If you love apple recipes as much as I do, you have got to give this cake a shot. It is creamy and light and completely delicious. It is the perfect cake to serve at a Harvest festival or for dessert for the family. Everyone is sure to love this variation of a typical apple bundt cake.
Check out what my friends over at Baked by Rachel had to say about this recipe:
“This bundt was the perfect dessert to kick off apple season; I could not get enough! In addition to the diced apples interspersed throughout the cake, there’s also applesauce in the batter for double the apple goodness. The thick pocket of cream cheese in the center is to die for, but my favorite was the sweet praline frosting on the top of the cake. Dig in for dessert, or enjoy a slice for breakfast (with all those apples plus the cream cheese, it’s completely justifiable)- you can’t go wrong either way.”
Nothing says fall more than apples, so give this recipe a go tonight!
Ingredients
Cream cheese filling:
1 (8oz) package Philadelphia Cream cheese, softened
¼ cup (4 tablespoons) Land O’ Lakes unsalted butter, room temperature
½ cup Domino granulated sugar
1 large egg, room temperature
2 tablespoons Gold Medal all purpose flour
1 teaspoon McCormick vanilla extract
Cake:
1 cup finely chopped pecans (plus extra for garnish)
3 cups Gold Medal all purpose flour
1 cup Domino granulated sugar
1 cup Domino packed light brown sugar
2 teaspoons McCormick cinnamon
1 teaspoon Morton’s salt
1 teaspoon Arm & Hammer baking soda
1 teaspoon McCormick ground nutmeg
½ teaspoon McCormick ground allspice
3 large eggs, lightly beaten
¾ cup canola oil
¾ cup applesauce
1 teaspoon McCormick vanilla extract
3 cups peeled and finely chopped Honeycrisp apples (about 2-3 medium apples)
Praline frosting:
½ cup packed Domino light brown sugar
¼ cup (4 tablespoons) Land O’ Lakes unsalted butter
3 tablespoons MacArthur milk
1 teaspoon McCormick vanilla extract
1 cup Domino confectioner’s sugar
Instructions
Preheat oven to 350 degrees F and grease 12 cup bundt pan.
For the filling: Add Philadelphia cream cheese, Land O’ Lakes butter, and Domino sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and smooth. Add the egg, Gold Medal flour, and McCormick vanilla and continue beating just until incorporated. Set aside.
Place the pecans on a rimmed baking sheet and toast in the oven for 8-10 minutes, or just until fragrant. Remove the pan to a wire rack.
For the cake: In a large bowl, whisk the Gold Medal flour, both Domino sugars, the McCormick cinnamon, Morton’s salt, Arm & Hammer baking soda, and McComick nutmeg and allspice together. Add in the eggs, oil, appleosauce and McCormick vanilla and mix just until combined. Fold in the toasted pecans and chopped apples until distributed throughout the batter.
Spoon about half of the cake batter into the prepared bundt pan. Top evenly with cream cheese filling, leaving a 1 inch border around the edge of the pan. Use a thin parking knife to swirl the cream cheese filling with the cake batter just a few times (don’t overdo it). Top the filling with the remaining cake batter.
Bake for 60-75 minutes or until a thin knife inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and cool for 15 minutes. Invert the cake onto the rack and allow to cool completely (at least 2 hours).
To make the frosting: Combine the Domino brown sugar, Land O’ Lakes butter, and MacArthur milk in a 2 qt. saucepan. Set over medium heat, and bring to a boil, whisking almost constantly. Boil for 1 minute, still whisking constantly. Remove the pan from the heat and stir in the McCormick vanilla. Whisk in the Domino confectioner’s sugar, a little at a time, until it is completely incorporated and the frosting is smooth. Gently stir the frosting until it starts to thicken, then pour it over the cooled cake. (The frosting will set quickly, so don’t make it in advance- wait until the cake is completely cooled). Garnish with extra pecans.
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Quick Tip: I love Honeycrisp apples, but feel free to use your favorite type as long as they are not too sour.
Thank you to Baked by Rachel for this great recipe.
