Sweet Potato Cake with Pecan Streusel

This Sweet Potato Cake is dense and moist with a hint of winter spices and a delicious crunchy pecan topping.

For the Cake:
1/2 cup butter, softened
1/4 cup light brown sugar
1/2 white sugar
2 eggs
1/4 cup maple syrup
2 cups sweet potato purée (yield from about 3 medium-large sweet potatoes)
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/4 teaspoon salt

For the Streusel Topping:
6 tablespoons flour
1/4 cup sugar
1/4 cup brown sugar
1/4 cup pecan nuts, roughly chopped
1/4 cup cold butter
1/2 teaspoon cinnamon

View the full recipe at Savory Nothings →