Apple Butter Bundt Cake {Guest Post}
ShareToday I have a special treat for you. Naomi of Bakers Royale is sharing a stunning cake with us. I’ve been following Naomi for quite a while and have always been amazed by her ability to create such stunning food creations but more than that, her photography blows me away. If you’re not familiar with her site, take some time to poke around. But a bit of warning, you’ll become extra hungry while doing so. I suggest grabbing a snack, or maybe whipping up this apple butter cake first! PS She also has a book coming out next Fall and I can’t hardly wait to see it!Â
This one is filled with the fall spices that we all love and expect. You know the ones that make you want to get cozy with a cup of tea or coffee. Who cares if some of us are suffering in 95-plus degree weather or that the weatherman insists its still summer. My calendar reads fall on the 1st of September.
With that I’m going to temp you to join me in getting cozy with this fall dessert that is filled with cinnamon, nutmeg and  a little bit of cloves for spiciness. Along side that you will find a tender cake crumb enhanced with apple butter, sprinkled with shredded apples and rippled with an apple butter cheesecake layer.
So are you in? Yay, goodbye summer – hello, fall.
Apple Butter Bundt Cake
Ingredients
Filling
- 12 oz cream cheese
- 1 large egg
- 1 large egg yolk
- 1/2 C apple butter
- 1/2 C granulated sugar
- 2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp grond cloves
- 1 pinch salt
Cake
- 3 C all purpose flour
- 1 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 C sour cream
- 1/2 C apple butter
- 4 1/2 oz apples shredded (about two medium size apples)
- 1 C unsalted butter softened
- 2 C granulated sugar
- 2 large eggs
Icing
- 1 1/2 C confectioner sugar
- 2 - 4 Tbsp milk
Instructions
- Heat oven to 350F°. Lightly coat pan with butter. Set aside.
- Place cream cheese in a bowl and beat until smooth. Add egg and egg yolk, beat until smooth. Add in remaining ingredients, beat until well combined and smooth. Set aside.
- In a large bowl, sift together flour, cinnamon, baking powder, baking soda, nutmeg and cloves. Set aside.
- In a separate bowl add sour cream and apple butter together and beat until well combined. Set aside.
- Core and peel apples. Shred apples against the large hole side of a cheese box grater. Set aside.
- Place butter in a bowl and lightly beat for about 1 minute until smooth. Add in sugar and beat until light and fluffy. Add in egg one at time beating until well incorporated after each addition.
- Slowly add the dry mixture in three additions, starting with dry mixture and alternating with the sour cream and apple butter mixture.
- Using a sturdy wooden spoon or spatula fold in shredded in apples.
- Pour half of cake batter into bundt pan (batter will be thick). Pour cream cheese filling on top of cake batter. Pour remaining cake batter onto cream cheese filling. Bake cake for 50-55 minutes or until inserted cake tester is clean of crumbs when removed. Let cool before icing.
Icing
- Add confectioner sugar and milk into a bowl and whisk to combine. Add more milk as needed to thin icing to preferred consistency.
- Pour icing on cooled cake.
You can find Naomi on Twitter, Facebook and Pinterest.
Check out some more amazing recipes by Naomi: Cookie dough cheesecake brownie pastry pockets, Caramel apple triffles and Snickers coffee cake with salted caramel glaze.
Stunning as always! I wish we were neighbors :) Can’t wait for your book, Naomi!
Oh yeah…I wish I had a piece right now! Hello fall…I’m ready for you! ;)
AH, she blows me away each and every time. I loooove her photos, her recipes, her everything!
Oh, that looks so amazing. I love bundt cakes (even though they’ll always make me think of My Big Fat Greek Wedding, and I adore cream cheese.
This sounds perfect – especially with all the apples coming to my house soon for fall!
I’m always in when it comes to a gorgeous bundt, especially one made with apples and fall spices. Sounds wonderful!
OH MY GOD.
Naomi, as always your pics are amazing and so is the recipe! I just made an Apple Bundt the other day and can’t get enough of these fall flavors!
Loooove the moodiness in these photos. Was it just a black backdrop?
this is absolutely gorgeous. i love her photos and the way they set the mood. i can’t wait for her cookbook!
But where in the recipe does the filling come in? I assume you spread it over half the batter in the pan before adding the rest of the batter and baking?
Add half of your batter followed by the filling and top off with remaining batter. It is not stated in Naomi’s recipe and may have just been an oversight. Sorry for the confusion.
Let me just sit here and drool – because typing is difficult when I can’t formulate proper thoughts and sentences. BEAUTIMUS!
lovedddddd the recipe- bookmarking it !
Stunning photos and a lovely cake!
beautiful- my husband made one last night and forgot to grease the pan…whoops :)
I made something similar recently and loved it. But apple butter? That can only make it better! Love the pictures, as always. :)
Oh wow, look at that filling!!!
I want to make this as an eggless cake..any tips what to use instead of eggs?..
Some great and very common replacements for eggs are applesauce and bananas, or you could use a store bought egg replacer. If using applesauce or banana, you’ll probably want to use about 1/4 cup applesauce or 1/2 of a single banana mashed up.
I just put this in the oven but the cream cheese filling is really liquid compared to the cake batter so after you pour the cream cheese part over the batter when you try to put the rest of the batter on top you can’t really spread the batter over the cream cheese part?? The cake batter kind of sinks into the cream cheese, there also seemed to be a lot of cream cheese compared to how much is in the picture? I’m curious to see how it bakes. Wondering if it really needed 12 oz of cream cheese??