Serves 12
80 min
Sweet Potato Apple Crumb Coffee Cake
Recipe GLPR3cd508bec59b6c
A moist and flavorful coffee cake featuring roasted sweet potato and fresh Granny Smith apples, topped with a buttery crumb topping. Perfect for breakfast, brunch, or an afternoon treat. This cake is tender, subtly spiced with cinnamon and allspice, and bakes to golden perfection.
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Ingredients
¼ cup butter, softened
¼ cup plus 2 tablespoons coconut oil
8 ounces sweet potato puree
¾ cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
1¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon salt
1 large Granny Smith apple, peeled, cored, and diced (about 1 cup)
½ cup sugar
¼ cup rolled oats
Directions
Preheat your oven to 350°F (175°C). Lightly spray an 8-inch round cake pan with non-stick cooking spray and set aside.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and allspice. Set this dry mixture aside.
In a large bowl using a stand mixer with the paddle attachment (or with a hand mixer), combine the sweet potato puree, brown sugar, and coconut oil. Mix on low speed for about 30 seconds until just combined, then increase the speed to medium and beat for 1 minute until the mixture is well blended.
Add the egg to the sweet potato mixture and beat for 30 seconds more until fully incorporated.
Stir the vanilla extract into the mixture until combined.
Add the dry ingredients in three separate additions, stirring gently after each addition until just combined. Do not overmix the batter.
Fold in about two-thirds of the diced apples into the batter until evenly distributed. Pour the batter into the prepared cake pan and spread it into an even layer. Scatter the remaining diced apples over the top of the batter.
To prepare the crumb topping, combine the flour, sugar, and rolled oats in a small bowl and mix until well blended. Add the softened butter and use your fingertips to rub the mixture together until it resembles coarse breadcrumbs or sand.
Sprinkle the crumb topping evenly over the apples on top of the cake batter.
Bake for 40 to 50 minutes, until the sides of the cake begin to pull away slightly from the pan and a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
Allow the cake to cool in the pan for 20 minutes, then turn it out onto a serving plate and flip it again onto a wire rack. Cool to room temperature before serving.
