Sweet Potato Coffee Cake with Cream Cheese and Pecan Streusel

If you love coffee cake with a good crumb topping, this sweet potato coffee cake is one to try. The sweet potato keeps the cake moist, while cinnamon, brown sugar, and pecans give it that familiar coffee cake flavor. There’s also a layer of sweetened cream cheese tucked into the middle and a molasses glaze drizzled over the top. It’s a little richer than your usual coffee cake, and it’s especially good for fall brunches and holiday gatherings.

• Great for making ahead: Bake it the day before, refrigerate overnight, and add the glaze when you’re ready to serve.
• No complicated techniques: The batter, cream cheese filling, and streusel are all made with simple mixing steps.
• Fresh or canned sweet potatoes work: Use whichever is easiest, as long as they’re plain and unseasoned.
• Perfect for sharing: One 9-inch cake makes 12 servings, making it a good choice for brunch or holiday gatherings.
• Easy to customize: Try walnuts instead of pecans or add a pinch of nutmeg for a different flavor.

This sweet potato coffee cake has a few different layers, but the ingredients are pretty straightforward. You’ll find the full measurements in the recipe card below.

For the Sweet Potato Cake

• Sweet potato purée: Adds moisture and a subtle sweetness. Use plain purée without added sugar or spices.
• All-purpose flour: Gives the cake its structure.
• Granulated sugar: Sweetens the batter.
• Eggs: Help hold everything together.
• Sour cream: Adds moisture and keeps the cake tender.
• Butter-flavored vegetable shortening: Helps give the cake a soft texture.
• Molasses: Adds a deeper sweetness that works well with the cinnamon.
• Vanilla extract: Adds flavor to the batter.
• Ground cinnamon: Gives the cake its warm spice flavor.
• Baking powder and baking soda: Help the cake rise.
• Kosher salt: Balances the sweetness.

For the Cream Cheese Filling

• Cream cheese: Creates the creamy center. Let it soften before mixing.
• Powdered sugar: Sweetens the filling and helps keep it smooth.

For the Pecan Streusel

• All-purpose flour: Forms the base of the crumb topping.
• Light brown sugar: Adds sweetness and a little caramel flavor.
• Ground cinnamon: Brings warmth to the topping.
• Chopped pecans: Give the streusel its crunch.
• Butter-flavored vegetable shortening: Helps create the crumbly texture.

For the Molasses Glaze

• Powdered sugar: Creates the base of the glaze.
• Molasses: Adds a rich sweetness.
• Milk: Thins the glaze so it’s easy to drizzle over the cake.

• Prepare the pan: Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
• Mix the cake batter: Beat shortening and sugar until fluffy. Add eggs, sweet potato purée, sour cream, molasses, and vanilla. Mix in the dry ingredients until just combined.
• Make the cream cheese filling: Beat softened cream cheese and powdered sugar until smooth.
• Prepare the pecan streusel: Combine flour, cinnamon, brown sugar, and pecans. Cut in shortening until crumbly.
• Layer the cake: Spread half the batter into the pan, followed by the cream cheese filling and half the streusel. Add the remaining batter and streusel.
• Bake and cool: Bake for 55–65 minutes, until the cake is set. Cool completely in the pan.
• Finish with glaze: Whisk powdered sugar, molasses, and milk until smooth. Drizzle over the cooled cake before serving.

• Switch up the nuts: Chopped walnuts are a good alternative to pecans for the streusel. You can also leave the nuts out.
• Add more spice: Try a pinch of nutmeg or ground ginger alongside the cinnamon for a little extra warmth.
• Try pumpkin purée: Plain pumpkin purée can be used in place of sweet potato, although the flavor and texture may vary.
• Change the glaze: Swap the molasses for maple syrup or honey for a different flavor.
• Skip the cream cheese filling: For a more traditional coffee cake, leave out the cream cheese layer. The texture and baking time may change.

• Refrigerator: Once completely cooled, cover the cake tightly or place slices in an airtight container. Refrigerate for up to 4 days because of the cream cheese filling.
• Freezer: Wrap cooled, unglazed slices individually in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months.
• Thawing: Let frozen slices thaw overnight in the refrigerator. Add the molasses glaze after thawing for the best results.
• Reheating: Enjoy chilled or let a slice sit at room temperature briefly before serving. For a warm slice, microwave in 10-second intervals until just warmed through. Avoid overheating the cream cheese filling.
• Make Ahead: Bake the cake a day in advance, let it cool completely, and store it covered in the refrigerator. Add the glaze shortly before serving.