sweet potato spicecake with ginger & pecan topping
From a cookbook.
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yield
16 serving(s)
cook time
45 Min
method
Bake
Ingredients For sweet potato spicecake with ginger & pecan topping
- FOR THE TOPPING
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2/3 call purpose flour
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1/2 cfirmly packed light brown sugar
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1/2 cchopped toasted pecans
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18 tspsalt
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1/4 cunsalted butter, melted
- FOR THE CAKE
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3/4 cvegetable oil
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1 2/3 call purpose flour
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1 1/2 cpacked light brown sugar
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3eggs, room temperature
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1 canbaked, mashed sweet potato, room temperature
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1 Tbspmolasses
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1 Tbspfinely grated fresh ginger
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3/4 tspsalt
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1/4 tspground cinnamon
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1/4 tspground cardamom
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1/8 tspfreshly grated nutmeg
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1 1/2 tspbaking soda
How To Make sweet potato spicecake with ginger & pecan topping
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1Make the topping: 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 fingertips. If the streusel seems dry, add more melted butter.
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2Make the cake: Position a rack in the center of the oven and heat the oven to 350. Lightly oil and flour a 9 inch square baking pan; tap out excess flour. In a medium bowl, combine the oil, brown sugar, and eggs and, using a whisk, stir until the mixture is smooth and the sugar begins to dissolve, 30-60 seconds. If the sugar forms lmps, break them up with your fingers; a few tiny lumps are fine.
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3Whisk in the mashed sweet potato, molasses, grated ginger, salt, cinnamon, cardamom, and nutmeg. Sift the flour and baking soda directly onto the batter. Using a whisk or rubber spatula, combine the ingredients until well blended and almost smooth. Pour the batter into the prepared pan, spreading it evenly with the spatula. Sprinkle the streusel evenly over the batter, creating small clumps as you go by squeezing the streusel between your fingers.
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4Bake until a skewer inserted in the center comes out with only most crumbs clinging to it, about 45 minutes. Set the pan on a rack to cool for 15 minutes. Run a knife around the edge of the pan. Let cool until just warm and then cut into squares and serve from the pan, or wrap well in plastic. Store at room temperature for up to a week.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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