This impressive Apple Cream Cheese Swirl Bundt Cake is a sweet ending for delicious holiday meal.
Apple Cream Cheese Swirl Bundt Cake
1 (10-inch) cake
Ingredients
- Swirl:
- 1 (8-ounce) package cream cheese, softened
- ½ cup confectioners’ sugar
- 2 tablespoons all-purpose flour
- 1 large egg
- 1 teaspoon orange zest
- Batter:
- 4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1½ cups unsalted butter, softened
- 1¾ cups firmly packed light brown sugar
- 4 large eggs
- 3 large Granny Smith apples, peeled and cored
- 2 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- Glaze:
- 2 cups confectioners’ sugar, sifted
- ¼ cup whole milk
- 3 tablespoons dark corn syrup
- Garnish: chopped pecans
Instructions
- Preheat oven to 325°. Spray a 15-cup Bundt pan with baking spray with flour.
- For swirl: In a medium bowl, beat cream cheese with a mixer at medium speed until creamy. Add confectioners’ sugar, flour, egg, and zest, and beat until smooth, about 2 minutes, stopping occasionally to scrape sides of bowl. Cover and refrigerate.
- For batter: In a large bowl, whisk together flour, cinnamon, baking soda, salt, ginger, and nutmeg. In the work bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar until fluffy, 2 to 3 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- Shred apples using the large holes of a box grater. Coarsely chop shredded apples. Add apples, lemon juice, vanilla, and zest to batter, and beat for 1 minute. Gradually add flour mixture to apple mixture, beating just until combined.
- Spoon half of batter into prepared pan. Spoon swirl mixture onto batter, avoiding edges of pan. Top with remaining batter. Using a knife, pull blade back and forth through batter to swirl layers together. Smooth top of batter.
- Bake until a wooden pick inserted near center comes out clean, about 75 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- For glaze: In a small bowl, whisk together all ingredients until smooth; drizzle onto cooled cake. Garnish with pecans, if desired. Refrigerate cake in an airtight container for up to 3 days.
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