Description
A recipe for a rich, velvety sweet potato pound cake, perfect for holidays or comfort baking, topped with a simple cream cheese glaze.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can sweet potato puree (not pie filling)
- 1/2 cup buttermilk
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- For the Glaze: 4 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan thoroughly.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the sweet potato puree and buttermilk. Set aside.
- In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sweet potato mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Pour the batter into the prepared Bundt pan.
- Bake for 70 to 85 minutes, or until a wooden skewer inserted near the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
- To make the glaze, beat the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar, mixing until combined. Add vanilla and milk, one tablespoon at a time, until you reach a smooth, pourable consistency.
- Drizzle the cream cheese glaze over the cooled pound cake.
Notes
- For the best texture, ensure your butter and eggs are at room temperature before mixing.
- If you prefer a bourbon caramel glaze instead, substitute the cream cheese glaze ingredients with 1/2 cup butter, 1 cup brown sugar, 1/4 cup heavy cream, and 2 tablespoons bourbon, cooked briefly on the stove until smooth.
- This cake freezes well; wrap tightly after cooling completely.
- Prep Time: 25 min
- Cook Time: 80 min
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg