Ingrédients pour Apple Cream Cheese Bundt Cake
- 4 ounces (113g) softened cream cheese
- 1 1/4 cups (284g) unsalted butter
- 2 cups (400g) granulated sugar
- 1 large egg
- 3 1/4 cups (390g) all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 cup pecan halves
- 1/2 cup (100g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- ground allspice
- 3 large eggs
- canola oil
- applesauce
- 3 cups peeled and chopped apples
- 3 tablespoons (45ml) milk
- 2 cups (240g) powdered sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground cloves
- 1 cup (240ml) buttermilk
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Comment préparer Apple Cream Cheese Bundt Cake
- **Prepare the Cream Cheese Filling:** In a medium bowl, beat together 4 ounces (113g) softened cream cheese, 1/2 cup (100g) granulated sugar, and 1 teaspoon vanilla extract at medium speed with an electric mixer until smooth and creamy.
- Add 1 large egg and 1/4 cup (30g) all-purpose flour to the cream cheese mixture.
- Beat on low speed just until combined. Set aside.
- **Prepare the Apple Cake Batter:** Preheat oven to 350°F (175°C). Toast 1/2 cup pecan halves in a shallow pan for 8-10 minutes, stirring halfway through, until fragrant.
- In a large bowl, whisk together 3 cups (360g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, 1 1/2 cups (300g) granulated sugar, and 1 cup (2 sticks) unsalted butter, softened.
- Add 3 large eggs and 1 cup (240ml) buttermilk to the dry ingredients. Mix until just combined.
- Gently fold in 3 cups peeled and chopped apples and the toasted pecans.
- Grease and flour a 14-cup bundt pan. Pour two-thirds of the apple mixture into the prepared pan.
- Spoon the cream cheese filling evenly over the apple mixture, leaving a 1-inch border around the edges of the pan.
- Swirl the filling gently through the apple mixture using a paring knife or toothpick.
- Spoon the remaining apple mixture over the cream cheese filling.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes.
- Invert the cake onto a wire rack and let it cool completely.
- **Prepare the Brown Sugar Glaze:** In a small saucepan, combine 1/2 cup (100g) packed brown sugar, 1/4 cup (57g) unsalted butter, and 3 tablespoons (45ml) milk.
- Bring to a boil over medium heat, whisking constantly.
- Boil for 1 minute, whisking constantly.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Gradually whisk in 2 cups (240g) powdered sugar until smooth and glossy.
- Stir gently for 3-5 minutes, or until the glaze begins to cool and thicken slightly.
- Pour the glaze immediately over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
262g
Fat
54g
Carbs
32g
