This Sweet Potato Cake is dense and moist with a hint of winter spices and a delicious crunchy pecan topping.
Prep Time 20minutes
Cook Time 45minutes
Total Time 1hour5minutes
For the Cake
1/4cuplight brown sugar
2cupssweet potato puréeyield from about 3 medium-large sweet potatoes
For the Streusel Topping
1/4cuppecan nutsroughly chopped
Preheat the oven to 350°F. Grease a 7x11 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.
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.