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Apple & Cream Cheese Bundt Cake

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This Apple & Cream Cheese Bundt Cake combines tender spiced apple cake with a creamy cheesecake-like center and a rich praline glaze. It’s a cozy, elegant dessert perfect for fall gatherings or holiday celebrations.

Ingredients

  • 2 cups peeled and chopped apples (Granny Smith or Honeycrisp)
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup chopped pecans (optional)
  • Cream Cheese Filling:
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • Praline Glaze:
  • 1/2 cup brown sugar
  • 1/4 cup butter
  • 2 tbsp milk or cream
  • 1/2 cup powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C) and generously grease a bundt pan.
  2. In a bowl, mix flour, baking soda, cinnamon, and salt.
  3. In a large bowl, whisk eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
  4. Gradually add dry ingredients to wet, mixing just until combined.
  5. Fold in chopped apples and pecans (if using).
  6. In a separate bowl, beat cream cheese, sugar, egg, and vanilla until creamy.
  7. Pour half the cake batter into the bundt pan. Spoon the cream cheese mixture evenly over the batter, avoiding the edges. Top with remaining batter and smooth the surface.
  8. Bake for 60–70 minutes, or until a toothpick inserted into the cake (not filling) comes out clean.
  9. Let cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
  10. For the glaze, melt butter and brown sugar in a saucepan over medium heat. Stir in milk and bring to a boil. Remove from heat and whisk in powdered sugar until smooth.
  11. Drizzle warm glaze over the cooled cake. Let set before slicing.

Notes

  • Add nutmeg or allspice for extra fall flavor.
  • Swap apples for pears for variation.
  • Use a dusting of powdered sugar instead of glaze for a lighter finish.
  • Store covered at room temperature for 2 days or refrigerate for up to 5 days.
  • Freeze well-wrapped slices or whole cake for longer storage.

Nutrition

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