Fresh winter apples baked into a beautiful, luscious Bundt cake. Apples and cream cheese combine to make this delicious fresh apple pie bundt cake so rich and moist. Bring this along to your next football party or holiday potluck. It travels well and tastes divine!

Fresh Apple Pie Bundt Cake

Fall is the perfect time for this delectable treat. Apples are in season!

I doubled the recipe and made both a cake and a bread loaf. It’s great either way. My bread loaf didn’t even get cooled before it was gobbled up by the fam, so no pictured bread loaf today. We LOVE this stuff.

As you can see it’s a knockout as a cake! I made a few changes to the original recipe. I prefer a healthy oil so I suggest coconut oil because it’s SO good and flavorful in baked goods. OR Heart healthy Avocado oil is another good option. It won’t add any noticeable flavor to the cake at all.

I reduced the amount of vanilla and added the other half in as almond extract. Almond is amazing with apples. I think you’ll love the flavor enhancement.

This bundt cake, as you can see, is almost like a pie inside it’s so moist and brim full of apples. The delicious streusel drizzled in and on the cake top under that delicious glaze adds fresh apple pie flavor. The rich creaminess of cream cheese and a lightly sweet glaze add the final touch of unique perfection.

Fresh Apple Pie Bundt Cake Baking Tips:

Name: Fresh Apple Pie Bundt Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 28
Cuisine: American
Ingredients: 3 large apples peeled, cored and chopped; 1 Tablespoon lemon juice; 1 3/4 cup white sugar; 1/3 Cup coconut oil-melted; 1 8 oz. pkg cream cheese-softened; 2 large eggs, room temperature; 1/2 tablespoon vanilla extract; 1/2 Tablespoon almond extract; 1 1/2 cups all purpose flour; 1 Tablespoon baking powder; 1/4 teaspoon salt; Streusel Topping:; 1/3 cup light brown sugar; 1 Tablespoon cinnamon; 1/2 cup chopped pecans; Glaze:; 3 Cup confectioners sugar; 1 Tablespoon vanilla; 3 tablespoons milk(or until desired consistency attained)

How to make the bundt cake look like the picture above on the inside:

Sprinkle about one quarter of the streusel in a circle around the pan lightly.
Add about half of the batter over the streusel. Now pour the remaining streusel over the batter.
Take a knife and press the streusel into the batter (I made a trench for this)
Add the remaining batter over the top of the streusel and bake as directed. Delicious!

28 slices

Fresh Apple Pie Bundt Cake

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Fresh winter apples baked into a beautiful, luscious Bundt cake. Apples and cream cheese combine to make this delicious fresh apple pie bundt cake so rich and moist.

Ingredients

3 large apples peeled, cored and chopped
1 Tablespoon lemon juice
1 3/4 cup white sugar
1/3 Cup coconut oil-melted
1 8 oz. pkg cream cheese-softened
2 large eggs, room temperature
1/2 tablespoon vanilla extract
1/2 Tablespoon almond extract
1 1/2 cups all purpose flour
1 Tablespoon baking powder
1/4 teaspoon salt
Streusel Topping:
1/3 cup light brown sugar
1 Tablespoon cinnamon
1/2 cup chopped pecans
Glaze:
3 Cup confectioners sugar
1 Tablespoon vanilla
3 tablespoons milk(or until desired consistency attained)

Instructions

For the Cake:

Preheat oven to 350 degrees.
Grease a loaf pan and a 10 inch bundt pan
Prepare apples. Put the chopped apples into a large Bowl of water and add the lemon juice, making sure the apples stay submerged to prevent browning.
In a large bowl, using an electric mixer, beat the sugar, coconut oil, cream cheese and vanilla until smooth. Add the eggs and beat until well combined and creamy.
Whisk together the flour, salt and baking powder in a small bowl. Add the flour mixture to the creamed mixture, beat with an electric mixer until just combined.
Drain and DRY the chopped apples in a paper towel and fold them into the batter.

For the Streusel Filling:

In a small bowl combine the brown sugar, cinnamon and chopped pecans.
Sprinkle 1/3 of the streusel into the bundt pan. Spoon about half of the apple batter on top of that. Make a trench in the batter and pour the streusel evenly into the trench and press it into the batter.
Layer the remaining apple batter on top and smooth the top.
Bake at 350 degrees for 60 minutes or until the cake tests done with a toothpick.
Cool cake thoroughly before removing from bundt pan.

For the Glazing:

Mix together the glaze ingredients.
Glaze the top when the cake is cooled and plated

Notes

It's important to make sure the cake is thoroughly baked with the toothpick test. Then cool it thoroughly in the bundt pan before removing the cake.

Nutrition Information

Yield

Serving Size

1 slice
Amount Per Serving Calories 298

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Adapted from: Bunny’s warm oven I LOVE Bunny’s Recipes. Be sure to check out her site!

Butternut Pumpkin Soup - Homemade Food Junkie

Friday 6th of November 2015

[…] last month we’ve been hitting the heavy goodies hard. Apple desserts here, here and here. Sweet potato goodies and lots of wonderful heavy casseroles like this one have rolled […]

Winnie

Sunday 6th of September 2015

This cake looks sooooooooooo GOOD !! My family loves apple-cakes, and I've never baked one with cream-cheese. I'd love a huge slice of it right at this moment :)

homemadefoodjunkie

Thank you so much Winnie!

Hadia

Tuesday 13th of January 2015

The cake looks so decadent Diane. What a beautiful combination, cream cheese, apples and cinnamon streusel! Thank you for sharing at our party. Pinned!