Sweet Potato Coffee Cake

I found a recipe for an acorn squash streusel cake and had very little of the ingredients on hand, so I used it as a base recipe--but changed it so much that it became an original. It is rich and flavorful, so a small piece is enough. It has a heavy texture that is nice. Let cool or eat warm with a cup of coffee.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 203 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• 2 teaspoons baking soda
• ¼ cup honey
• ¼ cup butter, softened
• ⅓ cup all-purpose flour
• ½ cup brown sugar
• ⅓ cup rolled oats
• ⅓ cup brown sugar
• ½ teaspoon vanilla
• cooking spray
• 1 teaspoon cinnamon
• 2 cups soft white wheat flour
• 1 cup cooked mashed sweet potatoes

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch square baking dish with cooking spray.

Step 2

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.

Step 3

Stir flour mixture into sweet potato mixture until batter is evenly moistened and smooth. Pour batter into prepared baking dish.

Step 4

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.

Step 5

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.