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The perfect fall dessert does exist! It is this delicious and moist cinnamon apple cream cheese bundt cake! A spiced cake filled with juicy apples and a cheesecake-like filling, topped with a sweet maple glaze. You can enjoy this for breakfast with your spiced latte or dessert, or any time in between!
Now, here in Tampa we have not yet gotten even the slightest hint of fall weather, but cooking is the best way to transport my mind back fo a place with falling leaves and cool weather. The warm spices of this cake, with the sweet maple glaze let me pretend, at least for a a few bites, that I need a sweater.
Cinnamon Apple Cake
The cake part of this dessert is absolutely delicious and pretty simple to make. Start by mixing your dry ingredient:
- 3 cups all purpose flour
- 1 cup sugar
- 3/4 cup light brown sugar
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1 1/2 tsp baking soda
- 1 tsp salt
In a separate bowl, whisk together
- 3 eggs
- 3/4 cup vegetable oil
- 2 tsp vanilla extract
- 12 oz unsweetened applesauce
Slowly pour the liquid into the dry mixture, careful not to overmix. Add in about 3 cups of diced peeled apples, I used honeycrisp but use whatever you’d like! Set the batter aside and move on to the cream cheese filling.
Cream Cheese Filling
In a bowl, beat together 8oz of cream cheese, 4 tbsp of butter, and 1/2 cup of sugar until fluffy. Add in 1 egg and 1 tsp vanilla extract. And that’s it!
Spray a bundt pan liberally with cooking spray and pour in half of the cake batter. Use a spoon to make a well in the batter and carefully scoop in the cream cheese filling. Try not to get too much of it touching the edges of the pan, and use a butter knife to swirl into the cake batter just a bit (as you can see in the pictures, I overmixed in this batch because the cream cheese blended right in haha, still delicious though). Cover completely with the remaining batter and bake in a 350 degree oven for 60-65 minutes or until a toothpick comes out clean.
Remove from the oven and place the whole pan on a wire rack to cool for 20 minutes, then flip upside down and remove from the pan. Allow it to cool completely, at least 1-2 hours.
Maple Glaze
Once the cake is cool, work on the glaze! In a small saucepan, bring 4 tbsp of unsalted butter and 1/2 cup of light brown sugar to a boil, whisking constantly. Remove from the heat and add in 1 tsp vanilla extract, 3 tbsp maple syrup, 1 tsp of maple extract (optional), and 1 tbsp of milk. Slowly whisk in 1 cup of powdered sugar and immediately pour over the cake. Don’t make this glaze ahead of time, as it fill firm up very quickly! Top chopped pecans and serve!
Want More Dessert Ideas?
- Peach Cobbler Cheesecake
- Raspberry Lemonade Blondies
- Strawberry Oatmeal Bars
- Triple Chocolate Chip Cookies
- Margarita Cookies
Cinnamon Apple Cream Cheese Bundt Cake
Ingredients
Cinnamon Apple Cake
- 3 cups all purpose flour
- 1 cup sugar
- ¾ cup light brown sugar
- 2 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 1½ tsp baking soda
- 3 eggs
- 2 tsp vanilla extract
- ¾ cup vegetable oil
- 12 oz unsweetened apple sauce
- 3 medium honeycrisp apples diced and peeled, about 3 cups
Cream Cheese Filling
- 8 oz cream cheese softened
- 4 tbsp unsalted butter softened
- ½ cup sugar
- 1 egg
- 1 tsp vanilla extract
Maple Glaze
- ½ cup brown sugar
- 4 tbsp butter
- 1 tbsp milk
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- ½ tsp maple extract optional
- 1¼ cup powdered sugar
Instructions
Cake
- Preheat the oven to 350°
- In a large bowl, combine flour, both sugars, salt, cinnamon, pumpkin pie spice and baking soda
- In a separate bowl, mix eggs, oil, vanilla, and applesauce. Slowly pour into the dry mixture and combine, careful not to overmix
- Fold in diced apples and set aside
Cream Cheese Filling
- In a bowl, cream together cream cheese, butter, and sugar until fluffy. Mix in the egg and vanilla.
- Spray a bundt pan with cooking spray and pour in half of the cake batter. Spoon in the cream cheese filling (it helps to make a well in the cake batter so the cream cheese does not spread too close to the edges). Swirl a bit with a knife.
- Pour on the remaining cake batter and make sure the cream cheese is covered
- Bake for 60-65 minutes or until a toothpick comes out clean
- Place the pan on a wire rack or heat safe surface for 20 minutes, then flip over and remove from the pan to cool for another 1-2 hours.
Maple Glaze
- In a small saucepan, whisk together butter and brown sugar and bring to a boil.
- Remove from heat and add milk, vanilla and maple extract, and maple syrup. Slowly mix in powdered sugar and immediately pour over the cooled cake. It will set very quickly
- Sprinkle pecans on the top of the glaze and slice and serve!
