Sweet Potato Cake With Crumble Topping
Tender sweet potato cake with an oatmeal and brown sugar crumble topping makes a wonderful morning snack or evening dessert!
Sweet Potato Cake
Sweet potatoes are one of my very favorite veggies and I look forward to making our most requested family recipe, Sweet Potato Casserole every year.
Each time I make that casserole I roast more than enough sweet potatoes to freeze the pulp to use another time.
I was planning on whipping it up into smoothies by re-creating my Pumpkin Pie Spice Smoothie.
Instead this delicious sweet potato cake happened!
Low Sugar Sweet Potato Cake
This recipe bakes in a 9 x 13 inch pan, so it’s perfect for a crowd.
When I first started to make this cake back in 2014 I used regular granulated and brown sugar. Since then I’ve cut back on my sugar intake significantly.
I left the cake recipe as originally written, but please check the notes for low sugar alternatives.
Remember that sweet potatoes are naturally sweet, so it doesn’t take a lot of extra sweetener to make this sweet potato cake a dessert.
The sugar in this cake can easily be halved and still taste like a treat.
On the other hand, if you use sugar alternatives like Truvia, erythritol, monk fruit or any other sweetener, feel free to experiment like I have.
How To Roast Sweet Potatoes
If you have time to roast sweet potatoes, which I highly recommend, you’ll love the delicious flavor they each potato yields.
Alternatively, if you are in a rush, use canned sweet potatoes (without sugar).
When I can’t find sugar free canned sweet potatoes, I’ll buy the lightly sweetened potatoes and rinse them well under water.
To roast sweet potatoes follow these steps, which is similar to the way I roasted the potatoes for this sweet potato soup:
- Line a baking sheet with foil and set aside.
- Pick sweet potatoes that are approximately the same size.
- Wash each potato and slice in half.
- Place on baking sheet and drizzle with oil.
- Place in the oven on 375°F and roast for 45-60 minutes or until tender.
- Cool and with a spoon remove pulp.
Sweet Potato Cake Recipe Instructions
Once the sweet potatoes are prepared the cake comes together quickly!
First, whisk together flour, sweetener, pumpkin pie spice.
Next, in a separate bowl mix together sweet potato pulp, milk, butter, eggs and vanilla.
Finally, mix all ingredients together until well incorporated and put batter in a lightly greased baking pan.
Note – I used self-rising flour for this recipe, which has baking powder and salt already mixed in the blend.
Crumble Topping Ingredients For Sweet Potato Cake
- stick butter at room temperature
- one cup each of the following brown sugar or sugar alternative
- old fashioned quick oats
- 1 teaspoon pumpkin pie spice
Crumble Topping Instructions
The crumble topping can be used in two different ways.
Either layer the cake with batter, half the crumble and repeat the layering OR add all the crumble to the top.
How To Make Crumble topping
- In a large bowl mix together sweetener, flour, oats and pumpkin pie spice.
- Add butter and with two forks or a pastry blender work butter into ingredients until large crumbs form.
- Top on sweet potato batter or layer as mentioned above.
- Bake at 350°F for 45 minutes or until the center comes clean after sticking a toothpick in the center of the cake.
I brought this sweet potato cake to work before leaving on vacation and although I usually write a note explaining what I’m sharing, this time I left no hints to what was in the pan.
I was worried that if I mentioned that the cake was made with sweet potatoes, then it would sound too healthy and wouldn’t be eaten! haha!
First, just because it has a root veggie in it, it doesn’t make this completely healthy. Sweet potatoes do add a few extra vitamins that you might not get in other coffee cakes!
Second, silly me for thinking no one would like this!
The whole pan was clean by the end of the day, and no one questioned the ingredients.
I take that as a major win for The Foodie Affair.
You’re welcome for the extra veggies.
Sweet Potato Coffee Cake
- 2 cups self rising flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 3/4 cups sweet potato pulp
- 1 cup milk
- 1 stick 1/2 cup butter, melted and cooled
- 2 eggs
- 1 teaspoon vanilla
- 1 stick 1/2 cup butter, softened
- 1 cup brown sugar
- 1 cup self rising flour you can use regular flour
- 1 cup Old fashioned quick oats
- 1 teaspoon pumpkin pie spice
- Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with cooking spray and set aside.
