Cook The Book: Sweet Potato Cake With Pecan Streusel Recipe

Name: Cook The Book: Sweet Potato Cake With Pecan Streusel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cups all-purpose flour; 1/2 cup packed light brown sugar; 1/2 cup toasted chopped pecans; 1/8 teaspoon salt; 1/4 cup unsalted butter, melted; 3/4 cup oil; 1 1/2 cup packed light brown sugar; 3 large eggs, at room temperature; 1 cup baked mashed sweet potato, at room temperature or just warm (from 1 large or 2 small sweet potatoes); 1 tablespoon molasses; 1 tablespoon finely grated fresh ginger; 3/4 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1/8 teaspoon freshly grated nutmeg; 1 2/3 cups all-purpose flour; 1 1/2 teaspoon baking soda

Servings: persons

2/3 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 cup toasted chopped pecans
1/8 teaspoon salt
1/4 cup unsalted butter, melted
3/4 cup oil
1 1/2 cup packed light brown sugar
3 large eggs, at room temperature
1 cup baked mashed sweet potato, at room temperature or just warm (from 1 large or 2 small sweet potatoes)
1 tablespoon molasses
1 tablespoon finely grated fresh ginger
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon freshly grated nutmeg
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking soda

1
["For the streusel, in a small bowl stir together the flour, brown sugar, pecans, and salt. Drizzle in the butter and stir until well combined. Squeeze the mixture between your fingers to form small clumps; set aside.", "For the cake, preheat the oven to 350u00b0F. Butter and flour a 9""-square baking pan. In a medium bowl, whisk together the oil, brown sugar, and eggs until smooth and creamy, about 1 minute. Whisk in the sweet potato, molasses, 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 pan, spreading evenly with the spatula. Sprinkle the streusel evenly over the batter. Bake until a skewer inserted near the center comes out with only moist crumbs clinging, about 45 minutes. Cool until just warm in the pan on a wire rack. Cut into rectangles."]

1429

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2/3 cups all-purpose flour, 1/2 cup packed light brown sugar, 1/2 cup toasted chopped pecans, 1/8 teaspoon salt, and more.

Yes, Cook The Book: Sweet Potato Cake With Pecan Streusel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cook The Book: Sweet Potato Cake With Pecan Streusel

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