Sweet Potato Bundt Cake
Indulge in the warm, comforting flavors of our Sweet Potato Bundt Cake, made with Farmer's Market Foods organic sweet potato puree.
Ingredients
Bundt Cake Batter
- 1 - 8 oz Package of cream cheese, softened
- 1/2 cup butter, softened
- 2 cups granulated sugar
- 4 EA large eggs, room temperature
- 2 1/2 cups Farmer's Market Foods Organic Sweet Potato Puree
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tsp vanilla extract
Orange Glaze
- 1 1/2 cups powdered sugar, sifted
- 2 tbsp fresh orange juice More as needed for a thinner glaze
- 1-2 tsp fresh orange zest Zest straight over your glaze to get all of the oils
Instructions
For the Bundt Cake
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Preheat oven to 350ºF. Generously grease a 10-inch (12-cup) bundt pan.
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In a stand mixer, beat cream cheese and butter together on medium speed until smooth. Gradually add sugar, beating until light and fluffy.
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Slowly add eggs, one at a time, mixing to combine between each addition.
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Scrape down the bowl and add in the sweet potato puree and vanilla extract.
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Sift together the dry ingredients and slowly add to batter, mixing until fully incorporated. Avoid overmixing.
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Pour batter into prepared pan and bake for 60-80 minutes depending on your oven. A toothpick should come out clean in the center when done. Let cool about 10 minutes, and then carefully flip onto a wire rack. Slowly loosen the pan remove it from the cake. Let cool completely before glazing.
For the Orange Glaze
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Whisk together the ingredients until desired consistency is reached. Add more orange juice as needed. Glaze cake once cooled.
Recipe Notes
Alternatively: Prepare batter as directed; pour into 2 greased and floured 8 1/2- x 4 1/2-inch loaf pans. Bake and cool as directed.