- In a large bowl whisk together flour, sugar, and pumpkin pie spice. In a separate bowl blend together sweet potato, milk, butter, eggs and vanilla. Mix into flour/sugar mixture and blend well.
- In a separate bowl cut together with a pastry blender or fork the butter, brown sugar, flour, pumpkin pie spice, and oats.
- Pour half of the batter into the prepared pan, top with half of the crumb mixture, then repeat.
- Bake for 45 minutes. Cake is done when toothpick inserted in the center comes out clean
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
THIS is the coffee cake of my dreams! Putting it on repeat all fall long because it is perfection!
Thank you, Erin! Hope you love it as much as we have enjoyed it thorough the years!
I am digging this dessert for Thanksgiving and Halloween since everyone else always brings pumpkin pie! This is totally going to wow them!
Any idea if this will work in a tube pan? I just like the way a coffee cake looks in a nice display.
I haven’t tried it, but I bet it will cook fine. Just make sure to monitor the amount of batter closely so it doesn’t overflow from the pan when it expands while baking. Let me know how it worked for you!
Worked like a charm! I had to bake it an extra 15 minutes, but that’s to be expected 🙂
Excellent! I bet it looked pretty!
A perfect duo indeed 🙂
Happy New Year, Joanne!
Thank you, Bam! Cheers to a great year 🙂
Double yum! I just love anything with a crumble topping and this one looks so good. Wishing you a super 2015!
What a fantastic coffeecake! My family would go crazy for it—as would I! Happy, happy New Year, Sandra!
Thank you, Liz! Wishing you a wonderful new year!
What?! Sweet potato coffee cake?! This is genius!!! I want a bite right now!
This hit the spot for sure!
This cake looks so moist! I bet it smells so good while baking!
Oh, yes this did smell amazing! Plenty of butter in this recipe, plus the sweet potatoes add a lot of moisture too!
What a terrific idea…the coffee cake looks great as does the new look of your blog. Wishing you all the best for the new year.
Thanks so much, Karen! I love my little blog spot on the web 🙂
What a great way to transform leftovers! I do love the look of your coffee cake. It has great colour and texture and I’m sure flavour as well. Happy New Year to you and all your family, Sandra xx
I had to force myself to not eat the pulp just as it was so that I could use it for another recipe. So glad I waited for these results 🙂 Cheers, Charlie!
Isn’t that the truth, if you tell them it is healthy they won’t even try it. haha But this looks great!
Lol – I know, it’s like sneaking in veggies when least expected!
I know I’d love this cake! Looks absolutely amazing!
Thanks, Sheena! This tastes great with a cup of tea!
This looks so good! It is making me miss fall already… 🙂
The best time of the year in my opinion, and especially love all the baking that takes place!
I never in a million years would have thought of this! Wish I worked at YOUR work….
The cake looks incredibly moist, is it more moist that usual cakes??
I think the sweet potatoes add a lot of extra moisture. The butter helps too 😉
This looks amazing. Can’t wait to try it on New Year’s morning!
Hope it was enjoyed by all, Mary Ellen!
well now this just looks like one of the tastiest things ever! this cake looks flaky, moist, and sooo tasty Sandra! and btw I love the new look of your site Sandra!
Thanks a bunch, Erica!
How creative! It looks so delicious. Love all the flavors in this!
Thank you, Kristin! This is a great cake to share and smells delish when baking too 🙂
This sounds awesome I am definitely making it for new years morning! Thanks!
Hope you loved it! Thank you!
I’ve never heard of anything more delicious sounding; yet one more use for sweet potatoes! Thanks so much for sharing this one.
Love sweet potatoes and so pleased that this coffee cake came out so tasty!
It must be bursting with flavors! I wish to you a very Happy New Year!
Happy New Year to you as well, Katerina!
I adore everything about this cake and can’t wait to make it!
Thank you, Linda! Let me know how you like it!
I love sweet potatoes too but I’ve never made a cake like this. I want this today. I have all the ingredients and I have the time. Win!
It always makes me excited when I get tempted by a recipe and have all the ingredients. It’s a sign — must make and eat! 🙂