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Sweet Potato Cake with Pecan Streusel
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Description
Dense and moist with a hint of winter spices and a delicious crunchy pecan topping.
Ingredients
- FOR THE CAKE:
- ½ cups Butter, Softened
- ¼ cups Light Brown Sugar
- ½ cups White Sugar
- 2 Eggs
- ¼ cups Maple Syrup
- 2 cups Sweet Potato Puree
- 2 cups Flour
- 2 teaspoons Cinnamon
- ½ teaspoons Nutmeg
- ½ teaspoons Cloves
- ½ teaspoons Allspice
- ¼ teaspoons Salt
- FOR THE STREUSEL TOPPING:
- 6 Tablespoons Flour
- ¼ cups White Sugar
- ¼ cups Brown Sugar
- ¼ cups Butter, Cold
- ¼ cups Chopped Pecans
Preparation
Preheat the oven to 350°F. Grease a 7×11 inch baking dish.
In a large bowl with an electric mixer beat the butter and both sugars together until creamy, about 5 minutes. Add the eggs and continue beating until light in color and foamy. Stir in the maple syrup and the sweet potato purée.
Sift the remaining cake ingredients into the bowl and stir everything into a dense batter. Pour the batter into the prepared baking dish and smooth the top.
To make the streusel topping crumble all topping ingredients together in a small bowl until crumbs form. Scatter evenly over the batter. Bake for 40-45 minutes.
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