4 1/2ozapplesshredded (about two medium size apples)
1 1/2Cconfectioner sugar
2 - 4Tbspmilk
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.
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.
Apple Butter Bundt Cake - https://www.bakedbyrachel.com/apple-butter-bundt-cake/