CHEESECAKE SWIRLED SOURDOUGH SWEET POTATO BUNDT CAKE This combo is truly like no other 🍂 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details: Sourdough Sweet Potato Bundt Cake: - 2 3/4 cups all-purpose flour @Bob’s Red Mill - 1 tsp baking soda - 2 tsp baking powder - Optional: 2 1/2 tsp pumpkin pie spice - 1 tsp cinnamon - 1/2 tsp salt - 1/2 cup salted butter, at room temperature - 1/2 cup olive oil @California Olive Ranch - 1 cup granulated sugar - 3/4 cup brown sugar - 3 eggs, at room temp - 2 cups sweet potato puree (see recipe on my website at wellmadebykiley.com for homemade version) or mashed sweet potato - 1/2 cup sourdough discard (sub: greek yogurt) - 2 tsp vanilla extract Cheesecake Swirl: - 8oz cream cheese, softened @Philly Cream Cheese - 1/4 cup salted butter, softened - 1/2 cup granulated sugar - 1 egg, at room temperature - 2 tbsp all-purpose flour - 1 tsp vanilla extract Maple Vanilla Bean Glaze: - 1 cup powdered sugar - 1 tbsp maple syrup - 1 tsp vanilla bean paste or extract - 1-2 tbsp heavy cream Instructions: Preheat the oven to 350F. Grease a 10 or 12-cup bundt pan generously with butter, and then dust with flour. This is ESSENTIAL to ensure that the pecan topping doesn’t stick! Prepare the cheesecake swirl. In a large bowl, beat the cream cheese, butter, and sugar until light and fluffy (~2 minutes). Add the egg, flour, and vanilla, and continue beating until smooth. Set aside while you make the cake batter. Make the sourdough sweet potato cake batter. In a large bowl, combine the flour, baking soda, baking powder, spices, and salt. Set aside. In a separate large bowl, beat together the butter, olive oil, and both sugars until combined and fluffy. Add in the eggs, and whisk/beat until combined. Then, add in the sweet potato puree, sourdough discard, and vanilla. Whisk/beat until combined. Add the dry ingredients to the wet, and use a wooden spoon to mix until just combine. Scoop or pour half of the batter into the prepared bundt pan and spread. Top evenly with the cheesecake filling spread, and then top with the remaining cake batter. Use a butter knife or long skewer to lightly swirl the cheesecake filling into the cake. Be careful not to swirl too much! Bake at 350F for 55-65 minutes, until a toothpick inserted into the middle comes out clean. Allow to cool for 15-20 minutes, the run a knife along the edges and gently invert onto a wire cooling rack. While cooling, whisk together the ingredients for the maple vanilla bean glaze in a medium bowl. Once cooled, top with the maple vanilla bean glaze. Slice and serve. Enjoy! #cheesecake #cheesecakeswirl #creamcheese #creamcheeseswirl #sourdough #sourdoughrecipe #sourdoughdiscard #sourdoughdiscardrecipe #sourdoughcake #sourdoughbundtcake #sweetpotato #sweetpotatocake #sweetpotatodessert #cake #dessert #baking #falldessert #fallbaking #fallcake #maple #vanillabean #mapleglaze #vanillabeanglaze #maplesyrup #bundtcake #moistcake #softcake #Breakfast #brunch #Dessert @Nordic Ware - @wellmadebykiley