Apple-Cream Cheese Bundt Cake {Guest Post}
ShareToday, Tracey of Tracey’s Culinary Adventures has cooked up something extra special. I had zero doubt in my mind that I’d be wowed by whatever she decided to make for the apple celebration. She’s always creating something drool worthy and her photos never disappoint, which makes her recipes that much more enticing. I wish smell-o-vision, or taste-o-vision, were real right now. Someone should get on that asap.
Hi! I’m Tracey from Tracey’s Culinary Adventures, and I’m beyond excited to be taking part in Rachel’s apple celebration today. As much as I hate to see summer come to an end, I really do look forward to apple season every year. I can’t wait to visit the orchard and load up on my favorite varieties in anticipation of all the apple treats to be made. I already have a ton bookmarked, and something tells me by the time this party is over I’ll have added many, many more to the to-do list!Â
I’m probably the most indecisive person ever, but it was surprisingly easy to choose a
recipe to share today. I pinned this apple-cream cheese bundt cake last winter and have
basically been counting down the days until I could make it happen in my kitchen. Nine
months is a long time to wait for a cake that sounds so good :)
The weather even decided to cooperate with me when I made this recipe. It’s been a hot
summer, but for the first time in months it was cool enough to turn off the a/c and open
the windows! With a slight breeze blowing through the house and the aroma of apples
and cinnamon filling the kitchen, fall was most certainly in the air.
This bundt was the perfect dessert to kick off apple season; I could not get enough! In
addition to diced apples interspersed throughout the cake, there’s also applesauce in the
batter for double the apple goodness. The thick pocket of cream cheese in the center is
to die for, but my favorite was the sweet praline frosting on top of the cake. Dig in for
dessert, or enjoy a slice for breakfast (with all those apples plus the cream cheese, it’s
totally justifiable!) – you can’t go wrong either way.
Apple-Cream Cheese Bundt Cake
Ingredients
Cream Cheese Filling
- 8 oz cream cheese softened
- 1/4 C unsalted butter room temperature
- 1/2 C granulated sugar
- 1 large egg room temperature
- 2 Tbsp all-purpose flour
- 1 tsp vanilla extract
Cake
- 1 C finely chopped pecans plus extra for garnish, optional
- 3 C all-purpose flour
- 1 C granulated sugar
- 1 C light brown sugar
- 2 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ground nutmeg
- 1/2 tsp ground allspice
- 3 large eggs lightly beaten
- 3/4 C canola oil
- 3/4 C unsweetened applesauce
- 1 tsp vanilla extract
- 3 C peeled and finely chopped Gala apples about 2-3 medium apples
Praline Frosting
- 1/2 C light brown sugar
- 1/4 C unsalted butter
- 3 Tbsp milk
- 1 tsp vanilla extract
- 1 C confectioners' sugar
Instructions
- Preheat oven to 350°F.
- Add the cream cheese, butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and smooth. Add the egg, flour and vanilla and continue beating just until incorporated. Set aside.
- Place the pecans on a rimmed baking sheet and toaste in the oven for 8-10 minutes, or just until fragrant. Remove the pan to a wire rack.
- In a large bowl, whisk the flour, both sugars, the cinnamon, salt, baking soda, nutmeg and allspice together. Add the eggs, oil, applesauce and vanilla and mix just until combined (I started with a whisk and switched to a rubber spatula). Fold in the toasted pecans and chopped apples until distributed throughout the batter.
- Spoon about 1/2 to 2/3 of the cake batter into the prepared 12-cup bundt pan. Top evenly with the cream cheese filling, leaving a 1-inch border around the edge of the pan (I found this tricky, just do the best you can). Use a thin paring knife to swirl the cream cheese filling with the cake batter just a few times - less is more. Top the filling with the remaining cake batter.
- Bake for 60-75 minutes, or until a thin knife inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and cool for 15 minutes, then invert the cake onto the rack and allow to cool completely (at least 2 hours).
