Enjoy the flavors of fall with this apple cream cheese bundt cake. The smell of apples, cinnamon and cloves baking in your oven will keep everyone waiting for it to come out. Top with caramel and pecan or simply dust with some powdered sugar.
You might also like this amazing pecan pumpkin cake.
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Apple Cake Recipe
This Apple Cream Cheese Bundt Cake is everything you could want in a fall dessert. A moist, spiced apple cake wrapped around a sweet cream cheese ribbon and finished with a drizzle of caramel. It’s like enjoying a soft slice of apple pie and a decadent bite of cheesecake all at once. It is that good.
Pro Tip
Place the cream cheese mixture directly in the center of the batter, ensuring it does not touch the sides of the pan.
Apple Cream Cheese Bundt Cake
Ingredients
For the cream cheese filling:
- 1 (8oz) package cream cheese room temperature
- ¼ cup granulated sugar
- 1 large egg
- 2 Tablespoons flour
- 1 teaspoon vanilla extract
For the cake:
- 1 cup firmly packed light brown sugar
- ½ cup granulated sugar
- 1 cup oil any light flavor oil will work
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon ground cloves
- 1 teaspoon ground cardamom
- 2 teaspoon ground cinnamon
- 1 lb apples cored, peeled and diced
For the caramel sauce: use a store bought one or:
- 1 cup packed brown sugar
- ½ cup butter
- 1 cup powder sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Grease 10-12 cups bundt pan.
Make the cream cheese filling:
- In a medium bowl beat all the filling ingredients until smooth and creamy, set aside.
Make the cake batter:
- In a large bowl, whisk together brown sugar, granulated sugar, oil and eggs for 1 minute or until well blended.In another bowl add the dry ingredients and mix well with a spoon to combine.Gradually, beat the dry ingredients into the wet ingredients until flour disappears.Fold the apples into the batter.Pour half the cake batter into the pan, spoon the cream cheese filling over leaving about an inch all around from the edges.Pour the rest of the batter over. Bake in the oven until done, takes about 50 minutes.Let it cool in the pan for 10-15 minutes then remove from pan and let it completely cool on a wire rack.
Make the caramel frosting:
- Place brown sugar, butter and milk in a saucepan and bring it to a boil . Keep stirring for a minute.Add powdered sugar and vanilla and whisk it to combine. Turn off heat and let it cool down as it will thicken.
- Pour caramel over and garnish with some chopped pecans.
Notes
- Make sure to grease the bundt pan before adding the batter.
- Also be sure to place the cream cheese mixture in the middle over the batter so it is away from all pan walls.
- Allow the bundt cake to cool for about 10-15 minutes before removing it from the pan so it will not crack and fall apart.
- Storage:
- Leftovers should be covered tightly with plastic wrap. You can keep it at room temperature for up to 8 hours before it should be refrigerated. Refrigerate for up to 3 days or freeze for up to two months.
- Please check the nutrition disclaimer policy.
Nutrition
How to Make Apple Cream Cheese Bundt Cake
Using a hand mixer or stand mixer, beat the cream cheese, sugar, egg, vanilla and flour until smooth and creamy
To make the cake batter, begin by mixing the sugars and oil together in a large bowl until well combined—this oil-based method is the secret to a wonderfully light and moist texture. In a separate bowl, whisk together the flour, spices, and remaining dry ingredients.
Gradually add these dry ingredients to the wet mixture, stirring just until they are incorporated and no streaks of flour remain. Finally, gently fold the diced apples into the batter until they are evenly distributed.
Pour half of the prepared batter into your greased Bundt pan, then carefully spoon the cream cheese filling over the center of the batter, ensuring it remains away from the inner and outer edges of the pan to prevent sticking.
Gently spread the remaining cake batter over the top of the cream cheese layer, sealing the filling inside. Bake as directed until a tester comes out clean.
Once the cake has cooled, drizzle it generously with either store-bought or homemade caramel sauce for a decadent, heavenly finish, and sprinkle with chopped pecans for a perfect crunch and nutty flavor.
FAQs
Leftovers should be covered tightly with plastic wrap. You can keep it at room temperature for up to 8 hours before it should be refrigerated. Refrigerate for up to 3 days or freeze for up to two months.
Jonagold, Honey crisp, Fuji, Granny smith, McIntosh or almost any type you like. I recommend using a variety of apples to get a good mix of textures and flavors.
Sure, make sure to grease the bundt pan before adding the batter. Also allow the bundt cake to cool for about 10-15 minutes before removing it from the pan so it will not crack and fall apart.
Variations
- Use a variety of apples for a more tart flavor use more Granny Smith or use more Honey Crisp for a sweeter cake.
- Serve the cake as is without the caramel or dust the top with some confectioners sugar, make a cream cheese frosting or serve with a scoop of condensed milk ice cream.
More Fall Baking
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Karen (Back Road Journal)
I haven't made an apple cake since we sold our orchard in New England and moved to Florida. Yes, even though this might be considered a fall dessert, I'd gladly share a slice of this cake with you anytime.
Evelyne CulturEatz
Oh wow Amira, I want to lick that cream cheese icing of the screen, it looks like it will. The whole cake is fabulous. That is so nice to make a recipe for the Fall ahead people 😉 I was sos surprised yesterday when I was looking up when we change the closks and I saw Australia was going back to standard time soon. I wa confused for a moment lol.
Juliana
Oh Amira, I love how this cake came out...and all the layers in it...what a great recipe...apple and caramel...great combination!
I hope you are enjoying your week 🙂
John/Kitchen Riffs
Lucky thing we can get decent apples any time of the year. So even though our peak crop is over, we can still make this. Love apple desserts, and this looks SO flavorful. Thanks!