I found a recipe for an acorn squash streusel cake and had very little of the ingredients on hand, so I used it as a base recipe--but changed it so much that it became an original. It is rich and flavorful, so a small piece is enough. It has a heavy texture that is nice. Let cool or eat warm with a cup of coffee.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cake:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch square baking dish with cooking spray.

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  • Whisk white wheat flour, baking soda, 1 teaspoon cinnamon, and salt together in a bowl. Beat 1/2 cup brown sugar, honey, and 1/4 cup butter together in another bowl with an electric mixer until creamy; beat in egg. Add sweet potato and vanilla extract to butter mixture and beat until smooth.

  • Stir flour mixture into sweet potato mixture until batter is evenly moistened and smooth. Pour batter into prepared baking dish.

  • Mix all-purpose flour, 1/3 cup brown sugar, rolled oats, 1/4 cup butter, and 1 teaspoon cinnamon together in a bowl until combined. Sprinkle oats mixture over batter.

  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes.

Nutrition Facts

203 calories; protein 3.3g 7% DV; carbohydrates 34.7g 11% DV; fat 6.5g 10% DV; cholesterol 26.9mg 9% DV; sodium 290.8mg 12% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/21/2016
Solid 4 stars on this one. I followed the recipe exactly except for the topping. The batter was very thick so I was a little worried it would be dry and crumbly. I patted the dough out in the pan and crossed my fingers. I then made the topping which I added walnuts to. The topping was a little wet and formed clumps rather than small crumbs. I broke it us and spread it out evenly on top. I thought it might sink but the cake batter was too dense for that. I was pleasantly surprised that the cake baked up nice and doubled in size. The cake texture is not dry nor is it crumbly. It is a soft cake and very moist. We really liked the addition of the nuts in the topping and I also added a sugar drizzle. The cake is not overly sweet which I liked but the sugar glaze was needed. Nice flavor - you can taste sweet potato and I will be making this again. Read More
(2)

Most helpful critical review

Rating: 3 stars
05/29/2020
I had a couple of leftover sweet potatoes so I decided to give this a try. Another reviewer noted the batter was thick, and mine was the same. I added a couple of teaspoons of applesauce to try to add some moisture. The topping was thick so I just added it in drops. After baking, the cake came out kind of dense but it tasted okay. Something about the consistency and flavor just doesn’t say “coffee cake” to me. I probably wouldn’t make this one again. Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/21/2016
Solid 4 stars on this one. I followed the recipe exactly except for the topping. The batter was very thick so I was a little worried it would be dry and crumbly. I patted the dough out in the pan and crossed my fingers. I then made the topping which I added walnuts to. The topping was a little wet and formed clumps rather than small crumbs. I broke it us and spread it out evenly on top. I thought it might sink but the cake batter was too dense for that. I was pleasantly surprised that the cake baked up nice and doubled in size. The cake texture is not dry nor is it crumbly. It is a soft cake and very moist. We really liked the addition of the nuts in the topping and I also added a sugar drizzle. The cake is not overly sweet which I liked but the sugar glaze was needed. Nice flavor - you can taste sweet potato and I will be making this again. Read More
(2)
Rating: 5 stars
01/29/2019
Very good for left over sweet potatoes. I added chopped pecans on top before it was almost done for an added texture. Definitely will make this again. Read More
Rating: 3 stars
05/29/2020
I had a couple of leftover sweet potatoes so I decided to give this a try. Another reviewer noted the batter was thick, and mine was the same. I added a couple of teaspoons of applesauce to try to add some moisture. The topping was thick so I just added it in drops. After baking, the cake came out kind of dense but it tasted okay. Something about the consistency and flavor just doesn’t say “coffee cake” to me. I probably wouldn’t make this one again. Read More
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Rating: 5 stars
02/11/2017
I loved this recipe. I'm a fan of sweet potatoes and coffee cake and I thought it was a great way to sneak in some vegetables. It's very yummy and moist. Read More
Rating: 5 stars
05/04/2016
I had a leftover baked sweet potato and decided to make this coffee cake. My daughter who loves sweet potato breads said it was awesome! I followed the recipe exactly. It's just the right amount of sweetness for a breakfast dish. Read More