- To make the frosting: Combine the brown sugar, butter and milk in a 2-qt saucepan. Set over medium heat, and bring to a boil, whisking almost constantly. Boil for 1 minute, whisking constantly. Remove the pan from the heat and stir in the vanilla. Whisk in the confectioners' sugar, a little at a time, until it is completely incorporated and the frosting is smooth. Gently stir the frosting until it starts to thicken, then pour it over the cooled cake. (The frosting will set up quickly, so don't make it in advance - wait until the cake has cooled completely.) Garnish with extra pecans, if desired.
Notes
You can find Tracey on Facebook and Twitter.
Check out these other drool worthy recipes from Tracey: Samoas Scones, Jalapeño Cheddar Rolls and Pumpkin Streusel Coffee Cake.
I just took mine out of the oven…..had a taste of the part that fell apart (didnt grease it well enough) …one of the most delicious things ive ever eaten, and the frosting’ not even on :)
So glad you enjoyed it, Debbie!
Is there any way to print this recipe?
On desktop, there is a little heart/print icon in the recipe box. You can also use your browsers print options both on desktop and mobile.
Just bought a beautiful Heritage bundt and I am christening the pan with this recipe. Will check in later. Will leave a photo if your comment section allows.
Enjoy! :)
Hi Rachel, Sounds absolutely yummy. Question would it be possible to sub the canola oil with coconut oil and the all purpose flour for oatmeal (don´t mean the stuff you have for breakfast or in muesli, but proper flour which is made of the oat corn)?
I´m allergic to wheat so I´d be grateful if you could answer.
Also the cake seems to have a lot of sugar. Is it very sweet – it really sounds like it.
I haven’t ever used those as substitutions so you would need to do a bit of research for what amounts would be best to use. Not all ingredients can be substituted 1:1 sometimes you need to use less or more. Good luck!
I made this to bring to a fall dinner party that my husband and I went to last night. I have to say, this cake was Outstanding!! I really enjoyed making it too. I followed the recipe exactly but when it came to the nutmeg-I realized I didn’t have any so I added a bit of ginger and a little more cinnamon…When I made the cream cheese filling, I refrigerated it while making the batter, I didn’t have a bundt pan so I used my tube pan and it came out perfect!! Everyone LOVED it and the presentation with the frosting and pecans were beautiful! So glad I chose this recipe to make and will keep it in my favorites….Thank you!!
So glad you enjoyed it, Robin!
How do you prepare the bundt pan?
In most cases it’s best to either butter and flour well or use baking spray that includes flour. Good luck!
I had to cook it for 90 minutes. My oven must be slow. I worried about it but it turned out great. I left out the pecans because the kids don’t like nuts in things. I personally would love it with pecans. Not too sweet. Excellent.
Glad to hear you enjoyed it!
I used this recipe to christen my new Costco bronze bundt pan. t’s a really good recipe, but mine ended up a tad too moist. Tasty though, especially with the frosting. I’m wondering what to cut to limit the moisture a little. Cut the applesauce in half?
You could absolutely try reducing that if you found it too moist for your liking.
I was just wondering if you suggest eating it cold or warm? I’m trying to decide if I should bake it the day before I make it and keep it in the fridge or make it the day of so it’s still warm??
I would allow this to cool completely prior to eating.
My mom’s name is Rachel. I want to make this for her birthday in October. Looks yummy ,I might have to try it out before then.
I hope she enjoys it! :)
Oh my God, my Kitchen smells intoxicating. The cake is so beautiful, I can’t wait to it to cool so we can dig in
Enjoy!! :)
Any idea how one might ship this? Would it be possible?
There are boxes designed for shipping various baked goods, but I don’t have any personal experience with them. I’d suggest doing some research into shipping options and see what you find for recommendations. :)
Can you tell me if you know what adjustments are needed for the cake recipe for high altitude? Thanks.
I’m not familiar with high altitude baking but there are some good tips HERE. Good luck! :)
I’m so sad right now! Followed the directions, I thought…. I am pretty sure I forgot the baking soda!! Was so excited to make this and now I am waiting to see how badly I Failed! Time will Tell? I will not forget meet time!! Silly womanðŸ˜
Accidents happen! Definitely try again when you have time. :)
That was supposed to be “next time” as I will be making this AGAIN,
Thank you!
