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Apple & Cream Cheese Bundt Cake

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A rich and moist bundt cake made with spiced apples, a luscious cream cheese swirl, and a decadent caramel pecan topping. It’s a stunning dessert perfect for holidays or special occasions.

Ingredients

  • Cream Cheese Layer:
  • 8 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • ½ teaspoon vanilla extract
  • Apple Cake:
  • 1 cup chopped pecans, toasted
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 3 large eggs
  • 1¼ cups canola oil
  • 1 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 3 cups peeled and chopped apples (such as Granny Smith or Honeycrisp)
  • Caramel Pecan Topping:
  • ½ cup light brown sugar
  • ¼ cup unsalted butter
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract
  • ½ cup powdered sugar
  • Pecan halves for garnish

Instructions

  1. Preheat oven to 350°F (177°C). Grease and flour a bundt pan.
  2. Make Cream Cheese Filling: Beat cream cheese, butter, and sugar until smooth. Mix in egg, flour, and vanilla. Set aside.
  3. Prepare Apple Cake Batter: In a large bowl, whisk together flour, sugars, cinnamon, salt, baking soda, nutmeg, and allspice. Stir in eggs, oil, applesauce, and vanilla until just combined. Fold in chopped apples and toasted pecans.
  4. Pour two-thirds of the apple batter into prepared bundt pan. Spoon the cream cheese filling over the batter and swirl gently with a knife. Top with remaining batter.
  5. Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  6. Make Caramel Topping: In a saucepan, bring brown sugar, butter, and milk to a boil, whisking constantly. Remove from heat and stir in vanilla and powdered sugar until smooth.
  7. Drizzle caramel over the cooled cake and garnish with pecan halves.

Notes

  • Use walnuts or hazelnuts instead of pecans for variety.
  • Try adding maple extract to the caramel topping for depth.
  • Skip the caramel topping and dust with powdered sugar for a lighter version.
  • Store covered at room temperature for 2 days or refrigerated for 5 days.
  • Wrap and freeze individual slices for up to 2 months.

Nutrition

Find it online: https://recipesbyliza.com/apple-cream-cheese-bundt-cake/