sweet potato spicecake with ginger & pecan topping

Name: Sweet Potato Spicecake With Ginger & Pecan Topping
Cook time: 45 min
Yield: 16
Cuisine: American
Ingredients: FOR THE TOPPING; 2/3 cup(s) all purpose flour; 1/2 cup(s) firmly packed light brown sugar; 1/2 cup(s) chopped toasted pecans; 18 teaspoon(s) salt; 1/4 cup(s) unsalted butter, melted; FOR THE CAKE; 3/4 cup(s) vegetable oil; 1 2/3 cup(s) all purpose flour; 1 1/2 cup(s) packed light brown sugar; 3 - eggs, room temperature; 1 can(s) baked, mashed sweet potato, room temperature; 1 tablespoon(s) molasses; 1 tablespoon(s) finely grated fresh ginger; 3/4 teaspoon(s) salt; 1/4 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground cardamom; 1/8 teaspoon(s) freshly grated nutmeg; 1 1/2 teaspoon(s) baking soda

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

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
2/3 c

all purpose flour
1/2 c

firmly packed light brown sugar
1/2 c

chopped toasted pecans
18 tsp

salt
1/4 c

unsalted butter, melted
FOR THE CAKE
3/4 c

vegetable oil
1 2/3 c

all purpose flour
1 1/2 c

packed light brown sugar
3

eggs, room temperature
1 can

baked, mashed sweet potato, room temperature
1 Tbsp

molasses
1 Tbsp

finely grated fresh ginger
3/4 tsp

salt
1/4 tsp

ground cinnamon
1/4 tsp

ground cardamom
1/8 tsp

freshly grated nutmeg
1 1/2 tsp

baking soda

How To Make sweet potato spicecake with ginger & pecan topping

1
Make 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.

2
Make 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.
3
Whisk 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.
4
Bake 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.
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