Apple Bundt Cake
Throwing a birthday party for a dear friend was the perfect excuse to make a dessert that the picky hubby would just ignore. He’d devour a chocolate Bundt cake, but an apple version would be snubbed unless he was desperate. Which translates to no Oreos in the pantry and even then, I’m not sure he’d bite even then. He’s a fan of apple pie and apple crisp, but apple breads, cakes, and muffins do not pass muster. Sigh.
Jazz It Up!
This Bundt cake recipe evolved from a couple versions I spotted in Southern Living. They were both finished with a praline frosting. But since I had a stash of my microwave caramel in the fridge, I warmed that up and served with just a drizzle. My experience with frosting Bundt cakes still haunts me!!! I prefer the easy route. Caramel goes with apples like peanut butter with jelly. I loved this cake; if you’re an apple dessert fan, you will, too!
You Might Need:
- 8 ounces cream cheese, at room temperature
- ½ cup sugar
- 1 egg
- 2 tablespoons flour
- 1 teaspoon vanilla
- 1 cup finely chopped pecans
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- 3 large eggs, lightly beaten
- ¾ cup canola oil
- ¾ cup applesauce
- 1 teaspoon vanilla
- 3 cups peeled and grated Granny Smith apples (about 1½ lb.)
- Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended. Set aside.
- Whisk together 3 cups flour and next 8 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples.
- Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon cream cheese filling over apple mixture, leaving a 1-inch border around edges of the pan.Spoon remaining apple mixture over Cream Cheese Filling.
- Bake at 350º for 1 hour to 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely.
- Serve with a dusting of powdered sugar or a drizzle of caramel sauce.