There’s nothing I love more about fall than all of the delicious desserts that come out of it. Recently I stumbled upon a new take on an apple cinnamon bundt cake, and I knew I had to try it.
Imagine an apple-cinnamon bundt cake, stuffed with a cheesecake-like filling and topped with praline frosting. Yup, it’s real, and it’s just as amazing as it sounds.
I got this recipe from Southern Living‘s YouTube channel, and the result is worth every calorie.
Here’s what you’ll need to make it.
For the filling:
- 8 oz. cream cheese
- 1/4 cup butter
- 1/2 cup sugar
- 1 large egg
- 2 tbsp. flour
- 1 tsp. vanilla extract
For the cake:
- 1 cup brown sugar
- 1 cup sugar
- 3 cups flour
- 2 tsp. cinnamon
- 1 tsp. salt
- 1 tsp. nutmeg
- 1 tsp. baking soda
- 1/2 tsp. allspice
- 3 large eggs
- 3/4 cup applesauce
- 3/4 cup canola oil
- 1 tsp. vanilla extract
- 3 cups gala apples
- 1 cup pecans
For the frosting:
- 1/2 cup brown sugar
- 1/4 cup butter
- 3 tbsp. milk
- 1 tsp. vanilla extract
- 1 cup powdered sugar
Preheat your oven to 350 degrees F. Toast your pecans until fragrant.
In one bowl, mix together all of your cake ingredients. First mix together all dry ingredients, then mix together wet ingredients. Fold in the pecans and chopped apples last.
In another bowl, mix together the ingredients for your filling. First, beat together the butter, cream cheese, and sugar, then add the others.
In a bundt pan, fill it 2/3 with cake batter. Then add your filling. Top it off with the rest of the cake batter.
Bake the cake for 1 hour. The video says 8-10 minutes, but this is a typo.
For the frosting, bring brown sugar, butter, and milk to a boil over medium heat, whisking constantly. Boil for one minute. Remove from heat and stir in the vanilla.
Gradually whisk in the powdered sugar until smooth, thick, and slightly cooled. Pour over the cooled cake and top with candied pecans if desired.