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Apple Bundt Cake
This easy apple bundt cake has sweet tender apples, cinnamon, and carrots with a yummy cream cheese layer.
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 35 mins
Servings: 12 Servings
Calories: 365 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Cake
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs room temperature
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons apple pie spice or ground cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups diced apples peeled
- 2 cups shredded carrot or shredded zucchini
- ½ cup Chopped Pecans or walnuts
Cream Cheese Layer
- 8 ounces cream cheese softened, 1 package
- ¼ cup granulated sugar
- 1 egg
Glaze
- ⅓ cup brown sugar packed
- 3 tablespoons butter
- 2 tablespoons heavy whipping cream
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Brush a 10″ bundt pan with cake release (below) or grease and flour well.
- Beat cream cheese and sugar with a hand mixer until fluffy. Add egg and combine until smooth. Set aside.
Cup of Yum
Cake
- Combine flour, baking powder, cinnamon, salt, and baking soda.
- In a separate bowl, whisk sugar, oil, and eggs. Add the flour mixture a little at a time, stirring to combine.
- Fold in apples, carrots, and walnuts.
- Pour half of the batter into the greased pan. Gently spoon the cream cheese mixture over the batter keeping it in the center. Top with remaining carrot apple batter.
- Bake 50-60 minutes or until a toothpick comes out clean. Cool 15 minutes in the pan, gently loosen the edges, and invert onto a wire rack to cool completely.
Cup of Yum
Glaze
- Bring brown sugar, butter, and cream to a boil over medium high heat. Allow to boil 1 minute, stirring constantly.
- Whisk in powdered sugar and vanilla until smooth.
- Drizzle over cake while warm.
Notes
- Homemade Cake Release This will ensure all of your baked goods release from the pan perfectly. Combine ¼ cup each flour, shortening, and vegetable oil. Bush this mixture evenly onto the pan. Any remaining can be stored at room temperature for later use.
- Leftovers will keep in the refrigerator for up to 4 days. This cake can also be frozen and will keep in the freezer for 4 months.
Nutrition Information
Calories
365
(18%)
Carbohydrates
64g
(21%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Cholesterol
65mg
(22%)
Sodium
207mg
(9%)
Potassium
230mg
(7%)
Fiber
2g
(8%)
Sugar
45g
(90%)
Vitamin A
3780IU
(76%)
Vitamin C
2.2mg
(2%)
Calcium
64mg
(6%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 365
% Daily Value*
| Calories | 365 | 18% |
| Carbohydrates | 64g | 21% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 65mg | 22% |
| Sodium | 207mg | 9% |
| Potassium | 230mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 45g | 90% |
| Vitamin A | 3780IU | 76% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 64mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.