apple, praline and cream cheese bundt cake

★★★★★ 4
By Lindsay V
from Southeastern, MA

The taste of the holidays baked into a Bundt cake.

Blue Ribbon Recipe

Where to begin to describe this deliciousness! This apple cake has all the fall spices and the aroma coming from the kitchen was amazing. The cake is dense, but the inside is perfectly tender with chunks of apple in every bite. We loved the cream cheese in the center and the flavors blended perfectly together. The praline topping, though, really makes this cake special. It's sweet and sugary with a slight crunch. A great way to end any fall meal!

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 12
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For apple, praline and cream cheese bundt cake

  • FOR THE CREAM CHEESE FILLING:
  • 8 oz
    cream cheese
  • 1
    egg
  • 1/4 c
    butter, softened
  • 1/2 c
    granulated sugar
  • 2 Tbsp
    all-purpose flour
  • 1 tsp
    vanilla
  • FOR THE CAKE:
  • 1 c
    chopped pecans
  • 1 1/2 lb
    apples, peeled and chopped (I used galas)
  • 3 c
    all-purpose flour
  • 1 c
    granulated sugar
  • 1 c
    packed brown sugar
  • 2 tsp
    cinnamon
  • 1 tsp
    nutmeg
  • 1/2 tsp
    allspice
  • 1 tsp
    salt
  • 1 tsp
    baking soda
  • 3
    eggs, beaten
  • 3/4 c
    canola oil
  • 3/4 c
    unsweetened applesauce
  • 1 tsp
    vanilla
  • FOR THE PRALINE FROSTING:
  • 1/2 c
    packed brown sugar
  • 1/4 c
    butter
  • 3 Tbsp
    milk
  • 1 c
    confectioners' sugar
  • 1 tsp
    vanilla
  • additional pecans for garnish

How To Make apple, praline and cream cheese bundt cake

Test Kitchen Tips
We found 1 1/2 pounds of apples equals about 2 1/4 cups peeled and chopped.
  • 1
    Pre-heat the oven to 350 degrees. Grease and flour a 14-cup bundt pan.
  • Toasting nuts on a baking pan.
    2
    Start by toasting your pecans in the oven for 8 – 10 minutes or until fragrant. Be sure to toss half way through cooking time. Set aside when they are done.
  • Cream cheese mixed with sugar and other ingredients.
    3
    Prepare filling: Beat butter, cream cheese, and sugar until light and fluffy. Stir in egg, vanilla, and flour and mix until smooth. Set aside.
  • Beating sugar, oil, eggs, and applesauce in a bowl.
    4
    Prepare cake: In the bowl of an electric mixer, fitted with the paddle attachment, beat sugars, canola oil, and applesauce. Add in the eggs, one by one. Stir in vanilla.
  • Flour and spices mixed in a separate bowl.
    5
    In a separate bowl, combine flour, spices, salt and baking soda.
  • Slowly add dry ingredients to wet ingredients.
    6
    Working in batches, add this to your wet mixture.
  • Folding pecans and apples into batter.
    7
    Remove bowl from mixer and fold in pecans and apples.
  • Swirling cream cheese layer into batter.
    8
    Baking: Place 2/3 of the batter into the bundt pan. Spoon in the cream cheese mixture and, using a paring knife, swirl around to incorporate evenly. Be sure to leave about an inch border, so that the cream cheese does not leak out while baking.
  • Adding remaining batter to the bundt pan.
    9
    Place the remaining 1/3 of the batter on top.
  • Bundt cake baking in the oven.
    10
    Bake for 60 – 75 minutes until a toothpick comes out clean.
  • Bundt cake cooling on wire rack.
    11
    Cool completely on a wire rack.
  • Brown sugar cooking in a saucepan.
    12
    Frosting the cake: Bring brown sugar, butter, and milk to a boil in a small saucepan, whisking constantly. Remove from heat and stir in vanilla. Be careful, as mixture will bubble up violently!
  • Mixing in confectioners' sugar to the mixture.
    13
    Gradually whisk in confectioners’ sugar. Allow mixture to harden slightly and pour over completely cooled cake. Garnish with additional pecans, if desired.
ADVERTISEMENT
ADVERTISEMENT