Apple Bundt Cake with Cream Cheese Swirl

This Apple Bundt Cake with Cream Cheese Swirl and caramel sauce is the perfect dessert for the holidays. It is delicious, divine, and will impress your friends and family.

Hi there, it’s Jodi from 5 Boys Baker here to share with you this amazing Apple Bundt Cake with Cream Cheese Swirl & Caramel Sauce. I know that’s a mouthful to say, but it pretty much describes exactly what you’re getting. As much as I always hate to see summer end, I really do look forward to fall and holiday baking. Anything with pumpkin or apple screams the holidays to me! 🙂

My must-make list of apple and pumpkin recipes keeps growing every year. I really need to stop adding to it. The problem is I am a cookbook and cooking magazine junkie, so I’m always bookmarking new recipes. I know I’ve mentioned it before, but I own more cookbooks and cooking magazines than should be humanly allowed. I guess there are worse vices to have, right? When my boys give me a hard time about how many I have, I just remind them of all the delicious recipes I’ve made over the years from all those cookbooks and magazines. That usually shuts them right up (lol)!

With Thanksgiving just around the corner, and Christmas quickly approaching, this apple Bundt cake would be the perfect thing to add to your holiday menus. It’s perfectly spiced, super moist, is studded with shredded and diced apples, and has swirls of sweetened cream cheese throughout the cake. Then to make it even more amazing, it’s drizzled with a simple, delicious homemade caramel sauce.

I found this recipe in one of my recent cooking magazine purchases (Fall Baking 2018), made a few adjustments and then added my homemade caramel sauce instead of the caramel glaze the recipe called for.

You guys, this cake really is amazing! My sister declared it one of her most favorite things she’s ever tasted that I’ve made. Now that’s saying something because she’s tasted A LOT of my baking over the years.

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5 from 2 votes

Apple Bundt Cake with Cream Cheese Swirl

Course Dessert

Prep Time 20 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12

Author Holly

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 brown sugar
• 1 cup sugar
• 3 teaspoons cinnamon
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons kosher salt
• 1 ½ teaspoons ground ginger
• 5 large eggs lightly beaten
• 1 ¾ cup canola 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 egg
• 1 teaspoon vanilla
• Caramel Sauce:
• 1/2 cup butter
• 1 cup brown sugar
• 1 cup whipping cream
• pinch of salt
• 1 teaspoon vanilla

Instructions

• 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 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 batter into 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 salt and 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.

Recipe from: 5 Boys Baker