren’t your thing, or you just don’t have them on hand, don’t sweat it. Chopped walnuts are a fantastic substitute and add a similar nutty crunch. You could also try slivered almonds or even toasted sunflower seeds for a different kind of texture. Whatever you choose will be delicious!
Estimated Nutritional Information
Now, about the nutrition! Keep in mind these numbers are estimates and can wiggle a bit depending on exactly how you measure things or ingredient brands. This recipe usually comes out to around 350 calories per slice, with about 18g of fat (8g of that being saturated), 45g of carbs, and roughly 30g of sugar give or take. It’s a treat, for sure, but a totally delicious one that’s part of the cozy fun!
Print
Sweet Potato Pecan Coffee Cake
- Total Time: 60 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and flavorful coffee cake featuring sweet potato and crunchy pecans.
Ingredients
- 1 cup mashed sweet potato
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 cup chopped pecans, divided
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and mashed sweet potato.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1/2 cup of the chopped pecans.
- Pour the batter into the prepared baking pan and spread evenly.
- In a medium bowl, combine the remaining 1/2 cup flour, brown sugar, and granulated sugar for the streusel topping.
- Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Stir in the remaining 1/2 cup chopped pecans.
- Sprinkle the streusel topping evenly over the cake batter.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure your sweet potato is fully mashed and smooth for best texture.
- For a richer flavor, use dark brown sugar in the streusel.
- You can toast the pecans before adding them for a deeper nutty taste.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg
Keywords: sweet potato, pecan, coffee cake, dessert, baking, fall flavors, holiday baking