The Ultimate Thanksgiving Coffee Cake

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This coffee cake is insanely delicious, filled with warm spices and sweet potato flavor. It is the perfect dessert for your Thanksgiving table, especially if you are a lover of coffee cake. This cake is rich and moist and is the perfect complement to your holiday meal. The addition of sweet potato purée into the cake batter gives the cake a velvet texture, which is second to none.

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The Ultimate Thanksgiving Coffee Cake

Fall Flavors, Warm Spices, the perfect compliment to the fall holidays!
Course Dessert
Cuisine American
Keyword coffee cake, thanksgiving

Ingredients

  • 1/2 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar
  • 1/2 cup Unsalted Butter softened at room temp
  • 2 Eggs room temp
  • 1 tsp Vanilla Extract
  • 1 cup Sweet Potato Puree
  • 1/4 cup Sour Cream
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 2 cups AP Flour
  • 3/4 cup 2% Milk
  • 1/2 tsp Salt
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder

Cream Cheese Layer

  • 8 oz Cream Cheese (room temp)
  • 1/3 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1 Egg

Crumble topping

  • 1 1/3 cups AP Flour
  • 2/3 cup Light Brown Sugar
  • 2 tbsp Cinnamon
  • 1/2 cup Roasted Pecans Chopped
  • 1/2 cup Unsalted Butter melted

Icing

  • 1 cup Confectioners Sugar
  • 1 1/2 tbsp Water
  • 1/2 tsp Vanilla Extract

Instructions

  • Take out the eggs, butter and cream cheese for the recipe so that they come to room temp.
  • Preheat the oven to 400℉.
  • Roast a large sweet potato or 2 small ones for 1 hour or until fork tender. Allow to cool to room temperature.
  • Lower the oven to 350℉.
  • Into a large bowl, add butter and sugars. Cream together until light and fluffy.
  • Add room temp eggs and mix well. Then add vanilla extract, sweet potato puree and sour cream and mix well.
  • Add in the cinnamon and nutmeg and mix.
  • Add 1 cup of flour and mix. Then add the milk and mix until combined. Then add the other cup of flour along with salt, baking soda, and baking powder. Mix until just combined. Do not over mix or the cake will be dense.
  • For the cream cheese filling, mix the sugar, cream cheese, egg and vanilla extract in a small bowl. Mix well until creamy. Set aside.
  • For the crumble topping, mix the flour, brown sugar, chopped pecans, salt and cinnamon. Mix and then pour the melted butter over the mixture and mix with a fork to form crumbles. Set aside.
  • Spray a 9×9 pan pan with baking spray and then line it with parchment paper it helps to make it stick to the pan.
  • Pour half the batter into the pan and spread it out. Then add the cream cheese filling on top and spread it out. Then the other half of the batter on top of that and spread it out. Sprinkle with the crumble topping to cover the entire cake.
  • Bake at 350℉ for 1 hour 20 mins or until a knife comes out clean. Time may vary depending on your oven.
  • To make the sugar glaze, add 1 cup of confectioners sugar with 1 1/2 tbsp of water, 1/2 tsp vanilla extract to a bowl and mix. Drizzle onto the cake once it has cooled.
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