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glazed sweet potato bundt cake

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

  1. Preheat oven to 350ºF. Generously grease a 10-inch (12-cup) bundt pan.

  2. In a stand mixer, beat cream cheese and butter together on medium speed until smooth. Gradually add sugar, beating until light and fluffy.

  3. Slowly add eggs, one at a time, mixing to combine between each addition.

  4. Scrape down the bowl and add in the sweet potato puree and vanilla extract.

  5. Sift together the dry ingredients and slowly add to batter, mixing until fully incorporated. Avoid overmixing.

  6. 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

  1. 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.