Apple Butter Bundt Cake {Guest Post}

Today 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! 

Hi everyone, I’m happy to be here as Rachel’s guest to join her Apple a Day Party. I’m sharing an easy to make bundt cake to kick Fall desserts into high gear.

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.

Yield: Makes 1 ten inch bundt cake

Apple Butter Bundt Cake

Ingredients:

Filling:
12 oz. cream cheese
1 egg, plus 1 egg yolk
1/2 cup apple butter
1/2 cup sugar
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon cloves
pinch salt

Apple Cake:
3 cups of flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup of sour cream
1/2 cup of apple butter
4 1/2 oz. apples, shredded (about two medium size apples)
1 cup of unsalted butter, softened
2 cups sugar
2 large eggs

Icing:
1 1/2 cup of confectioner sugar
2 - 4 tablespoons of milk

Directions:

Preparation: Heat oven to 350 degrees F. Lightly coat pan with butter.
To make filling:

  1. 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.
To make cake
  1. Sift together flour, cinnamon, baking powder, baking soda, nutmeg and cloves. Set aside.
  2. In a separate bowl add sour cream and apple butter together and beat until well combined. Set aside.
  3. Core and skin apples. Shred apples against the large hole side of a cheese box grater. Set aside.
  4. 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.
  5. Slowly add the dry mixture in three additions, starting with dry mixture and alternating with the sour cream and apple butter mixture.
  6. Using a sturdy wooden spoon or spatula fold in shredded in apples.
  7. Pour half of cake batter into bundt pan (batter will be thick). Pour cheesecake filling on top of cake batter. Pour remaining cake batter onto cheesecake filling. Bake cake for 50-55 minutes or until inserted cake tester is clean of crumbs when removed. Let cool before icing.
To make icing:
  1. Add confectioner sugar and milk into a bowl and whisk to combine. Add more milk as needed to thin icing to preferred consistency.
  2. 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.