Sweet Potato-Apple Cake – Moist, Cozy, and Perfect for Fall

Sweet Potato-Apple Cake brings together two comfort-food favorites in one tender, fragrant loaf. It’s moist without being heavy, gently spiced, and sweet in a balanced, grown-up way. Think of it as a cross between a classic spice cake and a subtly sweet quick bread, with soft apples tucked into every bite.

It’s perfect for brunch, snack time, or an unfussy dessert. Serve it slightly warm with a dollop of yogurt or a drizzle of honey, and it tastes like a hug on a plate.

What Makes This Recipe So Good

• Ridiculously moist texture: Mashed sweet potato keeps the crumb soft and tender for days without being oily or dense.
• Balanced sweetness: Brown sugar and apples add natural sweetness, so the cake tastes cozy rather than cloying.
• Warm, gentle spices: Cinnamon, ginger, and nutmeg complement the sweet potato and apple without overpowering them.
• Everyday ingredients: Nothing fancy here—just pantry staples and a couple of fresh items.
• Make-ahead friendly: The flavor actually improves after a day, making it great for gifting or gatherings.

What You’ll Need

• 1 cup mashed cooked sweet potato (from about 1 medium sweet potato; roasted or steamed)
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 large eggs, at room temperature
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup neutral oil (such as canola or grapeseed)
• 1/3 cup plain yogurt or sour cream (room temperature)
• 1 teaspoon pure vanilla extract
• 1 1/2 cups peeled, diced apples (about 1–2 apples; Honeycrisp, Pink Lady, or Granny Smith)
• Optional: 1/2 cup chopped toasted pecans or walnuts
• Optional topping: 1 tablespoon turbinado sugar for a crunchy top

Instructions

1. Prep the pan and oven: Heat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling, leaving overhang for easy lifting.
2. Cook and mash the sweet potato: Roast or steam until very tender, then mash until smooth.

   Measure 1 cup and let it cool slightly so it doesn’t scramble the eggs.
3. Whisk dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
4. Mix the wet ingredients: In a large bowl, whisk eggs, brown sugar, and granulated sugar until slightly thick and glossy, about 30 seconds. Whisk in oil, yogurt, vanilla, and the mashed sweet potato until smooth.
5. Combine wet and dry: Add the dry mixture to the wet bowl.

   Stir gently with a spatula just until a few streaks of flour remain. Do not overmix.

6. Fold in apples (and nuts if using): Add diced apples and optional nuts. Fold gently to distribute evenly.

   The batter will be thick.

7. Fill the pan: Scrape the batter into the prepared pan. Smooth the top. Sprinkle with turbinado sugar if you like a crunchy crust.
8. Bake: Bake for 55–70 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

   If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes.

9. Cool: Let the cake cool in the pan for 15 minutes. Lift it out using the parchment and transfer to a wire rack to cool completely before slicing.
10. Serve: Enjoy plain, or with a swipe of butter, a drizzle of honey, or a spoonful of vanilla yogurt.

How to Store

• Room temperature: Wrap the cooled cake in plastic or keep in an airtight container for up to 3 days.
• Refrigerator: Store up to 6 days. Bring to room temperature or warm gently before serving for best texture.
• Freezer: Wrap slices individually, then place in a freezer bag.

  Freeze for up to 3 months. Thaw at room temperature or microwave in short bursts.

Benefits of This Recipe

• Nutritious boost: Sweet potatoes offer fiber, beta-carotene, and natural moisture, so the cake can use less oil than many quick breads.
• Great for using odds and ends: A single sweet potato and a couple of apples go a long way.
• Versatile timing: Works as breakfast, snack, or dessert. It pairs well with coffee or tea.
• Beginner-friendly: No mixer needed, and the batter is forgiving as long as you don’t overmix.

Pitfalls to Watch Out For

• Overmixing: Stir only until the flour disappears.

  Overmixing can make the cake tough or gummy.

• Too-wet apples: Very juicy apples can weep into the batter. Dice them small and pat dry with a paper towel if they’re extra juicy.
• Undercooked center: The apples and sweet potato make a moist batter. If the top browns quickly, tent with foil and continue baking until a tester comes out clean.
• Wrong pan size: A smaller pan can cause overflow and raw centers.

  Stick to a standard 9×5 loaf or divide into two mini loaves and reduce baking time.

Recipe Variations

• Maple spice: Replace granulated sugar with 1/4 cup maple syrup and reduce yogurt to 1/4 cup to balance moisture. Add a pinch of cloves.
• Citrus twist: Add 1 tablespoon orange zest to the wet ingredients and 1 tablespoon orange juice to the batter.
• Streusel top: Mix 3 tablespoons cold butter, 1/3 cup flour, 1/3 cup brown sugar, and a pinch of cinnamon until crumbly. Sprinkle over the batter before baking.
• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend with xanthan gum.

  Check doneness on the earlier side.

• No dairy: Use dairy-free yogurt (unsweetened) and plant-based butter or oil. The cake stays just as moist.
• Raisin or cranberry studded: Fold in 1/2 cup raisins or dried cranberries for extra pops of sweetness.
• Sheet cake style: Bake in an 8-inch square pan for 30–40 minutes and finish with a simple vanilla glaze.

FAQ

Do I have to cook the sweet potato first?

Yes. The sweet potato must be cooked and mashed before adding to the batter.

Roasting gives the best flavor and removes excess moisture, but steaming works too.

Can I use canned sweet potato or pumpkin puree?

You can use canned sweet potato puree as a one-to-one swap. Pumpkin puree also works, but the flavor will be a bit less sweet and more earthy. If using canned puree, blot with paper towels if it looks watery.

What apples work best?

Firm, slightly tart apples like Honeycrisp, Pink Lady, or Granny Smith hold their shape and balance the sweetness.

Avoid mealy varieties.

Can I make this into muffins?

Yes. Divide the batter into a 12-cup muffin tin lined with papers and bake at 350°F (175°C) for 18–24 minutes, or until a toothpick comes out clean.

How do I know when it’s done?

Look for a well-browned top and a toothpick that comes out clean or with a few moist crumbs from the center. If the loaf jiggles or the tester is wet, bake longer and tent with foil if needed.

Can I reduce the sugar?

You can reduce the total sugar by 2–3 tablespoons without affecting texture much.

Keep at least 1/2 cup total for proper structure and browning.

What if I don’t have yogurt or sour cream?

Use buttermilk in the same amount, or 1/3 cup milk plus 1 teaspoon lemon juice. The crumb may be slightly lighter but still moist.

In Conclusion

This Sweet Potato-Apple Cake is the kind of bake that makes the house smell amazing and invites people to linger. It’s simple to stir together yet tastes special, thanks to the natural sweetness and warm spices.

Keep a loaf around for weekday breakfasts, or bring it to your next get-together. One slice usually leads to another, so you might want to make two.