Sweet Potato Swirl Bundt Cake

September 13, 2011 · by · 22 Comments

I have been wanting to share this recipe for months.  No joke.

Doesn’t that look like the perfect breakfast dessert to welcome fall!?

I actually came up with this cake months ago for the Philadelphia Cream Cheese cooking contest.  The cake, perfect.  The time in which to bake said cake, not so perfect.  So back to drawing board I went which resulted in an equally delicious sheet cake but I just had to save this for another post because it is just so pretty!

Oh, and not only is it pretty, it tastes so good.

I honestly can’t think of a better way to get more veggies in your diet {except maybe carrot cake}.  You won’t even notice, I promise!

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Sweet Potato Swirl Bundt Cake

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 2 hours

Ingredients

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 cups mashed sweet potato
  • 8 tablespoon buttermilk
  • 1 teaspoon vanilla extract
  • 3 eggs, room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup roughly chopped walnuts (optional)
    • Cream Cheese Filling
  • 1 - 8 oz package cream cheese, softened
  • 1 large egg
  • 1/3 cup granulated sugar
  • 1/8 teaspoon salt
    • Glaze
  • 2 cups powdered sugar
  • 3-4 tablespoons milk

Instructions

  1. Preheat oven to 325°. Thoroughly grease and flour a 10" bundt pan.
  2. In a large bowl cream the butter, sweet potato and both sugars. Add the buttermilk and vanilla. Mix in the eggs, one at a time and beat for 1-2 minutes.
  3. In a medium bowl sift together the flour, cinnamon, baking powder, baking soda, and salt. Add them to the sweet potato mixture and mix until thoroughly incorporated.
    4. Cream Cheese Filling
  4. In a small bowl beat the cream cheese, egg, and salt. Proceed with filling the bundt pan as follows.
  5. Pour half of the batter into the bundt pan. Spoon in the cream cheese mixture and gently spread. Top with the remaining cake batter. Swirl a butter knife a few times in the bundt pan to create a swirl pattern.
  6. Bake in the oven for 50-60 minute.
  7. Remove from oven and leave the cake in the pan for 10-15 minutes then gently turn out onto a cake plate. Cool completely, drizzle with glaze, and sprinkle with roughly chopped walnuts.
    8. Glaze
  8. In a small bowl gradually add the milk to the powdered sugar. Mix until it reaches the desired consistency. Pour over cooled cake, sprinkle with walnuts, and serve.

Notes

Total time includes cooling time. Make this cake a day ahead and wrap in plastic wrap so it's ready to serve when you are!

http://www.budgetgourmetmom.com/sweet-potato-swirl-bundt-cake/

Filed Under: Everyday Budget Gourmet · Tagged: , , , , , , , ,

Comments

  1. Tina@flourtrader says:
    September 14, 2011 at 5:23 am

    I rarely get to enjoy sweet potato anything since my husband does not like them. The cake looks so tasty here. I may have to scale this down and bake just for me! Simply delicious.

    Reply
    • Budget Gourmet Mom says:
      September 14, 2011 at 12:48 pm

      Thanks, Tina! My husband is the same way. I actually made this without telling him what was in it and he loved it! You may want to give it a try…it tastes a lot like pumpkin which you could certainly use as a replacement if you wanted. Hope you like it!

      Reply
  2. Becca @ Crumbs and Chaos says:
    September 14, 2011 at 5:35 am

    This looks amazing! It would be perfect with a cup of coffee!

    Reply
  3. Deborah says:
    September 14, 2011 at 8:19 am

    Oh, how I’d love a big slice of that right now!!

    Reply
  4. Ann says:
    September 14, 2011 at 9:40 am

    This is STUNNING! What a beautiful cake and your pictures are stunning! I’m sure everyone lucky enough to get a slice was in heaven!

    Reply
  5. Joanne says:
    September 15, 2011 at 4:41 pm

    Yes, you have won over my heart. I’m loving every bite!

    Reply
  6. Barefoot Pregnant and In The Kitchen says:
    September 15, 2011 at 5:44 pm

    The cream cheese filling sold me on this recipe! I am bookmarking it for later. Looks so pretty, and I bet it tasted amazing!

    Reply
  7. Suzanne says:
    September 16, 2011 at 7:28 am

    yum that looks delicious, love Fall baking recipes can’t wait to get started.

    Reply
  8. Crystal says:
    September 17, 2011 at 1:05 pm

    I am having family stay with us in October and I was planning on making some baked goods to have on hand. This is definitely going on my list!! Thanks…it looks great :D
    Crystal
    Memphis, TN

    Reply
  9. Miss @ Miss in the Kitchen says:
    September 17, 2011 at 7:57 pm

    What a pretty cake, and it sounds so yummy!

    Reply
  10. Stephanie Bundrock says:
    September 21, 2011 at 9:19 am

    Oh I am sooo making this today! Can I borrow some cream cheese…JK I’ll let you know how in heaven I am later!

    Reply
  11. Robin @ Simply Southern Baking says:
    September 23, 2011 at 3:58 am

    This is perfect for fall…or anytime for that matter! Love sweet potatoes in anything.

    Reply

Trackbacks

  1. Candy Cookies Bars {Egg & Nut Free} | Budget Gourmet Mom says:
    November 30, 2011 at 6:00 am

    [...] Candy Bars {Egg & Nut Free} Awhile back I posted this bundt cake recipe {sidenote: every time I hear the word bundt my mind plays the scene from My Big Fat Greek [...]

    Reply

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