Description
Warm cinnamon apple cake filled with creamy cheesecake creates a delightful dessert sensation. Bakers will love this comforting sweet treat that combines classic flavors in one irresistible slice.
Ingredients
Scale
- 3 large eggs (lightly beaten)
- 1 large egg
- 3 cups (360 grams) all-purpose flour
- 2 tbsps all-purpose flour
- 3 cups (about 1 ¼ lbs / 567 grams) peeled and finely chopped apples (Fuji)
- 1 package (8 oz / 226 grams) regular or light cream cheese (softened)
- 1 cup (200 grams) granulated sugar
- ½ cup (110 grams) firmly packed light brown sugar
- 1 cup (220 grams) firmly packed light brown sugar
- ¼ cup (57 grams) butter (4 tbsps, softened)
- ¼ cup (60 mL / 2 fl oz) canola oil
- ¼ cup (60 mL / 2 fl oz) unsweetened applesauce
- 1 cup (100 grams) finely chopped pecans or walnuts
- 1 cup (100 grams) confectioners’ sugar
- ¼ cup (50 grams) granulated sugar
- 2 tsps ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
- ¼ tsp ground nutmeg
- ¼ tsp ground allspice
Instructions
- Cream Cheese Preparation: Blend cream cheese, butter, and granulated sugar using an electric mixer until velvety. Gently fold in egg, flour, and vanilla extract, mixing minimally to maintain a smooth consistency.
- Cake Batter Assembly: Whisk together dry ingredients – flour, sugars, cinnamon, salt, baking soda, nutmeg, and allspice in a large bowl. Incorporate eggs, vegetable oil, and applesauce, stirring until completely unified.
- Fruit and Nut Integration: Delicately fold chopped apples and pecans throughout the batter, ensuring even distribution of ingredients.
- Bundt Pan Layering: Preheat oven to 350°F. Generously grease and flour a 14-cup Bundt pan. Spread two-thirds of apple cake batter across the bottom, creating a foundational layer.
- Filling Incorporation: Carefully spoon cream cheese mixture over the initial batter, maintaining a one-inch border to prevent spillage. Carefully cover with remaining apple cake batter, smoothing the surface.
- Baking Process: Tap pan against countertop to eliminate air bubbles. Bake for 60-75 minutes, verifying doneness with a clean toothpick test. Cool in pan for 15-20 minutes before transferring to a wire rack.
- Glaze Creation: Combine brown sugar, butter, and milk in a saucepan over medium heat. Stir until near-boiling, then remove from heat. Whisk in vanilla extract and confectioners’ sugar until achieving a silky, pourable consistency.
- Final Presentation: Drizzle warm glaze over completely cooled cake, allowing it to naturally cascade. Optionally garnish with chopped walnuts or pecans for textural contrast.
- Storage Recommendation: Refrigerate remaining slices. Before serving, allow cake to rest at room temperature to enhance flavor profile and texture.
Notes
- Layer Separation Tip: Carefully spoon cream cheese filling to maintain distinct layers without mixing, leaving a one-inch border prevents overflow and ensures beautiful cake presentation.
- Moisture Management: Use applesauce and chopped apples to keep cake incredibly moist and prevent dryness, ensuring a tender crumb throughout baking process.
- Baking Precision: Check cake doneness with toothpick test – clean insertion means perfectly baked interior, avoiding undercooked or dry results.
- Serving Strategy: Allow cake to cool completely before glazing, letting flavors meld and ensuring glaze sets properly for maximum taste and visual appeal.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 1050
- Sugar: 135 g
- Sodium: 400 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 150 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 140 mg