We're always looking for updated recipes of timeless brunch classics - like this Sweet Potato Coffee Cake. It only takes minutes to mix up, but will provide smiles to anyone who gets a piece. Top it off with a dollop of fresh whipped cream and you've created dessert! Enjoy!
⅓ Cup all-purpose flour
½ tsp cinnamon
5 Tbsp butter (softened)
2 Cups all-purpose flour
2 tsp baking powder
¾ Cup sweet potato puree
¾ Cup 2% milk
- Preheat oven to 350℉. Lightly oil a 9” springform pan or square baking pan.
- For streusel topping, in a medium bowl combine flour, oats, sugar, and cinnamon. Work butter into mixture with fingertips until crumbly. Set aside.
- For coffee cake, in a large bowl, combine flour, sugar, baking powder, cinnamon, and salt. In a separate bowl, whisk together sweet potato, milk, oil, eggs, and vanilla. Fold wet ingredients into dry ingredients. Batter will be stiff. Spread batter into pan and sprinkle streusel on top.
- Bake until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool 10 minutes before serving.