Apple-Cream Cheese Bundt Cake


Apple-Cream Cheese Bundt Cake

Adapted from Southern Living September 2011

The first time I made this cake was for a Culinary Club meeting. It was fall and wanted to make something seasonal; flipping through the magazines at home, I found this cake, which looked amazing. The cake was a huge hit at the meeting. One boy even had 3 or 4 slices! I made this cake again for a “Ñoquis del 29” meeting, an Argentine tradition. It was the Saturday after Thanksgiving and again I wanted something seasonal, either autumn-y or more Christmas-y. With help from my mom, I decided to make this wondrous cake and it proved an unsurpassable success.

Cream Cheese Filling


  • 1 (8-oz) package of cream cheese, softened
  • ¼ cup butter, softened
  • ½ cup sugar
  • 1 egg
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla


  1. Beat the first 3 ingredients at medium speed with an electric mixer until blended and smooth.
  2. Add the egg, flour and vanilla and beat until blended.

Apple Cake


  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 cup grimly packed light brown sugar
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp ground nutmeg
  • ½ tsp ground allspice
  • 3 eggs
  • ¾ cup vegetable oil
  • ¾ cup applesauce
  • 1 tsp vanilla
  • 1 ½ lbs Gala apples, peeled and finely chopped
  • Cream Cheese Filling (recipe above)


  1. Preheat the oven to 350F (177C).
  2. Stir together the flour, sugar, brown sugar, cinnamon, salt, baking soda, nutmeg and allspice in a large bowl.
  3. Add the eggs, oil, applesauce and vanilla, stirring just until dry ingredients are moistened.
  4. Stir in the apples.
  5. Spoon two-thirds of the apple mixture into a greased 14-cup Bundt pan. Spoon the Cream Cheese Filling over the apple mixture, leaving a 1-inch border around the edges of the pan. With a paring knife, swirl the filling through the apple mixture. Spoon the remaining apple mixture over the Cream Cheese Filling.
  6. Bake in the preheated oven for 1 hour to 1 hour and 15 minutes until a toothpick inserted in the middle comes out clean.
  7. Cool the cake in the pan for 15 minutes. Remove the cake from the pan and cool completely (about 2 hours).

Frosting the Cake


  • ½ cup firmly packed light brown sugar
  • ¼ cup butter
  • 3 tbsp milk
  • 1 tsp vanilla
  • 1 cup Confectioner’s sugar
  • Prepared apple cake (recipe above)


  1. Bring the brown sugar, butter and milk to a boil in a 2-quart saucepan over medium heat, whisking constantly. Boil for 1 minute, whisking constantly.
  2. Remove from heat and stir in the vanilla.
  3. Gradually whisk in the Confectioner’s sugar until smooth.
  4. Stir gently for 3 to 5 minutes until the mixture begins to cool and thickens slightly.
  5. Immediately pour over the cooled cake.


Comments: This is a great cake if you have to feed many (or few). It is large and will satiate anyone’s sweet tooth. The tricky part is adding the Cream Cheese Filling to the apple batter, but don’t fret too much over it. Make sure to use a large Bundt pan because it truly is a big cake. A large pan will also make the addition of the filling easier.

Apple-Cream Cheese Bundt Cake pedazo


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s