One more sweet treat, this one from the December 2005 issue of Fine Cooking magazine.
Ingredients:
For the pecan streusel topping: 3 oz. (2/3 cup) unbleached all-purpose flour 1/2 cup very firmly packed light brown sugar 1/2 cup chopped toasted pecans 1/8 tsp. table salt 2 oz. (1/4 cup) unsalted butter, melted For the cake: 3/4 cup vegetable oil; more for the pan 1-1/2 cups very firmly packed light brown sugar 3 large eggs, at room temperature 1 cup baked, mashed sweet potato, at room temperature or slightly warmer (from about one 15-ounce sweet potato) 1 tablespoon sorghum or molasses 1 tablespoon finely grated fresh ginger 3/4 teaspoon table salt 1/4 teaspoon ground cinnamon 1/4 teaspoons ground cardamom 1/8 teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg 7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour; more for the pan 1 1/2 teaspoons baking soda
Preparation:
Make the pecan streusel topping:
In a small bowl, stir the flour, brown sugar, pecans, and salt. Drizzle the melted butter over the dry ingredients and stir until well combined. The streusel should feel clumpy, not sandy, when gently squeezed between your finger- tips. If the streusel seems dry, add more melted butter.
Make the cake:
Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil and flour a 9-inch-square baking pan; tap out excess flour.
In a medium bowl, combine the oil, brown sugar, and eggs and, using a whisk, stir until the mixture is smooth and the sugar begins to dissolve, 30 to 60 seconds. If the sugar forms lumps, break them up with your fingers; a few tiny lumps are fine. Whisk in the sweet potato, molasses, grated ginger, salt, cinnamon, cardamom, and nutmeg. Sift the flour and baking soda directly onto the batter. Using a whisk or rubber spatula, combine the ingredients until well blended and almost smooth.
Pour the batter into the prepared pan, spreading it evenly with the spatula. Sprinkle the streusel evenly over the batter, creating small clumps as you go by squeezing the streusel between your fingers. Bake until a skewer inserted in the center comes out with only moist crumbs clinging to it, about 45 min. Set the pan on a rack to cool for 15 min. Run a knife around the edge of the pan. Let cool until just warm and then cut into squares and serve from the pan, or wrap well in plastic. Store at room temperature for up to a week.