Product Used In This Recipe
Apple Cream Cheese Swirl Bundt Cake
PREP: 30 MINUTES
COOK: 1 HOUR 5 MINUTES
SERVINGS: 10 - 12 SERVINGS
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The perfect recipe to celebrate the fall harvest season and bring a touch of autumn to your table. This delightfully moist Apple Cream Cheese Swirl Bundt cake is packed with crisp, sweet-tart apples and spiced with cinnamon, ginger, and nutmeg. A creamy swirl runs through the cake, and it’s finished with a decadent glaze. Baked beautifully in our Chiffon Bundt® Pan, with its graceful draped design, this cake has an elegant and inviting appeal. Pair it with a mug of hot cider or coffee for an indulgent, warming dessert! This recipe was created by Bake From Scratch magazine as part of the Bundt of the Month recipe collection.
Ingredients
Batter
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (220 grams) granulated sugar
- 1/3 cup (73 grams) firmly packed light brown sugar
- 3 large eggs (150 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 2 large firm sweet apples (578 grams) (see Note), peeled and cored
- 3 cups (375 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- 2 teaspoons (4 grams) ground cinnamon
- 3/4 teaspoon (2.25 grams) kosher salt
- 1/2 teaspoons (1 gram) ground ginger
- 1/4 teaspoon (1.25 grams) baking soda
- 1/4 teaspoon ground nutmeg
Swirl
- 4 ounces (113 grams) cream cheese, softened
- 1/4 cup (30 grams) confectioners’ sugar
- 1 tablespoon (8 grams) all-purpose flour
- 1 large egg yolk (19 grams), room temperature
Glaze
- 1 cup (120 grams) confectioners’ sugar
- 3 tablespoons (45 grams) heavy whipping cream
- 1 tablespoon (21 grams) light corn syrup
Garnish
- Toasted pecans
Directions
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In a medium bowl, beat cream cheese with a mixer at medium speed until creamy. Add confectioners’ sugar, flour, and egg yolk; beat until smooth, about 2 minutes, stopping to scrape sides of bowl. Cover and refrigerate until ready to use.
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Preheat oven to 350°F (180°C).
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In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium-high speed until light and fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
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Using the large holes of a box grater, shred apples. Coarsely chop shredded apples. Add apples to batter, and beat at low speed until combined.
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In a large bowl, whisk together flour, baking powder, cinnamon, salt, ginger, baking soda, and nutmeg. With mixer on low speed, gradually add flour mixture to apple mixture, beating just until combined.
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Spray a 10-cup Bundt pan with baking spray with flour. Spoon two-thirds of batter (about 4 cups or 965 grams) into prepared pan. Using a small rubber spatula or the back of a spoon, make a trench in batter in pan, avoiding edges of pan. Spoon swirl mixture into trench. Top with remaining batter. Using a knife, gently pull blade back and forth through batter and swirl. Smooth top of batter. Firmly tap pan on a kitchen towel-lined counter 7 to 10 times to settle batter and release any air bubbles.
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Bake until a wooden pick inserted near center comes out clean, 1 hour and 5 minutes to 1 hour and 10 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely.
- In a small bowl, whisk together confectioners’ sugar, cream, and corn syrup until smooth. Spoon glaze onto cooled cake. Garnish with pecans, if desired. Refrigerate cake in an airtight container for up to 3 days.
Notes: Honeycrisp, Pink Lady, and even Granny Smith apples all work great in this cake.
For endless Bundt recipe inspiration, check out bakefromscratch.com.
Posted by Debbie