Cook The Book: Sweet Potato Cake With Pecan Streusel

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Pecan streusel:

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

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