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

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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