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