Sweet Potato Spice Cake with Fresh Ginger & Pecan Streusel Topping

Sweet Potato Spice Cake with Fresh Ginger & Pecan Streusel Topping
Photo by Scott Phillips

Ingredients

  • 1 Tbs. finely grated fresh ginger
  • 7-½ oz. (1-2/3 cups) unbleached all-purpose flour; more for the pan
  • ¾ cup vegetable oil; more for the pan
  • 3 oz. (2/3 cup) unbleached all-purpose flour
  • 1 cup baked, mashed sweet potato, at room temperature or slightly warmer (from about one 15-ounce sweet potato)
  • 1-½ cups very firmly packed light brown sugar
  • 2 oz. (¼ cup) unsalted butter, melted
  • + 10 more ingredients
    • 1 Tbs. molasses
    • 1/8 tsp. table salt
    • 3 large eggs, at room temperature
    • ½ cup very firmly packed light brown sugar
    • ½ cup chopped toasted pecans
    • ¼ tsp. ground cinnamon
    • ¼ tsp. ground cardamom
    • ¾ tsp. table salt
    • 1-½ tsp. baking soda
    • 1/8 tsp. freshly grated nutmeg or ¼ teaspoon ground nutmeg

In a small bowl, stir the flour, brown sugar, pecans, and salt. Drizzle the melted butter over the dry ingredients and stir until well combined. The streusel should feel clumpy, not sandy, when gently squeezed between your finger- tips. If the streusel seems dry, add more melted butter.

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network