Description
This Apple Bundt Cake with Cream Cheese Swirl is a moist and flavorful dessert featuring grated and diced Granny Smith apples folded into a spiced batter. The cake is enhanced by a luscious cream cheese swirl baked inside and finished with a rich homemade caramel sauce. Perfect for fall gatherings or any special occasion, this cake combines tender crumb, tart apples, warm spices, and creamy sweetness in every bite.
Ingredients
Scale
Apple Bundt 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 light brown sugar
- 1 cup granulated sugar
- 3 teaspoons ground cinnamon
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons ground ginger
- 5 large eggs (lightly beaten)
- 1 ¾ cup vegetable oil
- 2 teaspoons vanilla extract
Cream Cheese Swirl
- 1 package (8 ounces) softened cream cheese
- ½ cup powdered sugar
- 2 tablespoons all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
Caramel Sauce
- ½ cup salted butter
- 1 cup light brown sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Prepare Cake Pan: Preheat your oven to 325 ℉. Spray a 15-cup bundt pan thoroughly with non-stick baking spray that contains flour to prevent sticking, then set it aside.
- Mix Apples: In a medium bowl, toss the grated and diced Granny Smith apples with lemon juice to prevent browning and set aside.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, granulated sugar, ground cinnamon, baking soda, kosher salt, and ground ginger until fully blended.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and add the lightly beaten eggs. Stir gently to combine, then pour in the vegetable oil and continue mixing. Fold in the prepared apples and vanilla extract evenly into the batter. Set this batter aside.
- Make Cream Cheese Swirl: In a small bowl, using a hand mixer or whisk, beat the softened cream cheese, powdered sugar, flour, egg, and vanilla extract together until smooth and creamy.
- Assemble Cake: Pour half of the apple batter into the prepared bundt pan. Spoon dollops of the cream cheese mixture on top of this layer, trying to avoid placing it too close to the edges. Then, pour the remaining batter over the cream cheese dollops and use a knife to gently drag back and forth through the batter to create a swirl effect. Smooth the top surface evenly.
- Bake Cake: Place the bundt pan in the preheated oven and bake for 60 to 70 minutes. Check doneness by inserting a wooden toothpick near the center; it should come out clean or with a few moist crumbs. Once baked, remove from oven and cool on a wire rack for 20 minutes.
- Cool and Remove: Carefully invert the bundt pan to remove the cake from the pan, then allow it to cool completely on the wire rack.
- Make Caramel Sauce: In a medium saucepan over medium to medium-low heat, melt the salted butter. Add the light brown sugar and whisk for about 1 minute to blend. Stir in the heavy whipping cream and bring the mixture to a boil, stirring constantly to prevent burning. Let it boil for 4 minutes until thickened slightly. Remove from heat and stir in the vanilla extract.
- Serve: Drizzle the warm caramel sauce generously over the cooled cake slices. Serve additional caramel sauce on the side for extra indulgence.
Notes
- For best results, use fresh Granny Smith apples for a tart flavor and to maintain texture in the cake.
- Make sure the cream cheese is well softened for easier mixing and a smooth swirl layer.
- If you don’t have a bundt pan, a similarly sized tube or tube-style pan can be used, but adjust baking time as needed.
- Allow the cake to cool completely before drizzling with caramel sauce to prevent it from melting off immediately.
- Store leftover cake covered in the refrigerator for up to 3 days; reheat slightly before serving for the best flavor experience.
