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5 from 1 vote

Apple Bundt Cake with Cream Cheese Swirl

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 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 1/2 cups all-purpose flour
  • 1 1/4 cups brown sugar
  • 1 cup sugar
  • 3 teaspoons cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons ground ginger
  • 5 large eggs lightly beaten
  • 1 3/4 cup canola oil
  • 2 teaspoons vanilla
  • Cream Cheese Swirl:
  • 1 pkg. 8 oz 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.