Description
This Sweet Potato Coffee Cake is perfectly spiced, has the most delicious cinnamon layer and crumb topping, and is drizzled with a sweet orange icing for the perfect finish. This recipe is perfect for your next holiday breakfast or brunch!
Ingredients
Scale
Middle Cinnamon Layer
- 1/2 cup dark brown sugar
- 2 tablespoons all purpose flour
- 1 tablespoon ground cinnamon
- 1/4 teaspoon orange zest
Coffee Cake Batter
- 6 tablespoons butter, diced
- 1/2 cup whole milk Greek yogurt
- 1 cup mashed sweet potato
- 2 teaspoons vanilla extract
- 2/3 cup dark brown sugar
- 2 eggs
- 1/4 cup milk
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1/2 teaspoon cardamom
- 1/2 teaspoon cloves
Crumb Topping
- 3 tablespoons butter, melted
- 1/2 cup dark brown sugar
- 1/2 cup all purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Sweet Orange Icing
- 2/3 cup powdered sugar
- 1 to 1 1/2 tablespoons milk or non-dairy milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon orange zest
Instructions
- Preheat your oven to 350 degrees and lightly grease a square 8×8 baking dish or line with parchment paper.
- Make the Cinnamon Orange Layer: Add the dark brown sugar, all purpose flour, ground cinnamon, and orange zest to a small bowl and stir until well combined.
- Brown the Butter for the Cake: Add the diced butter to a small light-colored skillet or pot. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Allow the butter to bubble and “cook” until it begins to change from a bright yellow color to a golden brown color. Continually stir the butter as you see the foam start to dissipate and brown bits begin to form in the bottom of the pan. Cook and stir the butter until it is a golden brown color and has a nutty aroma. Remove the butter from the heat and transfer to a heat safe dish to cool slightly.
- Make the Crumb Topping: Add the melted butter, brown sugar, all purpose flour, and cinnamon to a small mixing bowl. Stir together until well combined and a crumble forms. Set aside.
- Make the Coffee Cake Batter: Add the browned butter, Greek yogurt, mashed sweet potato, vanilla extract, brown sugar, and milk to a large mixing bowl. Whisk together until well combined.
- To another mixing bowl, add the all purpose flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg, cardamom, and clove. Whisk together until well combined.
- Gently fold the dry ingredients into the wet ingredients until you have a thick batter. Transfer half the batter into the prepared baking dish and spread in an even layer. Next, sprinkle the cinnamon orange layer evenly over the batter. Next, pour the remaining half of the batter over the cinnamon layer and smooth into an even layer.
- Bake the coffee cake at 350 degrees for 30-40 minutes or until a toothpick comes out clean when inserted into the middle of the cake. If using a ceramic baking dish the cake may take a bit longer to bake.
- Make the Icing: Add the confectioner’s sugar, milk, vanilla extract, and orange zest to a mixing bowl. Whisk together until well combined and smooth.
- Let the coffee cake cool for 15-20 minutes before drizzling the icing over the cake while warm. Slice into 9 squares and enjoy!
