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

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