This Sweet Potato Sour Cream Coffee Cake Recipe starts with a perfectly tender and moist sweet potato cake batter that’s highlighted by a ribbon of cinnamon swirl and topped with an addictive maple glaze. Serve this for all of your fall Entertaining.
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Let’s talk coffee cake. You might know it as that buttery, soft, and sweet cake with its quintessential ribbon of cinnamon and crumbly streusel hidden in the center. And of course, we can’t forget the light drizzle of glaze on top.
Each variation of coffee cake can be unique while still adhering to the same delicious flavor profiles we know and love. Hence this recipe being born: this Sweet Potato Sour Cream Coffee Cake recipe topped off with a Maple Glaze. There’s nothing wrong with a classic coffee cake but sometimes you just gotta mix it up.
Perks and Highlights on the Best Sweet Potato Coffee Cake
Cuisine Inspiration: Southern Comfort
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Warm Spices and Sweet Potato
Skill Level Required: Intermediate
Sweet Highlights:
- Autumnal Spices: The blend of cinnamon and nutmeg provides a warm and cozy flavor profile, perfect for fall gatherings or a comforting treat.
- Velvety Sweet Potatoes: The inclusion of sweet potatoes adds a unique twist but also contributes a moist and tender crumb to the cake.
- Cinnamon Swirl Perfection: A layer of sweet and spicy cinnamon swirl runs through the cake.
- Creamy Sour Cream: The sour cream ensures that every bite is rich and moist
- Luscious Maple Glaze: A drizzle of maple-infused glaze adds an extra layer of sweetness
Ingredients
At the base of this recipe is my sweet potato cake: a tender, moist and buttery cake that is naturally sweetened by the mashed sweet potatoes.
The potatoes also add a delightful earthiness that balances out this sweet treat. Not to mention that they add a beautiful coloration to the cake similar to the changing foliage in the fall.
Additional important ingredients for this cake are:
- Butter
- Sugar
- Salt
- Eggs
- Flour
- Leavening
- Spices and Extracts
- Sour Cream
The butter for this recipe is unsalted. I always select unsalted for baking because it is fresher and gives you the control over how much salt you add into your recipe. It must also be room temperature.
Granulated sugar is used for creaming this recipe along with salt. Never forget your salt since it is crucial for balancing flavors in cakes.
Eggs provide stability so they are totally necessary.
I used all purpose flour here instead of cake flour because I wanted this coffee cake to be a bit more stable and hefty. Don’t worry! It is still incredibly moist and since it is sifted, it is still lightened.
Leavening in the form of baking powder provides a wonderful lift. I wanted to also add amazing flavor to the sweet potato so nutmeg and cinnamon were delicious selections. Vanilla extract helped to balance it all out.
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Finally Sour Cream coffee cakes are absolutely delicious and have incredible moistness so I added it here!
How to Make Sweet Potato Coffee Cake
Baking the Cake:
- Prep Work: Preheat your oven to 350°F and get your 10-cup bundt pan ready with some good greasing.
- Creaming Magic: In your mixer, fluff up the butter, sugar, and a pinch of salt for a good 5 minutes until it’s light and heavenly.
- Egg Action: Drop in the eggs, one by one, making sure each gets its moment to shine and blend well.
- Dry Ingredients Tumble: Slow things down and gently introduce the flour, baking powder, and a sprinkle of cinnamon and nutmeg to the mix.
- Sweet Potato Bliss: Finally, stir in the sour cream, sweet potato goodness, and a dash of your favorite extract until just right.
Creating the Cinnamon Swirl:
- Simple Stir: In a separate bowl, whisk together all the cinnamon swirl ingredients until smooth.
Layer and Swirl:
- First Layer: Pour half of your cake batter into the prepared pan.
- Swirl Time: Gently add the cinnamon mixture on top and give it a good swirl.
- Final Layer: Top it off with the remaining batter and it’s ready to bake for 50-60 minutes.
Cool and Glaze:
- Patience is Key: Let the cake cool for a brief 10 minutes, then flip it onto a cooling rack.
- Glazing Glory: Once completely cool, whisk up your glaze, ensuring it’s the perfect drizzling consistency.
- Drizzle and Serve: Lavishly drizzle the glaze over your cake and it’s ready to steal the show.
Storage
To store, wrap the cake tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days. For a longer shelf life, you can refrigerate it for up to a week, but make sure to bring it back to room temperature before serving it up.
Great Fall Baking Recipes
If you love fall baking recipes like this Sweet Potato Coffee Cake recipe, check out these other amazing recipes:
- This Spiced Cider Apple Cake is seriously insane! Moist and perfect for fall!
- This Caramel Apple Cheesecake recipe is utter perfection!
- One bite of this Caramel Pumpkin Lava Cake and you will melt!
- And of course I love a good pound cake, and this Pumpkin Pound Cake recipe is undeniably the best you will taste!
Sweet Potato Coffee Cake Recipe
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Equipment
Ingredients
For the Cake
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 1 tsp salt
- 5 large eggs room temperature
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup sour cream room temperature
- 3/4 cup mashed sweet potato
- 1 1/2 tbsp pure vanilla extract
For the Cinnamon Swirl
- 1/3 cup unsalted butter melted
- 2/3 cup light brown sugar packed
- 2 tbsp all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1 tsp pure vanilla extract
For the Maple Glaze
- 1 cup confectioner’s sugar
- 1 tbsp maple syrup
- 1/2 tbsp milk
Instructions
For the Cake
- Preheat your oven to 350 degrees and prepare your 10-cup bundt pan with shortening and flour or non-stick baking spray.
- In your mixer bowl, cream together butter, sugar and salt on high speed until light and fluffy for 5 minutes.
- Next add in eggs, one at a time, and mix until well-incorporated.
- Slow mixer to lowest speed and carefully add the flour, baking powder, cinnamon and nutmeg.
- Finally add in sour cream, sweet potato and extract and beat until just combined.
For the Cinnamon Swirl
- Add all ingredients to a medium sized bowl and whisk together and until smooth.
To Assemble Cake
- Pour half of cake batter into prepared bundt pan then pour cinnamon swirl mixture over the top and swirl through batter.
- Pour remaining cake batter on top of swirl then bake for 50-60 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
- Cool cake for 10 minutes then invert cake onto cooling rack and cool until room temperature.
For the Glaze
- Once cake is completely cooled, whisk together confectioner’s sugar, maple syrup and milk. Add more milk or syrup if needed. Glaze should be pourable but not too thin.
- Drizzle glaze over cooled cake and serve.
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Y’all this cake was so very yummy!! I’ve made it 3-4 times now & received rave reviews everytime!! Thx so much Jocelyn for sharing such a delicious recipe especially during the holidays!