This delicious caramel-drizzled apple Bundt cake is the perfect way to enjoy the flavors of fall. With its seasonal spices like cinnamon and nutmeg, it will fill your home with the inviting aromas of autumn. This moist and fluffy apple-filled cake is perfectly complemented with a creamy cream cheese filling and a decadent caramel drizzle. It’s a truly irresistible combination that will have everyone asking for seconds. This cake is a great way to enjoy a flavorful slice of fall heaven.
Something odd happened this weekend. On Friday evening, as B.O.B. Bob and I were getting ready to head out to dinner, a man and a woman walked down our driveway and asked if they could take some pictures in front of our house. This in itself is not odd around Halloween time, and we have become used to seeing the flash of cameras as old and young alike pose in front of our Halloween House. The strange part of the story is that the man stated that he and his “model” were driving around when he saw the house, and he thought it would make a perfect backdrop for his photo shoot.
As B.O.B. Bob and I were getting ready to leave the house, we noticed that he had indeed set up some nice cameras in front of the house, and the “model” was helping him to find the perfect placement of these cameras. At first B.O.B. Bob and I were going to hand over my business card so that the photographer could send us any pictures he took of the house. We’re always up to receiving photos anyone has taken during their visit to our Halloween setup, but then we both clued into something off about the two people. Every time a car turned onto the street, or we walked out of the house, the picture-taking would stop, and the two of them would stand huddled together as if they were waiting for everyone to pass by their shoot. Not so odd really, the car lights would definitely mess up the photos, and you need to allow people to walk past you on the sidewalk. The questionable thing about this photo shoot was that the “model” was wearing a trench coat and a pretty hideous one at that. Definitely not an outfit worthy of a photo shoot.
Needless to say, B.O.B. Bob and I did not give my business card to the photographer, and we’re both guessing that sometime soon our house will be the backdrop in photos on several questionable sites on the Internet. We may possibly be known in the future as The Delawder Matthews Halloween House of Porn. This Autumn Apple Cream Cheese Cake is just like the woman in that trench coat. At first, it looks unassuming, but when you look underneath it’s so much more. The cream cheese center lies in wait for discovery. I’d rather see the inside of this cake as opposed to what may have possibly been hidden beneath that trench coat on any given day of the week. Halloween is just full of spooky and shuddering experiences here at The Delawder Matthews.
Ingredients:
Filling:
- 1 (8-oz) Package of Cream Cheese, Softened
- 4 Tablespoons Unsalted Butter, Softened
- 1/2 Cup Granulated Sugar
- 1 Egg, Room Temperature
- 1 Teaspoon Vanilla
- 2 Tablespoons All-Purpose Flour
- 1/2 Teaspoon Ground Cinnamon
Cake:
- 3 Cups All-Purpose Flour
- 1 Cup Granulated Sugar
- 1 Cup Light Brown Sugar, Packed
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Freshly Ground Nutmeg
- 3 Eggs, Room Temperature, Lightly Beaten
- 3/4 Cup Canola Oil
- 3/4 Cup Unsweetened Applesauce
- 1 Tablespoon Vanilla
- 2 Baking Apples, Peeled and Finely Chopped
Topping:
- Caramel Sauce
Directions:
- Preheat oven to 350 degrees. Spray a Bundt pan with cooking spray, and then coat lightly with all-purpose flour, making sure to tap out any excess flour.
- For the filling, use a mixer to cream together the cream cheese, butter, and sugar in a large bowl on medium speed for two minutes. Add the egg, vanilla, flour, and cinnamon and mix until just combined; set aside.
- For the cake batter, whisk together the flour, sugars, cinnamon, salt, baking soda, and nutmeg in a large bowl.
- Add the beaten eggs, oil, applesauce, and vanilla; mix with a spatula until well combined.
- Fold in the finely chopped apples.
- Using a large spoon or spatula, place half of the cake batter in the Bundt pan. Top the cake batter with the cream cheese filling, trying to place it in a ring centered in the middle of the cake, leaving room on both sides. This most likely won’t be perfect but do your best. Use a knife to swirl the cream cheese mixture around in small circles. (I’m not altogether sure if this makes a huge difference, but go ahead and do it anyway.) Carefully place the rest of the cake batter on top of the filling, being careful to make sure that no filling is peeking through.
- Bake for 60 to 75 minutes, or until a knife inserted into the center of the cake comes out clean.
- Transfer the pan to a wire rack to cool for 15 minutes, then invert the cake onto the rack and allow to cool for at least 2 hours.
- Drizzle caramel sauce over the top of the Bundt cake.
Suggestions:
- Having your eggs at room temperature will help to ensure that your ingredients are mixed together properly.
- I used two (3.9-oz) individual plastic cups of natural applesauce in this recipe; this information will come in handy for those of you who have children.
- Granny Smith, Jonathans, Rome, and Braeburn are all great baking apples.
- I used a 2-oz jar of Fat Toad Farm’s Farmstead Goat’s Milk Salted Bourbon Caramel on top of this cake. I have been hearing rave reviews of this caramel from several people online and finally came across it in a store in Vermont. Let’s just say that it was in my cart in less time than it takes Brenna to knock the alarm clock off of her Daddy’s nightstand every morning.
Improvements:
- Drizzle with melted dark chocolate in addition to the caramel sauce.
- Serve with a dollop of fresh whipped cream.
- CLICK HERE to see our many other amazing Bundt cake recipes.
Ingredients:
- 1 (8-oz) Package of Cream Cheese, Softened
- 4 Tablespoons Unsalted Butter, Softened
- 1/2 Cup Granulated Sugar
- 1 Egg, Room Temperature
- 1 Teaspoon Vanilla
- 2 Tablespoons All-Purpose Flour
- 1/2 Teaspoon Ground Cinnamon
- 3 Cups All-Purpose Flour
- 1 Cup Granulated Sugar
- 1 Cup Light Brown Sugar, Packed
- 2 Teaspoons Ground Cinnamon
- 1 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Freshly Ground Nutmeg
- 3 Eggs, Room Temperature, Lightly Beaten
- 3/4 Cup Canola Oil
- 3/4 Cup Unsweetened Applesauce
- 1 Tablespoon Vanilla
- 2 Baking Apples, Peeled and Finely Chopped
- Caramel Sauce
Directions:
- Preheat oven to 350 degrees. Spray a Bundt pan with cooking spray, and then coat lightly with all-purpose flour, making sure to tap out any excess flour.
- For the filling, use a mixer to cream together the cream cheese, butter, and sugar in a large bowl on medium speed for two minutes. Add the egg, vanilla, flour, and cinnamon and mix until just combined; set aside.
- For the cake batter, whisk together the flour, sugars, cinnamon, salt, baking soda, and nutmeg in a large bowl.
- Add the beaten eggs, oil, applesauce, and vanilla; mix with a spatula until well combined.
- Fold in the finely chopped apples.
- Using a large spoon or spatula, place half of the cake batter in the Bundt pan. Top the cake batter with the cream cheese filling, trying to place it in a ring centered in the middle of the cake, leaving room on both sides. This most likely won't be perfect but do your best. Use a knife to swirl the cream cheese mixture around in small circles. (I'm not altogether sure if this makes a huge difference, but go ahead and do it anyway.) Carefully place the rest of the cake batter on top of the filling, being careful to make sure that no filling is peeking through.
- Bake for 60 to 75 minutes, or until a knife inserted into the center of the cake comes out clean.
- Transfer the pan to a wire rack to cool for 15 minutes, then invert the cake onto the rack and allow to cool for at least 2 hours.
- Drizzle caramel sauce over the top of the Bundt cake.
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