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Perfect Spiced Apple Dapple Bundt Cake with Cream Cheese Glaze

spiced apple dapple bundt cake - featured image
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A dense, moist bundt cake packed with tender apples and warm spices, finished with a tangy-sweet cream cheese glaze. Perfect for fall gatherings or any occasion that calls for a comforting, impressive dessert.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups peeled and chopped apples (about 3 medium apples, such as Granny Smith)
  • 1 cup chopped pecans or walnuts (optional, toasted)
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 2–3 tablespoons milk

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10-inch bundt pan with butter or non-stick baking spray containing flour.
  2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and allspice until evenly distributed.
  3. In a separate large bowl, beat vegetable oil and granulated sugar with an electric mixer on medium speed until well combined, about 2 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. With mixer on low speed, gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
  5. Using a rubber spatula, gently fold in chopped apples and toasted pecans (if using) until evenly distributed. Batter will be thick.
  6. Spoon batter into prepared bundt pan and spread evenly. Tap pan gently on counter to release air bubbles. Smooth top with spatula.
  7. Bake for 55 to 65 minutes, or until a long wooden skewer inserted into the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  8. Place pan on a cooling rack and let cake cool in pan for exactly 15 minutes.
  9. After 15 minutes, place cooling rack upside down on top of pan, hold firmly, and flip over. Lift pan off gently. Let cake cool completely on rack, about 1 to 2 hours.
  10. While cake cools, make glaze: In a medium bowl, beat softened cream cheese and butter until smooth and fluffy, about 2 minutes. Gradually add sifted powdered sugar, beating on low speed. Add vanilla extract and 2 tablespoons milk, beating until smooth. Add more milk if too thick, or more powdered sugar if too thin.
  11. Once cake is completely cool, place on serving plate. Slowly pour glaze over top, letting it drip down sides. Let glaze set for about 15 minutes before slicing.

Notes

Room temperature ingredients are crucial for proper emulsification. Do not overmix the batter once flour is added. Let cake cool in pan for exactly 15 minutes before turning out. Glaze only when cake is completely cool to prevent melting. Cake stays moist for up to 4 days and actually improves on day two. For best results, use Granny Smith apples and toast nuts before adding.

Nutrition

Keywords: apple cake, bundt cake, cream cheese glaze, fall dessert, spiced cake, apple dapple cake

Find it online: https://rowanrecipes.com/perfect-spiced-apple-dapple-bundt-cake-with-cream-cheese-glaze/