Sweet potatoes during the holidays are a must in our household. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!
Preparation Time
60 mins
Cooking Time
1 hr 15 mins
Total Time
2 hr 15 mins
Calories
367 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
Step 2
Cream butter and Neufchatel cream cheese in a stand mixer until creamy. Add both types of sugar and continue to beat until fluffy. Add eggs, one at a time, beating well after each addition. Mix in sweet potato puree until well incorporated.
Step 3
Combine cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Slowly add flour mixture to sweet potato mixture; mix until well combined. Beat in vanilla extract. Fill batter into prepared baking pan.
Step 4
Bake in the preheated oven until a toothpick inserted in center comes out clean, 75 to 85 minutes. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
Ingredients
1 teaspoon baking soda
2 teaspoons vanilla extract
2 teaspoons baking powder
1 (8 ounce) package Neufchatel cheese, softened
1 teaspoon cinnamon
4 eggs, at room temperature
3 cups cake flour, plus more for dusting
0.25 teaspoon salt
0.5 teaspoon ground nutmeg
1.5 cups brown sugar
0.25 teaspoon ground ginger
1.5 cups sugar
0.5 cup unsalted butter, softened, plus additional for greasing bundt pan
2.5 cups sweet potatoes, baked, cooled, and pureed
