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apple bundt cake with cream cheese swirl

Last week was my mom’s birthday and the following conversation occurred on Facebook:

So why would my mom request that Marc sing for her?  Well, fun little fact for you, Marc sang in an a capella group in college called The Limestones.  This group wasn’t the type of a capella group that wore suits and sang oldies.  They were a hip, jeans-and-button-up-shirt-wearing, boy-band-like a capella group.  Complete with the screaming (freshman) girls at the concerts.  


This was before we met so I, nor any of my family, have ever heard him sing.  So it never fails that he gets harassed a little every holiday and celebration to sing for us.  He’s pretty good at just laughing it off and quickly changing the topic, so we have still never heard him sing.  That was until last weekend when there was a Limestones Reunion Concert which I got to attend.  I loved having the chance to see him up on stage, having fun with his college buddies, and putting on a fun show.  


Since my mom wasn’t able to go to the concert, she requested an encore for her birthday.  As you can see from above, Marc tried to come up with an excuse, but I busted him.  He never ended up singing for my mom this weekend, but I still came through with her birthday wish from me.  This cake is what I came up with.    


In the past, whenever my mom and I have tried to baked anything in a bundt pan, it’s never turned out quite right.  No matter what tricks we tried, half of it would end up sticking to the pan.  I was determined to get it right this time and present her with the most perfect looking bundt cake.  After the cake was done and cooled for 15 minutes, it was time to do the dreaded flipping out of the pan.  I held my breath and my mom had to look away because she didn’t want to see a disaster.  I turned the cake over out of the pan and………..ta-da!  A perfect bundt cake!  The trick?  Greasing and flouring the pan more than you think you really should.  


Not only did it look perfect, it tasted great too!  The spiced apple cake is studded with toasted pecans, swirled with a vanilla cream cheese filling, and topped with a heavenly brown sugar frosting.  Even though it was belated, it was a fun fall cake to celebrate my mom’s birthday.  Happy (late) birthday mom!  Marc will sing to you next year!  

Apple Bundt Cake with Vanilla Cream Cheese Swirl
adapted from Taste of Home


cream cheese filling:
1 (8 oz) package of cream cheese, softened
1/4 cup (4 tbsp) unsalted butter, at room temperature
1/2 cup granulated sugar
1 large egg
2 tbsp all-purpose flour
1 tsp vanilla


apple cake:
1 cup chopped toasted pecans*
3 cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar, tightly packed
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp allspice
1 tsp baking soda
1 tsp salt
3 large eggs, lightly beaten
1/2 cup canola oil
1 cup applesauce
1 tsp vanilla
3 cups peeled, cored, and chopped Gala apples (this was about 4 big apples for me)


praline frosting:
1/2 cup brown sugar, tightly packed
1/4 cup (4 tbsp) unsalted butter
3 tbsp milk
1 tsp pure vanilla extract
1 cup powdered sugar


*to toast pecans, bake in 350 degree F oven for 8-10 minutes, until fragrant.  


Directions:


To make the cream cheese frosting: beat together cream cheese and butter until smooth, then add sugar and mix to combine.  Add egg, flour, and vanilla and beat well until completely combined and smooth.  Set aside. 


To make the apple cake batter:  Preheat oven to 350 degrees F.  In large bowl, combine flour, sugar, brown sugar, cinnamon, nutmeg, allspice, baking soda, and salt.  Whisk together well to completely combine.  In small bowl, combine eggs, oil, applesauce, and vanilla and whisk to combine.  Add to flour mixture and mix until just combined.  Fold in pecans and apples.  


Prepare bundt cake pan by greasing with butter or cooking spray.  Then flour the pan by adding about 2 tbsp of flour and spreading over entire pan by moving the pan around so the flour sticks to the grease.  


Pour 1/2 of cake batter into prepared pan.  Then spoon in cream cheese mixture and swirl with paring knife.  Pour remaining cake batter over cream cheese mixture.  Bake in preheated oven for 1 hour to 1 hour and 15 minutes, until a long knife comes out clean.  Cool in pan for 15 minutes, then remove from pan and cool completely on cooling rack (about 2 hours)


To make the praline frosting:  Melt butter, brown sugar, and milk in small saucepan over medium heat.  Boil for 1 minute, then remove from heat and add vanilla and slowly stir in powdered sugar.  Stir until completely combined, about 3 minutes.  Pour over completely cooled cake.  Enjoy!  


This was shared at Crumbs and Chaos’ Seasonal Inspirations, A Well Seasoned Life’s Sweet Indulgences Sunday, and Lady Behind the Curtain’s Cast Party Wednesday!! 

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