CHEESECAKE SWIRLED SOURDOUGH SWEET POTATO BUNDT CAKE

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

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.

Make the 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 until combined.

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

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

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.

Use a butter knife to lightly swirl.

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

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

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

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

Enjoy!