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Pecan Praline Sweet Potato Pound Cake with Cream Cheese Glaze

Sweet potato pound cake bakes in a Bundt pan with a pecan praline swirl tucked through its tender crumb. A smooth cream cheese glaze adds a sweet finish once the cake has cooled.
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Prep Time 25 minutes
Cook Time 1 hour 25 minutes
Cooling and setting 30 minutes
Total Time 2 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 595
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 nonstick baking spray with flour for the pan
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1.125 cup unsalted butter softened and divided (1 cup plus 2 tablespoons)
  • 1.5 cups granulated sugar
  • 4 eggs large, at room temperature
  • 1 cup sweet potato mashed, cooked, cooled and smooth
  • 0.5 cup sour cream at room temperature
  • 2 tsp vanilla extract
For the pecan praline swirl
  • 1 cup pecans chopped
  • 0.5 cup light brown sugar packed
For the cream cheese glaze
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 2 tbsp whole milk 2 to 3 tablespoons; add more a teaspoon at a time until the glaze is pourable

Equipment

  • 1 12-cup Bundt pan
  • 1 electric mixer

Method
 

Make the cake
  1. Heat the oven to 325°F.
  2. Generously coat a 12-cup Bundt pan with nonstick baking spray with flour.
  3. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl.
  4. Beat 1 cup of the softened butter and the granulated sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, 3 to 4 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the sweet potato, sour cream, and vanilla until combined.
  7. Add the flour mixture in three additions, mixing on low speed just until no dry streaks remain.
Make the pecan praline swirl
  1. Mix the pecans and brown sugar in a small bowl.
  2. Work the remaining 2 tablespoons softened butter into the pecan mixture with a fork until evenly moistened and crumbly.
Assemble and bake
  1. Spread half of the batter in the prepared pan, keeping it even around the center tube.
  2. Sprinkle the pecan mixture over the batter without letting it touch the pan’s sides or tube.
  3. Cover with the remaining batter.
  4. Gently swirl once with a knife.
  5. Bake at 325°F for 70 to 85 minutes, until a long skewer inserted into the cake away from the swirl comes out clean or with a few moist crumbs.
  6. Cool the cake in the pan for 15 minutes.
  7. Invert the cake onto a wire rack and let it cool completely.
Make the cream cheese glaze
  1. Beat the cream cheese until smooth.
  2. Beat in the powdered sugar and 2 tablespoons milk.
  3. Add more milk a teaspoon at a time until the glaze is pourable.
  4. Drizzle the glaze over the cooled cake.
  5. Let the glaze set for 15 minutes before serving.

Notes

Keep the pecan mixture away from the pan’s sides and center tube so it stays enclosed in the cake. Store covered in the refrigerator for up to 4 days; the cake can be frozen. Plain Greek yogurt can replace the sour cream if needed.