Apple Bundt Cake with Cream Cheese Frosting

Apple Bundt Cake with Cream Cheese Frosting

A perfectly spiced, tender and moist apple bundt cake. Filled with double the apple flavor from a combination of apple butter and fresh apples. Topped with a thick cream cheese frosting this apple bundt cake is sure to be a favorite!

Course Breakfast, Dessert

Cuisine Dessert

Prep Time 30

Cook Time 50

Total Time 1 20

Servings

Calories 306kcal

Author Allison Mattina

Ingredients

Cake:

2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 ¼ teaspoons apple pie spice or (1 ½ teaspoons ground cinnamon, ½ teaspoon nutmeg,¼ teaspoon ground ginger)
¼ teaspoon salt
1 ¼ sticks unsalted butter (10 tablespoons) at room temperature
1 ½ cups granulated sugar
2 eggs
1 cup apple butter
2 cups apples peeled, cored, and grated (approximately 2 medium sized apples)

Frosting:

4 ounces cream cheese at room temperature
2 ¼ cups powdered sugar sifted
2 tablespoons milk
¼ teaspoon pure vanilla extract

Instructions

For the cake:

Preheat oven to 350°F. In a medium bowl, whisk the flour, baking powder, baking soda, spices, and salt. Set aside.
With a stand mixer or hand mixer, beat the the butter and sugar on medium speed for 3 minutes, scraping the bowl as needed. Add the eggs, one at a time, beating for 1 minute after each addition. Reduce the mixer speed to low, and add the apple butter. With the mixer still on low, add the grated apples and mix until blended (the batter might look a little curdled, that's OK). Add the flour mixture, mixing just until it has combined with the wet ingredients.
Grease a bundt pan and pour in the batter, smoothing the top with a rubber spatula. Bake for about 40-50 minutes, until a thin knife inserted into the center of the cake comes out clean (begin checking it at 35 minutes). Transfer the pan to a rack to cool for 10 minutes. Unmold the cake and and cool to room temperature.

For the frosting:

Beat the cream cheese and powdered sugar for several minutes, until light and creamy. Add the milk and vanilla extract and beat on medium speed until combined. Adjust the consistency if necessary by adding more powdered sugar or more milk. Drizzle or pour the icing over the top of the cooled cake, allowing it to drip down the sides. I store the cake in the fridge and bring it to room temperature before serving.

Notes

- I usually use a mixture of sweet and tart apples for this cake.
- If you'd like to add chopped pecans into the cake or sprinkled onto the frosting you can use anywhere from ¼ to ½ cup.

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