When you want to bring warmth and comfort right to your kitchen table, nothing beats the Sweet Potato Cake with Cinnamon and Pecan Topping Recipe. This delightful cake combines the natural sweetness and vibrant color of mashed sweet potatoes with a crunchy, spiced pecan topping that is simply irresistible. Every bite carries a perfect balance of tender crumb, subtle spices, and a buttery maple glaze that will quickly turn this treat into one of your absolute favorites. Whether it’s a cozy family gathering or an everyday indulgence, this recipe stands out as a charming way to celebrate sweet potatoes beyond the usual sides.
Ingredients You’ll Need
Simple ingredients often create the most extraordinary dishes, and this Sweet Potato Cake with Cinnamon and Pecan Topping Recipe is no exception. Each component plays a key role, from the fluffy texture that flour and baking powder build to the warm spices that create those cozy flavors.
- 3 cups all-purpose flour: Provides the structure and lightness your cake needs to rise beautifully.
- 1 cup sugar: Gives just the right sweetness to enhance the natural sugars in the sweet potatoes.
- 4 teaspoons baking powder: Essential for a fluffy, tender crumb that melts in your mouth.
- 1/2 teaspoon ground nutmeg: Adds a hint of warm, spicy aroma that complements sweet potatoes perfectly.
- 1/4 teaspoon salt: Balances flavors and enhances sweetness.
- 2 cups sweet potatoes (cooked, peeled, and mashed): The star of the show, providing moisture, color, and a subtle earthiness.
- 1 1/2 cups milk: Brings moisture and helps bind the batter together for a smooth texture.
- 2 large eggs (beaten): Adds richness and helps with the cake’s structure and moisture retention.
- 2 teaspoons vanilla extract: Lends a sweet, fragrant depth that elevates the overall flavor.
- 1/2 cup unsalted butter (melted): Infuses the cake with buttery richness and tenderness.
- 1 cup brown sugar: For the pecan topping, adds caramel notes and sweetness.
- 2 tablespoons all-purpose flour (for topping): Helps create that perfect crumbly texture in the topping.
- 1 tablespoon ground cinnamon: A lovely warming spice that enhances the topping’s flavor.
- 1/2 cup butter (softened, for topping): Binds the topping ingredients while keeping them delicately rich and crunchy.
- 2 cups powdered sugar: Used to prepare the glaze that adds a smooth, sweet finish.
- 3 tablespoons milk (for glaze): Keeps the glaze silky and easy to drizzle.
- 3 tablespoons maple syrup: Adds a natural sweetness with a wonderful hint of maple flavor, perfect with pecans.
- 1 teaspoon vanilla extract (for glaze): Adds aroma and enhances sweetness in the glaze.
- 1 teaspoon ground cinnamon (for glaze): A subtle spice twist to tie the glaze to the topping.
- 1/2 cup pecans (chopped, optional): Adds crunch and a nutty contrast to the softness of the cake and glaze.
How to Make Sweet Potato Cake with Cinnamon and Pecan Topping Recipe
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick cooking spray. This ensures your cake won’t stick, making it easier to serve those perfect slices that everyone is waiting for.
Step 2: Mix Your Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, and salt until evenly combined. This blend not only helps your cake rise but also infuses it with those subtle spicy notes that make each bite exciting and warm.
Step 3: Combine Sweet Potatoes and Wet Ingredients
In a separate bowl, mix the mashed sweet potatoes with milk until smooth. Then add the beaten eggs and vanilla extract to bring richness and aroma. This wet mixture is where the moistness and vibrant flavor of sweet potatoes start to shine through.
Step 4: Bring It All Together
Slowly add the wet ingredients to the dry mixture, stirring gently until just combined. Be careful not to overmix; this keeps your cake tender and light. Next, fold in the melted butter to add that luscious buttery texture we all love.
Step 5: Pour Batter and Prepare Topping
Pour the batter evenly into your prepared baking dish. For the topping, combine brown sugar, flour, cinnamon, and softened butter until crumbly. Stir in chopped pecans if you’re using them to add a satisfying crunch.
Step 6: Add the Pecan Topping and Bake
Sprinkle the pecan topping evenly over the batter. This step is what transforms the cake from simple to spectacular by giving it that irresistible cinnamon-pecan crunch on top. Place the dish in the oven and bake for 35 minutes, or until a toothpick inserted in the center comes out clean and the topping is golden brown.
Step 7: Prepare Glaze and Finish
While the cake cools slightly, whisk together powdered sugar, milk, maple syrup, vanilla, and cinnamon to make a smooth glaze. Drizzle this over the warm cake for a glossy, sweet finish that ties every flavor together beautifully.
How to Serve Sweet Potato Cake with Cinnamon and Pecan Topping Recipe
Garnishes
Fresh whipped cream or a dollop of creamy vanilla ice cream pairs wonderfully as a garnish. Sprinkle a few extra toasted pecans on top to emphasize the nutty textures. The warm spices combined with creaminess create a dessert experience you’ll savor long after your last bite.
