Apple Bundt Cake
User Reviews
5
Apple Bundt Cake
Description
The Apple Bundt Cake recipe blends all-purpose flour with baking soda and warm spices like cinnamon and nutmeg. Diced apples are tossed with lemon juice to prevent browning and folded into a thick batter made from oil, granulated and brown sugars, applesauce, vanilla, and egg. Half the batter is poured into a greased bundt pan, followed by a creamy layer of sweetened, vanilla-flavored cream cheese mixed with egg, then topped with the remaining apple batter before baking to golden perfection.
The resulting cake has a soft, moist texture from the oil and applesauce, contrasted and enriched by the smooth cream cheese layering. The apples provide tender, fruity bites throughout, accented by the spice blend. A caramel sauce often accompanies serving, bringing a buttery, slightly burnt sugar flavor that complements the apple and cream cheese well.
This cake serves well as a dessert or special breakfast treat. It pairs nicely with coffee or tea and can be sliced to serve multiple people. Its moistness and richness make it satisfying even without additional toppings.
The notes suggest using Granny Smith or Honeycrisp apples though others also work. The cream cheese layer and caramel sauce can be made days ahead, with the cake storing well refrigerated and freezing up to three months if wrapped properly. Thawing and warming before serving helps maintain its texture.
Ingredients
Cake:
- 3 cups all-purpose flour (375 grams)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 3 cups apples from about 2 apples) (360 grams, diced
- 1 Tablespoon lemon juice
- 3/4 cup neutral cooking oil vegetable or canola oil (180ml, generic cooking oil
- 1 1/2 cups granulated sugar (300 grams)
- 1/2 cup light brown sugar (110 grams)
- 1/2 cup applesauce 120 grams, unsweetened
- 1 1/2 teaspoons vanilla extract
- 1 large egg
For the Cream Cheese Layer:
- 8 ounces cream cheese , room temperature (225 grams)
- 1/3 cup powdered sugar (40 grams)
- 1/2 teaspoon vanilla extract
- 1 large egg
Caramel Sauce, for topping
Instructions
- Make the Caramel Sauce (can be made and store in the refrigerator up to 1-2 weeks ahead of time.)
Cream Cheese Layer:
- In a medium bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla and egg then mix until smooth. Refrigerate until ready to use (or it can be made 2-3 days ahead of time).
Prepare Cake:
- Grease and flour a 9 or 10-inch bundt pan. Set aside. Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. Set aside. Toss the diced apples with lemon juice (keeps them from browning) then set aside.
- In another large mixing bowl, blend the oil and sugars then mix in the applesauce and vanilla. Add the egg then mix until well blended. Stir in the dry ingredients, just until incorporated, then stir in the diced apples. Don't over-mix. The batter will be thick.
- Pour half of the batter evenly into the prepared bundt pan. Spoon the cream cheese mixture in a line along the center of the batter (being careful not to let it touch the sides of the pan). Spoon the remaining batter on top.
- Bake in preheated oven for 60-75 minutes, or until a toothpick inserted in the cake comes out clean. Remove from oven then cool for 5-10 minutes before inverting onto a wire rack.
- Once cooled, cut and serve with caramel sauce drizzled on top. Store leftover cake in the refrigerator.
Notes
- Granny Smith or Honeycrisp apples work best, but other apples are suitable too.
- The cream cheese filling and caramel sauce can be prepared 2-3 days ahead and kept refrigerated.
- Store leftover cake in the refrigerator to maintain freshness.
- Freeze cooled cake wrapped tightly in plastic wrap and foil for up to 3 months; thaw overnight in the fridge before warming and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 69g | 23% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 50mg | 17% |
| Sodium | 360mg | 15% |
| Potassium | 134mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 324IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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