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Sweet Potato Pie Coffee Cake

Course Breakfast, Dessert

Ingredients

Coffee Cake

  • 1/2 cup Unsalted butter softened
  • 1 3/4 cup Granulated Sugar
  • 1/4 cup Brown sugar
  • 2 Eggs large
  • 1 tsp Vanilla extract
  • 15 oz Farmer's Market Organic Sweet Potato Pie Mix
  • 1 2/3 cup All-purpose flour
  • 1 tsp Salt
  • 2 tsp Ground cinnamon
  • 1 1/2 tsp Pumpkin pie spice
  • 2 1/2 tsp Baking powder
  • 1/2 cup Whole milk

Streusel Topping

  • 1/4 cup Butter cubed & cold
  • 1/2 cup Granulated sugar
  • 1/4 cup Brown Sugar
  • 1/2 cup Pecans chopped
  • 6 tbsp Flour

Instructions

For the Topping

  • Make sure that the butter is cold, either straight from the fridge, or freeze it directly after cutting to chill for a few minutes.
  • Mix all ingredients together until it starts to clump together and is crumbly. You do not want to see any chunks of butter.
  • Gently break apart with your fingers, and chill in the fridge until you are ready to use. You want to avoid it getting soft before baking.

For the Coffee Cake

  • Preheat oven to 350F.
  • Cream butter with sugar until light and fluffy. Scrape down the bowl.
  • Add in eggs and vanilla. Scrape bowl.
  • Add in Farmer's Market Organic Sweet Potato Pie Mix and scrape bowl.
  • Sift dry ingredients together.
  • Alternate adding the dry in 3 parts with the milk in 2, ending with the dry. Don’t over mix. Only mix until incorporated, scraping between each addition.
  • Add to lined and greased pans.
  • Liberally coat top/s with streusel topping, gently pressing the topping into the cake batter.
  • Bake at 350 - time will vary based on oven and size of pan, but roughly 30-50 minutes. Make sure to rotate halfway. A toothpick should come out clean when it is done.