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