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

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

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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