Apple Bundt Cake
User Reviews
5
Apple Bundt Cake
Description
The Apple Bundt Cake features a batter enriched with granulated sugar, oil, and eggs combined with flour, baking powder, baking soda, salt, and apple pie spice to set a warmly spiced base. Fresh peeled, diced apples and shredded carrots add moisture and subtle sweetness, while chopped pecans provide a crunchy contrast. A soft cream cheese layer is folded centrally into the batter before baking, offering a creamy surprise inside the cake.
Baked in a buttered and floured 10-inch bundt pan, the cake requires about 50-60 minutes until a toothpick inserted comes out clean. Once cooled, a homemade glaze made by boiling brown sugar, butter, and cream, then whisked with powdered sugar and vanilla, is drizzled over the top for a shiny, sweet finish.
This cake serves well as a dessert or a special snack with coffee or tea, showcasing seasonal apples with a comforting spice blend. The texture is tender and moist, with a balance between the richness of the cream cheese filling and the crunchy nuts.
To ensure smooth removal from the pan, a homemade cake release mixture of flour, shortening, and vegetable oil helps prevent sticking. Leftover cake should be refrigerated and consumed within four days, and it also freezes well for up to four months when wrapped properly.
Ingredients
Cake
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 3 large egg 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 apples peeled, diced
- 2 cups carrot or shredded zucchini, shredded
- ½ cup pecans or walnuts, chopped
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.
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.
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
- Use the homemade cake release mixture of equal parts flour, shortening, and vegetable oil to grease the bundt pan for easy cake removal.
- Cool the cake for 15 minutes in the pan before loosening the edges and inverting to prevent breakage.
- Leftovers can be kept refrigerated for up to 4 days and can also be frozen for up to 4 months when wrapped tightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 365 kcal
% 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.
User Reviews
Overall Rating
5
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