Description
Delight in the moist and flavorful Apple Bundt Cake with Cream Cheese Swirl, a perfect dessert featuring layers of grated and diced Granny Smith apples, warm spices, and a luscious cream cheese filling. Finished with a rich homemade caramel sauce, this cake is ideal for gatherings, offering a beautiful presentation and a deliciously comforting taste.
Ingredients
Scale
Apple Bundt Cake
- 2 cups peeled, grated Granny Smith apples (about 3 small apples)
- 2 cups peeled, diced Granny Smith apples (about 3 small apples)
- 2 teaspoons lemon juice
- 4 ½ cups all-purpose flour
- 1 ¼ cups light brown sugar
- 1 cup granulated sugar
- 3 teaspoons ground cinnamon
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons ground ginger
- 5 large eggs, lightly beaten
- 1 ¾ cup vegetable oil
- 2 teaspoons vanilla extract
Cream Cheese Swirl
- 1 package (8 ounces) softened cream cheese
- ½ cup powdered sugar
- 2 tablespoons all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
Caramel Sauce
- ½ cup salted butter
- 1 cup light brown sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Prepare Apple Mixture: In a medium bowl, combine the peeled, grated, and diced Granny Smith apples with 2 teaspoons of lemon juice to prevent browning. Set aside while you prepare the batter.
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Spray a 15-cup Bundt pan with non-stick baking spray that includes flour to ensure easy cake release.
- Mix Dry Ingredients: In a large bowl, whisk together 4 ½ cups all-purpose flour, 1 ¼ cups light brown sugar, 1 cup granulated sugar, 3 teaspoons ground cinnamon, 1 ½ teaspoons baking soda, 1 ½ teaspoons kosher salt, and 1 ½ teaspoons ground ginger until well blended.
- Add Wet Ingredients: Make a well in the center of the dry ingredients; add the 5 lightly beaten eggs and stir to combine. Then stir in 1 ¾ cups vegetable oil and 2 teaspoons vanilla extract until the batter is uniform.
- Incorporate Apples: Fold the grated and diced apple mixture into the batter gently to distribute evenly without overmixing. Set the batter aside while you prepare the cream cheese layer.
- Make Cream Cheese Swirl: In a small bowl, use a hand mixer to blend 8 ounces softened cream cheese, ½ cup powdered sugar, 2 tablespoons all-purpose flour, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy.
- Assemble Cake Layers: Pour half of the apple batter into the prepared Bundt pan. Spoon large dollops of the cream cheese mixture over the batter, avoiding the edges to prevent leaking. Top with the remaining batter and use a knife to gently swirl the cream cheese layer through the batter, creating a marbled effect. Smooth the top evenly.
- Bake the Cake: Bake in the preheated oven for 60 to 70 minutes, or until a wooden toothpick inserted near the center comes out clean. Once done, allow the cake to cool on a wire rack for 20 minutes in the pan.
- Cool and Remove: Carefully remove the cake from the Bundt pan and cool completely on the wire rack before serving.
- Prepare Caramel Sauce: In a medium saucepan over medium to medium-low heat, melt ½ cup salted butter. Add 1 cup light brown sugar and whisk continuously for 1 minute until combined.
- Add Cream and Boil: Pour in 1 cup heavy whipping cream and bring the mixture to a boil while stirring constantly. Allow it to boil for 4 minutes to thicken slightly.
- Finish Sauce: Remove from heat and stir in 1 teaspoon vanilla extract. Serve the caramel sauce warm or at room temperature alongside the cake.
- Serve: Drizzle the caramel sauce over slices of the cooled apple bundt cake, and enjoy a deliciously festive dessert.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother swirl.
- For best results, use Granny Smith apples for their tartness and firm texture that holds up well during baking.
- Allow the cake to cool completely before removing from the pan to prevent it from breaking.
- If desired, garnish the cake with chopped nuts or a dusting of powdered sugar for extra presentation appeal.
- The caramel sauce can be stored in the refrigerator for up to one week and gently reheated before serving.
