Apple-Cream Cheese Bundt Cake
A deliciously moist apple bundt cake with cream cheese filling and praline frosting.
When I saw this recipe it immediately made me think of the Apple Praline Bread recipe a friend shared with me and I posted here, and I knew I HAD TO TRY IT!
This Apple Cream Cheese Bundt Cake is all of the Apple Praline bread and more! It has a moist and flavorful apple cake with a homemade praline frosting, WITH a sweet cream cheese filling, that tastes kind of like cheesecake. Do I have your attention now? I thought so 🙂
This Cake has a lot going on and the recipe does require several steps, but it is definitely worth the effort. The end results are delicious, impressive and perfect for any fall celebration. If you want to make this cake for an event ahead of time, just pop the unfrosted cake in the freezer, and defrost and top with the frosting before you serve it. I had my cake stashed in the freezer for 3 days on a platter and wrapped with plastic wrap, it defrosted beautifully!
Ingredients
Equipment
Method
- Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
- Preheat oven to 350F.
- Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
- Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
- Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan.
- Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
- Bake at 350F for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
- Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly.
- Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.
- Pour immediately over cooled cake.
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Thank you for posting about this cake. I appreciate the advice about making ahead. I was curious how the apples would be and the cream cheese filling post freezer…Did you notice a difference from just eating it fresh?
How much would you charge someone that asked you to make this cake? It has a lot of ingredients!
Thank you
Hey there! Stopping by from the Sunday Blog Hop linky on BecauseImCheap.com Thank you so much for linking up! I can never make anything that looks as perfect as this. But it sounds delicious, and it’s the taste that matters, right? Perfect recipe for fall! Hope to see you again on the next linky 🙂
Thank you for stopping by Jenn! This cake looks impressive, but it is really not that hard to put together, and the flavors are worth the couple extra steps ?
This sounds awesome and looks so delicious! I’m always looking for new recipes to try. This is one I might have to try sometime! Thanks for sharing! Have a great week!
Sincerely,
Sarah
Stopping by from the Sunday Blog Hop!
Thank you Sarah! It is really good, and perfect for fall gatherings!