Cafe Zupas Recipes: Roasted Sweet Potato Coffee Cake

15 Dec Cafe Zupas Recipes: Roasted Sweet Potato Coffee Cake

You know Cafe Zupas Executive Chef Ethan Kawasaki as the creator behind some of your favorite menu items, like the Quinoa Protein Bowls. What you probably don’t know is he often tests some of his other creations on those of us in the Cafe Zupas corporate office. It’s a hard job, eating all of those delicious baked goods, but someone’s got to do it.

We fell in love with this Roasted Sweet Potato Coffee Cake, and we’re excited to share this recipe with you. It’s irresistibly tasty, the perfect blend of flavor and texture, and yes – it smells just like Christmas morning. May your Holidays be filled with great friends, family, and food.



sweet-potato-coffee-cake_top_white_800x800Prep time1 hour
Cook time: 1 hour
Serves: 6-8

For the Crumble Topping

1/2 cup cold unsalted butter, cut into pieces
1/2 cup brown sugar
1/3 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/2 cup old fashioned rolled oats

For the Cake

1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 cups all-purpose flour
1/4 cup unsalted butter, softened
1/2 cup white sugar
1/2 cup brown sugar
2 large eggs
1 cup milk
1/2 cup heavy cream
1 teaspoon vanilla extract
1 large or 2 small red garnet sweet potatoes (you will need 1 1/3 cups puree)

Note: This can be prepared in a square cake pan, or in a muffin tin.


  1. Preheat oven to 350 degrees F and roast the sweet potatoes for about 1 hour until they are very soft. Let cool and remove the skin. Place the roasted sweet potato in a food processor and puree until smooth. Measure out 1 1/3 cups.
  2. Spray a 9-inch square cake pan with nonstick spray.
  3. Start by preparing the crumble topping. Mix together butter, brown sugar, flour, pumpkin spice, oats and cinnamon until coarse crumbs form. Set aside.
  4. In a medium bowl, whisk together pumpkin pie spice, salt, baking powder, soda and flour.
  5. In the bowl of your stand mixer, cream together butter and sugars. Add eggs, one at a time, and mix until incorporated. Add milk, heavy cream, and vanilla and stir to combine. Add sweet potato puree. Slowly pour dry ingredients into the wet and stir until fully combined.
  6. Pour half the batter into the prepared baking pan. Top with half of the crumble topping and pour remaining batter on top. Sprinkle with remaining crumble mixture and place in the oven. Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Let cool before cutting.