Sweet Potato Cream Cheese Bundt Cake

270

237

By Jessica Segarra

Prep Time:

25m

Bake/Cook Time:

55m - 65m

Yield:

12 servings

Plan for:

1 hr to cool

Sweet Potato Cream Cheese Bundt Cake is a dessert that looks as good as it tastes, and believe us, it tastes incredible. Picture a moist and tender cake, not just your ordinary cake, but a bundt cake with that distinctive ring shape we all love. And this isn't just any bundt cake; it's a sweet potato bundt cake, packed with the earthy sweetness of fresh sweet potatoes, giving it a comforting yet wonderfully unique taste.

Imagine cutting into that cake and discovering a surprise: a swirl of sweet cream cheese coursing through the cake. This cream cheese is no afterthought. It adds a delicious creamy tang that balances out the sweetness of the cake beautifully. And when you thought it couldn't get better, this cake is crowned with a maple praline frosting, a delightfully sticky and sweet concoction that takes you straight to dessert heaven. The rich, sweet, syrupy taste of maple combined with the nutty crunch of pralines creates a topping that's a dessert all by itself. A bite of this cake is like a mini-holiday, full of flavors and textures that will make your taste buds celebrate.

Estas buscando por un pastel que impresione que puedas servir de postre o de desayuno? Este rico y húmedo pastel de calabaza y especies está lleno de un remolino de dulce, queso crema con sabor a arce y con un tope de glaseado de nueces garapiñadas con arce.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Light Brown Sugar Box

1 lb. Confectioners Powdered Sugar Box

Ingredients

Cream Cheese Filling

1 (8 oz) package cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1 large egg
2 tablespoons all-purpose flour*
1 teaspoon vanilla extract
1/2 teaspoon maple extract

Sweet Potato Cake

2 cups all-purpose flour*
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sweet potato purée (boiled and mashed)
1/4 cup vegetable oil
2/3 cup whole milk

Maple Praline Frosting

1/2 cup packed Imperial Sugar Light Brown Sugar
1/4 cup (4 tablespoons) unsalted butter
1/4 cup milk
1 teaspoon vanilla extract
1/2 teaspoon maple extract
1 cup Imperial Sugar Confectioners Powdered Sugar
Chopped pecans, for garnish

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

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.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

Rate & Review

KEmerich

Dec 17, 2023

Best cake I've ever had

Sweetalk member

May 05, 2020

A wonderful, fresh cake, perfect for the Thanksgiving holiday. Although I made this in April because I needed a recipe to use up a can of sweet potatoes left over from the holidays. This cake was the perfect solution without a hint of sweet potato taste. The maple flavor was more pronounced. Loved it!

Sweetalk member

Nov 22, 2018

This cake is absolutely fabulous! Easy, follow along, recipe. I made it last year for Thanksgiving, and it was a hit! This is my second year making it, and I'm sure it will be on my holiday dessert menu from here on out!

ACW22

Apr 15, 2017

Absolutely delicious!!! It came out perfectly and everyone loved it. I'm not a fan of maple, so I omitted the maple extract and didn't make the praline frosting. I made a simple glaze instead. Would be great for brunch.

Panque de Papa Dulce y Queso Crema

270

237

Por Jessica Segarra

Tiempo de preparación:

25m

Tiempo de cocción / cocción:

55m - 65m

Rendimiento:

1 panque

Plan para:

1 hora adicional para permitir al ponqué que enfríe

Clasificación:

Califíquelo usted mismo

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Light Brown Sugar Box

1 lb. Confectioners Powdered Sugar Box

Ingredientes

Relleno de queso crema

1 paquete (8 oz) de queso crema, ablandado
1/4 taza (4 cucharadas) de mantequilla ablandada
1/2 taza de Imperial Sugar Azúcar Granulado Extra Fina
1 huevo grande
2 cucharadas de harina para todo uso *
1 cucharadita de extracto de vainilla
1/2 cucharadita de extracto de arce

Pastel De Camote

2 tazas de harina para todo uso*
1 cucharadita de bicarbonato de sodio
1 cucharadita de especias para pastel de calabaza
1/4 cucharadita de sal
1/2 taza de mantequilla sin sal, ablandada
1 1/2 tazas de Imperial Sugar Azúcar Granulado Extra Fina
2 huevos grandes
2 cucharaditas de extracto de vainilla
1 taza de puré de camote (hervido y triturado)
1/4 taza de aceite vegetal
2/3 taza de leche entera

Glaseado de praliné de arce

1/2 taza de Imperial Sugar Azúcar Morena Clara
1/4 taza (4 cucharadas) de mantequilla sin sal
1/4 taza de leche
1 cucharadita de extracto de vainilla
1/2 cucharadita de extracto de arce
1 taza de Imperial Sugar Azúcar en Polvo Confeccionar
Nueces picadas, para decorar

*Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

Direcciones

Precaliente el horno a 350 F. engrase una bandeja de ponqué de 10 pulgadas con aerosol de hornear o mantequilla y harina. Ponga a un lado.
Prepare el relleno primero. En una batidora de pie, bata el queso crema, mantequilla y azúcar hasta que este ligero y esponjoso, alrededor de 2 minutos. Agregue huevo, harina, vainilla y extracto de arce y continúe batiendo hasta que esté suave. Ponga a un lado mientras prepara la mezcla del pastel.
en un envase mediano, mezcle la harina, bicarbonato de sodio, especies de pastel de calabaza y sal. Ponga a un lado.
En un envase grande de una batidora de pie, bata la mantequilla y el azúcar hasta formar una crema que sea ligera y esponjosa. Agregue los huevo 1 a la vez y bata, luego agregue la vainilla, el puré de papa dulce y el aceite vegetal y mezcle hasta que todo esté bien combinado. Agregue la mezcla de harina
Vierta la mitad de la mezcla de panque en la bandeja antes preparada. Coloque arriba de manera uniforme el relleno de queso crema, dejando 1 pulgada de espacio alrededor de la orilla de la bandeja. Colóquele arriba el resto de la mezcla de panque.
Inserte un cuchillo de mantequilla en la mezcla de pastel un levemente haga movimiento de remolino para insertar el relleno de queso crema en el pastel. No revuelva tanto, solo debe hacerlo un par de veces a través de las capas.
Hornee por 55 a 65 minutos, hasta que el centro esté listo y cuando se inserte un mondadientes, este salga limpio. Deje que el pastel enfrié completamente (en el molde de panque) antes de voltear sobre un plato de pastel.
Para el glaseado de nueces garapiñadas y arce: combine el azúcar morena, mantequilla y leche en una olla pequeña a fuego medio. Ponga a hervir y deje hervir por 1 minuto, batiendo constantemente con una espumadora.
Remueva olla del calor y usando la espumadora agregue el extracto de vainilla. Agregue el azúcar en polvo y bata con una espumadora, hasta que el glaseado este suave. Gentilmente revuelva el glaseado hasta que se comience a espesar, alrededor de 2 minutos, y luego vierta sobre el panque. Adorne con las pacanas picaditas.