Side Dishes
This Sweet Potato Cake with Cinnamon and Pecan Topping Recipe stands strong as a dessert, but it can also shine alongside light salads or fresh fruit platters for brunch. Offering something crisp and fresh balances the cake’s richness and sweetness perfectly.
Creative Ways to Present
For a festive feel, dust the top with ground cinnamon or a pinch of nutmeg just before serving. You might also serve cake slices in individual ramekins topped with a drizzle of warm caramel sauce. Presentation is all about warmth and inviting flavors, making the cake feel even more special.
Make Ahead and Storage
Storing Leftovers
Leftovers should be stored in an airtight container at room temperature for up to two days or refrigerated for up to a week. The spices and moisture hold up well, making it a great make-ahead treat for unexpected guests or cozy snack cravings.
Freezing
This cake freezes beautifully. Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to three months. When ready to eat, thaw overnight in the refrigerator for the best texture.
Reheating
Warm leftover slices gently in a microwave or oven to revive the soft texture and melt the glaze beautifully. About 20-30 seconds in the microwave or 10 minutes at 300°F in the oven does the trick. This brings back that just-baked magic each time.
FAQs
Can I use canned sweet potatoes for this recipe?
Absolutely! Canned sweet potatoes are a great shortcut as long as they are mashed well and drained if necessary. Just watch the moisture content so your batter doesn’t get too wet.
Is it necessary to use pecans in the topping?
Pecans add wonderful crunch and flavor, but you can omit them or substitute with walnuts or almonds if you prefer or have allergies.
Can I make this cake gluten-free?
Yes! Simply replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. The texture might be slightly different but still delicious.
How spicy is the cinnamon and nutmeg in the cake?
The spices are warm and subtle, meant to complement the sweet potatoes without overpowering them. If you’re sensitive to spices, feel free to reduce the amounts slightly.
What’s the best way to mash the sweet potatoes for this recipe?
Using a potato masher or ricer works best for a smooth, lump-free texture that blends evenly into the batter, ensuring every bite is tender and moist.
Final Thoughts
Trying the Sweet Potato Cake with Cinnamon and Pecan Topping Recipe will bring a heartwarming touch to your baking repertoire. Its blend of cozy spices, moist sweet potatoes, and crisp topping is truly comfort food at its finest. I hope you enjoy making it as much as I do sharing it—with every slice promising a little moment of joy and indulgence.
Print
Sweet Potato Cake with Cinnamon and Pecan Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Cake is a moist, spiced dessert perfect for any occasion. Made with mashed sweet potatoes, warm spices, and a rich cinnamon brown sugar topping, this cake is topped with a creamy maple glaze and optional pecans for added texture and flavor. It combines the natural sweetness of sweet potatoes with comforting fall flavors for a delicious treat.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 cup sugar
- 4 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 2 cups sweet potatoes (cooked, peeled and mashed)
- 1 1/2 cups milk
- 2 large eggs (beaten)
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter (1 stick), melted
Topping Ingredients
- 1 cup brown sugar
- 2 Tablespoons all-purpose flour
- 1 Tablespoon ground cinnamon
- 1/2 cup butter (softened)
- 1/2 cup pecans (chopped, optional)
Glaze Ingredients
- 2 cups powdered sugar
- 3 Tablespoons milk
- 3 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray to prevent sticking and set it aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, ground nutmeg, and salt until evenly combined. This ensures the leavening agents and spices are well distributed.
- Combine Wet Ingredients: In a medium bowl, mix the cooked, peeled, and mashed sweet potatoes with milk. Then add the beaten eggs and vanilla extract, blending until smooth.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredient bowl. Stir gently until just combined to avoid overmixing. Next, add the melted butter and fold it in thoroughly to enrich the batter.
- Pour Batter into Pan: Transfer the batter into the prepared baking dish, spreading it evenly.
- Make the Topping: In a small bowl, combine brown sugar, flour, and cinnamon. Cut in the softened butter until the mixture is crumbly. Sprinkle this topping evenly over the batter. Optional: sprinkle chopped pecans on top for crunch and flavor.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool.
- Prepare the Glaze: While the cake cools, whisk together powdered sugar, milk, maple syrup, vanilla extract, and ground cinnamon until smooth and pourable.
- Glaze the Cake: Drizzle the glaze evenly over the cooled cake before serving for a sweet, flavorful finish.
Notes
- Make sure sweet potatoes are fully cooked and mashed smoothly for the best texture.
- Do not overmix the batter to keep the cake light and tender.
- Allow the cake to cool before glazing so the glaze sets nicely.
- Chopped pecans are optional but add a lovely crunch and flavor.
- You can substitute maple syrup with honey for a different but complementary sweetness.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
