Apple Bundt Cake with Cream Cheese Swirl
Apple Bundt Cake with Cream Cheese Swirl and caramel sauce is the perfect dessert for the holidays. This cake is delicious, divine, and will impress your friends and family!
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Servings: 12
Ingredients
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
Cream Cheese Swirl
- 1 package (8 ounces) softened cream cheese
- 1/2 cup powdered sugar
- 2 tablespoons all-purpose flour
- 1 large egg
- 1 teaspoon vanilla
Caramel Sauce
- 1/2 cup salted butter
- 1 cup light brown sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
Instructions
Apple Bundt Cake
- Preheat oven to 325 ℉. Spray a 15-cup bundt pan with non-stick baking spray with flour. Set aside.
- In a medium bowl, combine the apples and lemon juice; set aside.
- In a large bowl, whisk together flour, both sugars, cinnamon, baking soda, salt and ginger. Make a well in the center and add eggs, stirring to combine. Stir in oil. Fold in apples and vanilla. Set aside.
Cream Cheese Swirl
- In a small bowl, mix together cream cheese, powdered sugar, flour, egg until smooth. (I use my hand mixer.)
- Pour half of the batter into the prepared pan. Spoon cream cheese mixture in big dollops over batter, avoiding edges as best you can. Top with remaining batter and using a knife, pull blade back and forth through batter to swirl cream cheese layer. Smooth top.
- Bake for 60 to 70 minutes, or until a wooden toothpick inserted near center of cake comes out clean. Let cool on a wire rack for 20 minutes. Remove from pan, and let cool completely. Drizzle cake with caramel sauce and then slice and serve with additional caramel sauce.
Caramel Sauce
- In a medium saucepan, melt butter over medium/medium-low heat.
- Add brown sugar and whisk for 1 minute. Add the cream and bring mixture to a boil, stirring constantly. Boil for 4 minutes.
- Remove from heat and stir in vanilla. Serve warm or at room temperature.
Notes
This recipe makes a really big/tall cake, so it’s really important you have a large enough bundt pan. Make sure you use a large 15-cup bundt pan or the batter will spill over.
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