APPLE AND CREAM CHEESE BUNDT CAKE WITH CARAMEL PECAN TOPPING

This Apple Cream Cheese Bundt Cake recipe is the perfect fall – or anytime! – dessert, with a cream cheese tunnel and cloaked with caramel icing.

Now that the cooler autumn weather has arrived, it’s all about the comfort foods of the season. Basically, all things apple and pumpkin are fair game. And after being married for 16 years, I know that apple desserts are the key to my husband’s heart. Definitely the inspiration behind this Apple Cream Cheese Bundt Cake.

He’s the biggest fan of my Snickerdoodle Apple Crisp and was the one who actually shared with me the recipe for my Cinnamon Sugar Apple Cake. And don’t forget the Apple Piecaken – a whole apple pie baked in a cake! – I made for his birthday this year.

This Apple Cream Cheese Bundt Cake recipe is a combination of his love of all things apple with my love of cheesecake. A cinnamon spiked cake studded with apples with a tunnel of cream cheese baked in the middle, and it’s all cloaked in my Homemade Caramel Icing.

Why You’ll Love This Recipe

This cake is a delightful blend of tart apples, warm spices, and creamy filling, perfect for indulging your sweet tooth. The caramel pecan topping adds a crunchy finish that is simply irresistible. Whether you’re serving it at a family gathering or enjoying a quiet evening at home, this cake is sure to be a hit.

Kitchen Equipment You’ll Need

• Electric mixer
• 14-cup Bundt pan
• Large mixing bowls
• 2-quart saucepan
• Whisk
• Wire rack

Ingredients

Cream Cheese Filling:

• 1 (8-oz.) package cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Apple Cake Batter:

• 1 cup finely chopped pecans
• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 3 large eggs, lightly beaten
• 3/4 cup canola oil
• 3/4 cup applesauce
• 1 teaspoon vanilla extract
• 3 cups peeled and finely chopped apples (about 1 1/2 lb.)

Caramel Pecan Frosting:

• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 cup pecan halves (garnish)

Instructions

Prepare Filling: Beat the first three ingredients at medium speed with an electric mixer until blended and smooth. Add the egg, flour, and vanilla; beat just until blended.

Prepare Batter: Preheat the oven to 350ºF. Bake pecans in a shallow pan for 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and the next 7 ingredients in a large bowl; stir in eggs and the next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.

Spoon two-thirds of the apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over the apple mixture, leaving a 1-inch border around the edges of the pan. Swirl the filling through the apple mixture using a paring knife. Spoon the remaining apple mixture over the Cream Cheese Filling.

Bake at 350ºF for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes; remove from the pan to a wire rack, and cool completely (about 2 hours).

Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 tablespoons milk to a boil in a 2-quart saucepan over medium heat, whisking constantly; boil for 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently for 3 to 5 minutes or until the mixture begins to cool and thickens slightly. Pour immediately over the cooled cake. Garnish with pecans.

Tips for Success

• Ensure the cream cheese and butter are softened before starting the filling to achieve a smooth texture.
• Toast the pecans before adding them to the batter for extra flavor.
• Use a paring knife to swirl the cream cheese filling for an even taste throughout the cake.

Additional Tips and Variations

• For a richer flavor, try swapping applesauce with an equal amount of melted butter.
• Add a sprinkle of cinnamon over the frosting for extra spice.
• If you’re not a fan of pecans, walnuts make a great alternative.

Nutritional Highlights (Per Serving)

• Calories: 450
• Fat: 25g
• Carbohydrates: 55g
• Protein: 5g

Frequently Asked Questions (FAQ)

Can I make this cake in advance? Yes, this cake can be made a day ahead. Just be sure to store it in an airtight container at room temperature.

What kind of apples work best? Tart apples like Granny Smith are ideal, but you can also use sweeter varieties like Honeycrisp for a different flavor.

Can I freeze this cake? Absolutely! Wrap it tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.

Conclusion

I hope you’re as excited to try this Apple and Cream Cheese Bundt Cake with Caramel Pecan Topping as I am to share it with you. It’s a perfect blend of flavors and textures that captures the essence of fall. Please let me know how it turns out for you, and feel free to share your experience in the comments below!