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!
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:
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!
- 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
- 3 Cup confectioners sugar
- 1 Tablespoon vanilla
- 3 tablespoons milk(or until desired consistency attained)
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
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.
Serving Size:1 slice
Amount Per Serving:Calories: 298
Adapted from: Bunny’s warm oven I LOVE Bunny’s Recipes. Be sure to check out her site!