#BUNDTBAKERS APPLE~CREAM CHEESE BUNDT CAKE

This is my second try this month, I don’t know how it happened but in my opinion, my first one was not suitable for anything other than the garbage disposal. It very well could have been Operator error. This one went together nice and smooth. While the ingredient list may make seem intimidating, it’s really very easy to pull this delicious bundt cake out of your own oven.

This tasty morsel has been adapted from Baked by Rachel and I want to thank her for this little beauty.   Our theme this month is apples. I know there are hundreds of Apple bundt cake recipes but this one really struck me. Maybe it’s  the spice combinations but I couldn’t resist.   Thanks and much gratitude to Wendy of A Day In The Life On A Farm. Apples is such a nice idea since they are so versatile to work with. Lots and lots of recipes. The hard part was choosing the one for me to bake and enjoy.  Good job Wendy!

 

#BUNDTBAKERS APPLE~CREAM CHEESE BUNDT CAKE
Print Recipe
This one made the kitchen smell fabulous. Ohhh~Kay, here she is. After only two attempts, this one came out beautifully. I was pretty disheartened when my first attempt failed so miserably. But, going forward, with plenty of determination, a second recipe and plenty of time, it turned out alright. This cake is sweet, tender, flavorful and spicey. I would have no problem offering it as an alternative to pumpkin pie; move over Thanksgiving for something different and delicious.
Servings Prep Time
1 Large Bundt 35 Minutes
Cook Time Passive Time
60 ~ 75 Minutes 2 + Hours
Servings Prep Time
1 Large Bundt 35 Minutes
Cook Time Passive Time
60 ~ 75 Minutes 2 + Hours
#BUNDTBAKERS APPLE~CREAM CHEESE BUNDT CAKE
Print Recipe
This one made the kitchen smell fabulous. Ohhh~Kay, here she is. After only two attempts, this one came out beautifully. I was pretty disheartened when my first attempt failed so miserably. But, going forward, with plenty of determination, a second recipe and plenty of time, it turned out alright. This cake is sweet, tender, flavorful and spicey. I would have no problem offering it as an alternative to pumpkin pie; move over Thanksgiving for something different and delicious.
Servings Prep Time
1 Large Bundt 35 Minutes
Cook Time Passive Time
60 ~ 75 Minutes 2 + Hours
Servings Prep Time
1 Large Bundt 35 Minutes
Cook Time Passive Time
60 ~ 75 Minutes 2 + Hours
Ingredients
The Filling
The Cake
The Praline Frosting
Servings: Large Bundt
Instructions
Filling
  1. Preheat oven to 300º F
  2. To make the filling. Add cream cheese, butter, and sugar to the bowl of your stand mixer, fitted with paddle attachment
  3. Beat at medium speed until well combined and smooth.
  4. Add the egg, flour and vanilla and continue beating just until incorporated. Set aside.
  5. Place the pecans on a rimmed baking sheet and toast in the oven for about 10 minutes or just until fragrant. Remove baking sheet to a wire rack to cool.
  6. In a large bowl, whisk the flour, both sugars, the cinnamon, salt, baking soda, nutmeg and allspice together.
  7. Add the eggs, oil, applesauce and vanilla and mix just until combined. It is recommended to use a whisk then switch to a spatula.
  8. Fold in the toasted pecans and chopped apples until distributed throughout the batter.
  9. Spoon 1/2 to 2/3 of the cake batter into the prepared bundt cake. Top evenly with cream cheese filling leaving a 1 inch border around the edge of the pan. This can be a little tricky, just do your best. Use a thin paring knife to swirl the cream cheese filling with the cake batter, just a few times ~ less is more. Top the filling with the rest of the cake batter.
  10. Bake at 300ºF for 30 minutes then increase the heat to 350ºF for an additional 45 minutes or until your cake tester comes out clean.
  11. Transfer the cake pan to a cooling rack for about 15 minutes, then invert cake onto a cooling rack and allow to cool completely {at least 2 hours}
Frosting
  1. Combine brown sugar, butter, and milk into a saucepan. Set over medium heat and bring to a boil, whisking almost constantly. Boil for 1 minute whisking constantly.
  2. Remove the pan from the heat and stir in the vanilla.
  3. Whisk in the confectioners sugar, a little at a time until it is completely incorporated and the frosting is smooth.
  4. Gently stir the frosting until it starts to thicken, then pour it over the cooled cake. The frosting will set up quickly, so don't make it in advance. Also be very careful as I am sporting a small scar from my last praline recipe.
  5. Be certain to wait until the cake has cooled completely {at least 2 hours} before starting the frosting as it sets up quickly. Garnish with extra pecans if desired.
Recipe Notes

Johnny Appleseed
John Chapman (September 26, 1774 – March 18, 1845), often called Johnny Appleseed, was an American pioneer nurseryman who introduced apple trees to large parts of Pennsylvania, Ontario, Ohio, Indiana, and Illinois, as well as the northern counties of present-day West Virginia.
Parent(s)‎: ‎Nathaniel Chapman; Elizabeth Simonds‎
Nationality‎: ‎American‎
Occupation‎: ‎Missionary and gardener‎ 💜

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BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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