Dense, spiced with cinnamon and with a bonus cheesecake swirl, this Apple Bundt Cake is the perfect way to celebrate autumn!
Apple desserts are ideal on crisp fall days, and the ribbon of cream cheese makes this apple cake a standout!
Apple Bundt Cake
When autumn rolls around, I get a hankering for a sweet apple dessert. So many choices we love: apple pie, apple crisp and how about all these delicious apple desserts??! But sometimes it’s time for something on the wild side like this cream cheese filled 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 bread, cakes, and muffins do not pass muster. Sigh.
Tips for Making a Perfect Bundt Cake
If you’ve ever had part of your Bundt cake stuck to the bottom of the pan after you flipped it out onto a serving plate, I’ve been there, too! Over the years, I’ve learned some tips and tricks for making a perfect Bundt cake recipe.
- Make sure you prep your pan properly. Even if you have a non-stick Bundt pan, the finish will wear off over time.
- The best way to grease a Bundt pan is with shortening, then a dusting of flour. Make sure to tap out any excess flour. You can also use a flour and oil spray like Baker’s Joy. Make sure every nook and cranny is covered.
- Don’t over mix your batter. You’ll want a denser cake that holds together well. Incorporating excess air into the batter will make a more fragile cake.
- Fill the Bundt pan 2/3 to 3/4 full. Anymore batter will cause the batter to overflow the pan and create a mess in your oven.
- Let your cake cool about 15 minutes before inverting and releasing it onto a cooling rack. Any shorter time period and the cake may break apart. Any longer and the cake will stick.
- If you feel comfortable with this, place a cooling rack on top of the cake, then flip over the pan and the rack together. Use hot pads and be careful not to burn yourself!
- I like to gently shake the cake back and forth for an initial loosening before removing it from the Bundt pan.
- Let your Bundt cake cool thoroughly before slicing.
- Use a serrated knife to slice into nice wedges and serve with sweetened whipped cream or a drizzle of caramel sauce!
This Bundt cake recipe evolved from a couple of 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!
Used in This Recipe:
- Bundt Pan, 12 Cup
- Vegetable Peeler
- Kuhn Rikon 10-Inch French Wire Whisk
- KitchenAid 9-Speed Hand Mixer
- 10-Piece Mixing Bowl Set
More Apple Dessert Recipes You’ll Love:
- Old Fashioned Apple Crisp from Barefeet in the Kitchen
- Deep Dish Apple Pie from That Skinny Chick Can Bake
- Sweet Apple Hand Pies with Cheddar Shortcrust from Edible Mosaic
- Dutch Apple Pie from That Skinny Chick Can Bake
- Salted Caramel Apple Sheet Cake from Handle the Heat
- 8 ounces cream cheese, at room temperature
- 1/2 cup sugar
- 1 egg
- 2 tablespoons flour
- 1 teaspoon vanilla
- 1 cup finely chopped toasted* pecans, optional (I did not use)
- 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
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 3 large eggs, lightly beaten
- 3/4 cup canola oil
- 3/4 cup applesauce
- 1 teaspoon vanilla
- 3 cups peeled and grated Granny Smith apples (about 1 1/2 lb.)
- 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.
Prepare Cake Batter:
- 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 and pecans, if using.
- Spoon two-thirds of apple mixture into a greased and floured 12 or 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.
Serving Size:1 slice
Amount Per Serving: Calories: 430 Total Fat: 21g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 61mg Sodium: 278mg Carbohydrates: 56g Net Carbohydrates: 0g Fiber: 2g Sugar: 34g Sugar Alcohols: 0g Protein: 6g