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

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