Yield: Yields one 9-inch square cake.
This cake is incredibly moist, thanks to the sweet potato, and the fresh ginger adds a vibrancy that other spice cakes can only dream of. One piece is never enough.
Baking and mashing a sweet potato is easy. Heat the oven to 450°F. Prick the skin of the sweet potato several times with a fork, set the potato directly on the oven rack, and bake until very tender, about 1 hour. (If you’re in a hurry, prick a large sweet potato with a fork, set on a paper towel, and microwave on high until tender, about 5 minutes.) When the potato is cool enough to handle, peel off the skin and smash the flesh in a bowl with a masher, or whisk until smooth.
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Yay, another Nicole Rees recipe! Day one it was less flavorful than I had hoped, but day 2 onward, the taste developed wonderfully, and the cake stayed moist for a week. I reduced the sugar by 10% and it was still plenty sweet. The streusel topping could have used a bit more butter (as suggested but you don't find this out until you eat it!). One note: be sure to use a 9X9 pan ... I only had an 8X8 and it sunk in the middle. Still tasted great, but I'm guessing may have baked more evenly in a 9X9 pan.
Fantastic snack cake, moist, spicy.
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