Behind the Recipes
Sweet Potato Cake with Pecan Streusel and Maple Glaze by Divya Gugnani
Makes 12 servings
INGREDIENTS:
For the cake:
3/4 cup vegetable oil
1 1/2 cup packed light brown sugar
3 large eggs, at room temperature
1 cup baked mashed sweet potato, at 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 2/3 cups all-purpose flour
1 1/2 tsp. baking soda
For the pecan streusel:
2/3 cups flour
1/2 cup packed light brown sugar
1/2 cup toasted chopped pecans
1/8 tsp. salt
1/4 cup unsalted butter, melted
For the maple glaze:
1/2 cup powdered sugar
2 tbsp. maple syrup
PREPARATION:
1. Preheat the oven to 350 degrees and grease a 9" square pan.
2. Make the streusel by mixing together the flour, brown sugar, pecans and salt. Pour in the melted butter and stir until it forms coarse crumbs. Set aside.
3. In a medium bowl, whisk together the oil, brown sugar and eggs until smooth.
4. Mix in the sweet potato, ginger, molasses, salt, cinnamon, cardamom and nutmeg. Sift in the flour and baking soda and blend using a rubber spatula.
5. Pour the batter into the pan and spread evenly. Sprinkle the streusel evenly over the surface and bake about 45 minutes, or until a toothpick comes out clean.
6. While the cake is baking, make the maple glaze by whisking together the sugar and maple syrup. If it is too thick, add a few drops of water. If it is too thin, add more sugar.
7. When the cake is cool, drizzle with maple glaze and serve.
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