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

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

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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