Apple Bundt Cake
This easy apple bundt cake has sweet tender apples, cinnamon, and carrots with a yummy cream cheese layer.
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- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs (room temperature)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons apple pie spice (or ground cinnamon)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups diced apples (peeled )
- 2 cups shredded carrot (or shredded zucchini)
- ½ cup chopped pecans (or walnuts)
- 8 ounces cream cheese (softened, 1 package)
- ¼ cup granulated sugar
- 1 egg
- ⅓ cup brown sugar (packed)
- 3 tablespoons butter
- 2 tablespoons heavy whipping cream
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
Langkah-langkah
Preheat oven to 350°F. Brush a 10″ bundt pan with cake release (below) or grease and flour well.
Beat cream cheese and sugar with a hand mixer until fluffy. Add egg and combine until smooth. Set aside.
Combine flour, baking powder, cinnamon, salt, and baking soda.
In a separate bowl, whisk sugar, oil, and eggs. Add the flour mixture a little at a time, stirring to combine.
Fold in apples, carrots, and walnuts.
Pour half of the batter into the greased pan. Gently spoon the cream cheese mixture over the batter keeping it in the center. Top with remaining carrot apple batter.
Bake 50-60 minutes or until a toothpick comes out clean. Cool 15 minutes in the pan, gently loosen the edges, and invert onto a wire rack to cool completely.
Bring brown sugar, butter, and cream to a boil over medium high heat. Allow to boil 1 minute, stirring constantly.
Whisk in powdered sugar and vanilla until smooth.
Drizzle over cake while warm.
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