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

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

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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