Apple Cream Cheese Bundt Cake Recipe

Ingredients for Apple Cream Cheese Bundt Cake

• 4 ounces (113g) softened cream cheese
• 1/4 cup (57g) unsalted butter
• Granulated Sugar
• 1 large egg
• All Purpose Flour
• Vanilla Extract
• 1/2 cup pecan halves
• Light Brown Sugar
• Ground Cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• Ground Nutmeg
• Ground Allspice
• 3 large eggs
• Canola Oil
• Applesauce
• Gala Apples
• 3 tablespoons (45ml) milk
• 2 cups (240g) powdered sugar

How to Make Apple Cream Cheese Bundt Cake

1. **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.
2. Add 1 large egg and 1/4 cup (30g) all-purpose flour to the cream cheese mixture.
3. Beat on low speed just until combined. Set aside.
4. **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.
5. 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.
6. Add 3 large eggs and 1 cup (240ml) buttermilk to the dry ingredients. Mix until just combined.
7. Gently fold in 3 cups peeled and chopped apples and the toasted pecans.
8. Grease and flour a 14-cup bundt pan. Pour two-thirds of the apple mixture into the prepared pan.
9. Spoon the cream cheese filling evenly over the apple mixture, leaving a 1-inch border around the edges of the pan.
10. Swirl the filling gently through the apple mixture using a paring knife or toothpick.
11. Spoon the remaining apple mixture over the cream cheese filling.
12. Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
13. Let the cake cool in the pan for 15 minutes.
14. Invert the cake onto a wire rack and let it cool completely.
15. **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.
16. Bring to a boil over medium heat, whisking constantly.
17. Boil for 1 minute, whisking constantly.
18. Remove from heat and stir in 1 teaspoon vanilla extract.
19. Gradually whisk in 2 cups (240g) powdered sugar until smooth and glossy.
20. Stir gently for 3-5 minutes, or until the glaze begins to cool and thicken slightly.
21. Pour the glaze immediately over the cooled cake.