The cake was good! Now how do I store it? Fridge or counter? Can I freeze part of it?
I haven’t personally frozen it but you could certainly give it a try. It may be okay for several days at room temperature. Beyond that I would recommend chilling.
If you don’t like nutmeg and allspice, how much more cinnamon could I use? Thanks.
You could easily increase it by another 1/2 teaspoon, at least, possibly more depending on your taste preferences.
Is there a way to “save” this recipe other than pinterest?? I have it on pinterest but I’m thinking, if this page shuts down, like so many have, than I will no longer be able to find it. Tried to “copy” & “paste” it so I wouldn’t loose it but it won’t let me. Can’t print. So is there another way to save it?? Thanks, Marty
You’ve already mentioned the two best ways to save or bookmark the recipe – pinning to one of your boards on Pinterest or printing the recipe. Thank you for your concern over my site shutting down, but I have no intention of that happening. :)
I’m just wondering , it’s hard to tell from the picture, is the consistency more like a bread pudding? That’s how mine came out. It tastes very good but it’s not as cakey as a regular carrot cake or spice cake. Possibly I added too much apples. Has anyone else has been like that? Also because of the cream cheese filling I stored it in the fridge.
It should definitely be more cake like. Any extra moisture can throw off the cook time and consistency.
This was the best cake I’ve ever made – and I’ve made a lot! I followed the recipe exactly and it came out perfect. I’ll be making this again to being to Christmas dinner and can’t wait to share it! Thanks for sharing your recipe! And you’re right – that frosting is ahh-mazing! Thank you, thank you!
So glad you enjoyed it, Jessica!
I made this cake and my family really enjoyed it, just one question though. I used all the correct measurements for the cream cheese filling and it seemed to almost dry up/bake inside the cake, there was virtually no filling at all. Any suggestions?
It’s possible that it could be due to the brand or fat content of your cream cheese. Your oven may also be cooking at a higher temperature. Be sure to use an internal thermometer to make sure it’s heating properly. Every oven cooks slightly different from the next.
Does this need to be refrigerated after baking?
Once you’ve cooled the cake to room temperature, it would be best to store chilled, due to the filling.
Your cake was wonderful and a BIG hit at our neighborhood party. Thanks for sharing this awesome recipe!
So glad everyone enjoyed it!
Hands down, one of the beat things you will ever make. Garunteed!! If you could bake fall and taste it, this is what it would taste like!!!
So glad you enjoyed it!
I made this cake and brought it to a family dinner party. It is yummy and I received so many compliments. This is my sons new favorite cake! The presentation was beautiful. It is super moist and full of flavor, not to mention how the aroma of it baking filled my house! Definitely worth the effort.
So glad everyone enjoyed it!
My family usually doesn’t like apple desserts, but OMG, this was DELICIOUS!! They all told me their tastebuds were going crazy. I don’t think I’ve ever baked something with so much flavor, thank you for this amazing recipe<3
So glad everyone enjoyed it!
Made this twice already. It is the best cake recipe I have run across in a long time! So glad to find something different! Just right with a cup of coffee! will be taking it to Thanksgiving dinner!
So glad you enjoyed it!
Can this recipe be made in a 9 x 13 pan? If so, what would be the baking time?
I would not recommend that with this cake. Your best bet is to follow the recipe as written.
I am contemplating making this cake for a fundraiser auction. Could I make it in advance and freeze before I add the frosting and decorate the day of?
I haven’t personally done this but it should work okay.
I made this and it was absolutely delicious!! Even better a day later, QUESTION: All my filling rose to the top of the cake (the bottom when turned out of pan) So much so that you only occasionally got a taste of it. the cake batter was super thick. did I miss a step? Should there be more liquid?
It’s possible you added too much flour if the batter was super thick. Be sure to fluff up your flour before measuring. You can do this by swirling a whisk around in your flour container. Then, spoon your flour into your measuring cup and level it off.