Cheesecake Swirled Sourdough Sweet Potato Bundt Cake

Directions

1. 1

   Preheat the oven to 350F. Grease a 10 or 12-cup bundt pan generously with butter, and then dust with flour. Set aside.

2. 2

   Prepare the cheesecake swirl. In a large bowl, beat the cream cheese, butter, and sugar until light and fluffy. Add the egg, flour, and vanilla, and continue beating until smooth. Set aside.

3. 3

   Make the cake batter. In a large bowl, combine the flour, baking soda, baking powder, spices, and salt. Set aside.

4. 4

   In a separate large bowl, beat together the butter, olive oil, and both sugars until combined and fluffy.

5. 5

   Add in the eggs, and whisk until combined.

6. 6

   Add in the sweet potato puree, sourdough discard, and vanilla. Whisk until combined.

7. 7

   Add the dry ingredients to the wet, and mix until just combine.

8. 8

   Scoop or pour half of the batter into the prepared pan and spread. Top with the cheesecake filling, spread, and then top with the remaining cake batter.

9. 9

   Use a butter knife to lightly swirl.

10. 10

    Bake at 350F for 55-65 mins, until a toothpick inserted into the middle comes out clean.

11. 11

    Allow to cool, then run a knife along the edges and invert onto a wire cooling rack.

12. 12

    While cooling, whisk together the ingredients for the glaze in a medium bowl.

13. 13

    Once cooled, top with the glaze. Slice and serve.