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

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

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