APPLE AND CREAM CHEESE BUNDT CAKE WITH CARAMEL PECAN TOPPING

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As the autumn leaves begin to fall and the air turns crisp, it’s the perfect time to indulge in comforting seasonal treats. This Apple and Cream Cheese Bundt Cake with Caramel Pecan Topping is just the dessert to capture the essence of fall. With a creamy cheese center and a luscious caramel pecan topping, it’s a delightful twist on classic apple flavors that will surely warm your heart and home.

Why You’ll Love This Recipe

This cake is a beautiful blend of flavors and textures. The combination of tender apples, creamy cheese, and crunchy pecans makes every bite satisfying. It’s a crowd-pleaser for family gatherings or a quiet night in. Plus, the homemade caramel icing adds a decadent touch that elevates this cake to the next level.

Kitchen Equipment You’ll Need

• Electric mixer
• Large mixing bowls
• 14-cup Bundt pan
• Wire rack
• 2-quart saucepan
• Wooden pick or skewer

Ingredients

Cream Cheese Filling:

• 1 packet cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Apple Cake Batter:

• 1 cup finely chopped pecans
• 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 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 3 large eggs, lightly beaten
• 3/4 cup canola oil
• 3/4 cup applesauce
• 1 teaspoon vanilla extract
• 3 cups apples, peeled and finely chopped (about 1 1/2 lb)

Caramel Pecan Topping:

• 1/2 cup light brown sugar, packed
• 1/4 cup butter
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 cup pecan halves (for topping)

Step-by-Step Instructions

Prepare the Filling: Beat the cream cheese, butter, and granulated sugar at medium speed with an electric mixer until smooth. Add the egg, flour, and vanilla, and mix until just combined.

Prepare the Batter: Preheat your oven to 350°F. Toast the pecans in a shallow pan for 8 to 10 minutes until fragrant, stirring halfway through. In a large bowl, combine the flour, granulated sugar, brown sugar, cinnamon, salt, baking soda, nutmeg, and allspice. Stir in the eggs, oil, applesauce, and vanilla until just moistened. Fold in the apples and toasted pecans.

Pour two-thirds of the batter into a greased and floured 14-cup Bundt pan. Layer the cream cheese filling over the batter, leaving a 1-inch border. Swirl the filling gently with a knife. Pour the remaining batter over the cream cheese layer.

Bake for 1 hour to 1 hour and 15 minutes, or until a wooden pick inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes, then remove from the pan and let it cool completely for about 2 hours.

Make the Topping: In a 2-quart saucepan over medium heat, bring the brown sugar, butter, and milk to a boil, whisking constantly for 1 minute. Remove from heat and stir in vanilla. Gradually whisk in powdered sugar until smooth. Stir gently for 3 to 5 minutes until the mixture begins to cool and thicken slightly. Pour immediately over the cooled cake and garnish with pecan halves.

Tips for Success

• Ensure the cream cheese is fully softened for a smooth filling.
• Use fresh, crisp apples for the best flavor and texture.
• Allow the cake to cool completely before adding the caramel topping to prevent it from melting off.

Additional Tips and Variations

• Try adding a sprinkle of sea salt to the caramel for a salted caramel twist.
• Substitute walnuts for pecans if desired.
• Add a pinch of ground cloves for extra spice.

Nutritional Highlights (Per Serving)

This cake is a rich source of fiber and healthy fats from pecans and apples. It’s a delightful treat to enjoy in moderation!

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time? Yes, you can prepare the cake a day in advance. Store it in an airtight container at room temperature or refrigerate for up to 3 days.

Can I freeze this cake? Absolutely! Wrap the cooled cake without the topping in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator and add the caramel topping before serving.

Conclusion

This Apple and Cream Cheese Bundt Cake with Caramel Pecan Topping is a must-try for any dessert lover. Its delightful blend of flavors and textures makes it a standout treat for any occasion. I invite you to try this recipe and share your experiences in the comments below. Happy baking!

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