CHEESECAKE FILLED APPLE CAKE – A delectable cake with apples and nuts folded into the batter, a tunnel of cheesecake filling and a nutty brown sugar frosting with caramel notes to it. Two desserts in one, this is a cake with a lot going on.
Although it may look complicated to make with that ribbon of cream cheese running through it – it’s not at all. Two-thirds of the batter goes into the bundt pan followed by the cream cheese filling followed by the remaining batter. When you turn the cake out of the pan the cream cheese filling ends up near the bottom. Or on the bottom, if like me, you overestimate the 2/3 part of the equation.
Thank the cake gods it didn’t matter and turned out great despite my minor mistake. I’m here to tell you not to fret if you do the same. As long as you have enough batter left to completely cover the cream cheese it will turn out OK in the end.
The cake overflows with apples, cinnamon and nuts, it’s moist and dense and completely capable of standing on its own without the cream cheese. The cream cheese is a bonus, an unexpected surprise not often found in a world of floury cakes. It’s like a soft cheesecake, lightly sweet and slightly tangy. To top it all off there’s a super sweet, easy-to-make frosting made in a saucepan and topped with crunchy nuts.
Cake meets cheesecake meets my face and lives happily ever after.
CHEESECAKE FILLED APPLE CAKE
A delectable cake with apples and nuts folded into the batter, a tunnel of cheesecake filling and a nutty brown sugar frosting with caramel notes to it. It's like getting two desserts in one.
Ingredients
- Filling:
- 1 8 ounce package regular or light cream cheese, softened
- 1/4 cup 4 tablespoons butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Cake:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 3 large eggs, lightly beaten
- 3/4 cup canola oil
- 3/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 3 cups peeled and finely chopped apples, about 1 + 1/2 pounds (I used Fuji)
- 1 cup finely chopped pecans or walnuts
- Frosting:
- 1/2 cup firmly packed light brown sugar
- 1/4 cup 4 tablespoons butter
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- walnut/pecan halves, optional for decorating the top
Instructions
Make the filling:
- Beat the cream cheese, butter and sugar together on medium speed until smooth. Beat in egg, flour, and vanilla just until combined.
Make the cake:
- Preheat oven to 350º F. Grease and flour a 14-cup Bundt pan.
- In a large mixing bowl whisk the flour, both sugars, cinnamon, salt, baking soda, nutmeg and allspice together. Stir in the eggs, oil, applesauce and vanilla until completely combined. Stir in the apples and pecans.
- Spoon about two-thirds of the apple batter into the pan. Spoon the cream cheese over top of that, don't go all the way to the edge of the pan - leave a 1-inch border. Spoon the remaining cake batter over top and smooth out. Gently tap the pan on the counter a few times to get out air bubbles.
- Bake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 15 - 20 minutes then remove from pan to wire rack and cool completely.
Make the frosting:
- To a small saucepan over medium heat add the brown sugar, butter and milk. Bring to a boil whisking almost constantly. Remove from heat and stir in vanilla, whisk in the confectioners' until smooth and then stir 2 - 3 minutes until it thickens and cools off a little. Spoon over top of the cake nudging it gently so it drips down the sides. Garnish with walnuts or pecans if desired.
- Keep leftovers refrigerated and bring to room temperature for serving.
Nutrition Information:
Yield: 1 Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
