Sweet Potato Cream Cheese Bundt Cake

Products Used

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

     

    • *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

    1. Preheat oven to 350°F.  Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.
    2. 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.
    3. In medium bowl, mix flour, baking soda, pumpkin pie spice and salt. Set aside.
    4.  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.
    5. 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.  
    6. 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.
    7. 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.  
    8. 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.
    9. 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
    or to post comments
    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!

    Cassandra Hall
    Nov 06, 2017

    Different and delicious!!!

    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

    Products Used

    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

    • *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

    1. 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.
    2. 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.
    3. en un envase mediano, mezcle la harina, bicarbonato de sodio, especies de pastel de calabaza y sal. Ponga a un lado.
    4. 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
    5. 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.
    6. 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.
    7. 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.
    8. 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.
    9. 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.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef

    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!

    Cassandra Hall
    Nov 06, 2017

    Different and delicious!!!

    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.