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

  • 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)
  • 2 oz. (¼ cup) unsalted butter, melted
  • ½ cup very firmly packed light brown sugar
  • 1/8 tsp. freshly grated nutmeg or ¼ teaspoon ground nutmeg
  • + 10 more ingredients
    • 1 Tbs. finely grated fresh ginger
    • 1 Tbs. molasses
    • 1-½ cups very firmly packed light brown sugar
    • 1/8 tsp. table salt
    • 3 large eggs, at room temperature
    • ½ cup chopped toasted pecans
    • ¼ tsp. ground cinnamon
    • ¼ tsp. ground cardamom
    • ¾ tsp. table salt
    • 1-½ tsp. baking soda

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

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