World's Best Sweet Potato Pound Cake recipe
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Ingredients
- ½ cup unsalted butter, softened, plus additional for greasing bundt pan 1 (8 ounce) package Neufchatel cheese, softened 1 ½ cups brown sugar 1 ½ cups sugar 4 eggs, at room temperature 2 ½ cups sweet potatoes, baked, cooled, and pureed 3 cups cake flour, plus more for dusting 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground ginger ¼ teaspoon salt 2 teaspoons vanilla extract
Nutrition Info
- 367.4 caloriescarbohydrate: 63.2 gcholesterol: 66.8 mgfat: 10.5 gfiber: 1.2 gprotein: 5.9 gsaturatedFat: 6.1 gservingSize: -sodium: 322.4 mgsugar: 34.5 gtransFat: : -unsaturatedFat: : -
Directions World's Best Sweet Potato Pound Cake
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
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.
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.
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.