Yield: 12 servings
Sweet Potato Cream Cheese Bundt Cake
This rich, moist, sweet potato cream cheese bundt cake is swirled with sweet cream cheese and topped with a pecan praline frosting.
Ingredients
Cream Cheese Filling
- 8 oz cream cheese, softened
- 4 tablespoons butter, softened
- ½ cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
Sweet Potato Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup (8 tablespoons) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sweet potato purée
- ¼ cup vegetable oil
- ⅔ cup whole milk
Maple Praline Frosting
- ½ cup light brown sugar
- 4 tablespoons unsalted butter
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
- 1 cup powdered sugar
- Chopped pecans, for garnish
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Instructions
- Preheat oven to 350°F. Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
- Prepare filling first. In a stand mixer, beat cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add egg, flour, vanilla and maple extract and continue beating until smooth. Set aside while preparing cake batter.
- In medium bowl, mix flour, baking soda, pumpkin pie spice and salt. Set aside.
- In large bowl of stand mixer, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla, sweet potato purée and vegetable oil until well combined. Beat in flour mixture alternating with milk.
- Pour half of cake batter into prepared bundt pan. Top evenly with cream cheese filling, leaving a 1-inch border around edge of pan. Top with remaining cake batter.
- Insert a butter knife into cake batter and lightly swirl cream cheese filling into cake. Do not swirl too much, you just need to swirl knife a couple of times through layers.
- Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean. Allow cake to cool completely (in bundt pan) before inverting onto cake plate.
- For Maple Praline Frosting: Combine brown sugar, butter and milk in small saucepan over medium heat. Bring to boil and let boil for 1 minute, whisking constantly.
- Remove pan from heat and whisk in vanilla extract. Whisk in powdered sugar, until frosting is smooth. Gently stir frosting until it starts to thicken, about 2 minutes, and then pour over cake. Garnish with chopped pecans.
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