Sweet Potato Cream Cheese Bundt

Sweet Potato Cream Cheese Bundt



Cream Cheese Filling

  • 1 (8 oz) package cream cheese, softened
  • 1/4 cup (4 tablespoons) butter, softened
  • 1/2 cup Granulated sugar
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pure maple 🍁 syrup 

Sweet Potato Cake

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup butter, softened
  • 1 1/2 cups Granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla 
  • 1 cup sweet potato purée (boiled and mashed)
  • 1/4 cup vegetable oil
  • 2/3 cup milk

Maple Praline Frosting

  • 1/2 cup packed Brown sugar ( I used dark)
  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup milk
  • 1 teaspoon vanilla 
  • 1/2 teaspoon maple syrup 
  • 1 cup Powdered sugar 
  • Chopped pecans, for garnish


DIRECTIONS

  • Preheat oven to 350°F.  Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.1
  • 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.2
  • In medium bowl, mix flour, baking soda, pumpkin pie spice and salt. Set aside.3
  •  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.4
  • 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.  5
  • 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.6
  • 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.  7
  • 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.8
  • 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.  

Cream Cheese Filling

  • 1 (8 oz) package cream cheese, softened
  • 1/4 cup (4 tablespoons) butter, softened
  • 1/2 cup Granulated sugar
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pure maple 🍁 syrup 

Sweet Potato Cake

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup butter, softened
  • 1 1/2 cups Granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla 
  • 1 cup sweet potato purée (boiled and mashed)
  • 1/4 cup vegetable oil
  • 2/3 cup milk

Maple Praline Frosting

  •2 cup packed Brown sugar (I used dark)

  • 1/4 cup (4 tablespoons) butter
  • 1/4 cup milk
  • 1 teaspoon vanilla 
  • 1/2 teaspoon maple syrup 
  • 1 cup Powdered sugar 
  • Chopped pecans, for garnish


DIRECTIONS

  • 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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