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a close up look at a slice of apple bundt cake.
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5 from 1 vote

Apple Cream Cheese Bundt Cake

This apple cake has a creamy and sweet layer of cream cheese in between buttery apple cake batter. Top this with a silky caramel sauce to take it right over the top!.
Prep Time25 mins
Cook Time50 mins
Cooling Time:30 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Diet: Halal
Servings: 16 Servings
Calories: 401kcal
Author: Amira

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

Calories: 401kcal | Carbohydrates: 69g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 124mg | Potassium: 132mg | Fiber: 2g | Sugar: 40g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg