Fab Recipe: Spiced Apple Bundt Cake with Cider Glaze
 
 
Author:
Recipe type: Dessert
Serves: 8 to 10
Ingredients
For the Preparation of the Bundt Pan:
  • ¼ cup melted butter or just use a baking spray
  • 2-3 Tablespoons all purpose flour
For the Cream Cheese Filling:
  • 1 package or (8 oz.) cream cheese, softened
  • ¾ cup granulated white sugar
  • 1 large egg, at room temperature
  • 2 Tablespoon all purpose flour
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon (optional)
For the Spiced Apple Cake:
  • 1 cup vegetable oil
  • 1 cup unsweetened apple sauce
  • 1 cup granulated white sugar
  • 1 cup dark brown sugar, packed
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature
  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoon kosher salt
  • 2 Tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon freshly ground nutmeg
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • 4 cups (about 5-6) peeled, cored and diced Granny Smith apples
  • 1 cup toasted walnuts or pecans
For the Apple Cider Glaze
  • 4 cups powdered sugar, sifted
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly ground nutmeg
  • ¼ -1/3 cup apple cider
Instructions
  1. Preheat oven to 350 degrees F.
  2. Meanwhile, brush with melted butter or use baking spray to grease the 14-cup nonstick Bundt pan.
  3. Add enough all purpose flour (about 2-3 Tablespoons) to evenly coat the pan.
  4. Invert and tap off excess flour.
  5. Set aside.
For the Cream Cheese Filling:
  1. In a Kitchen Aid mixer fitted with a paddle attachment, whip together cream cheese and sugar until smooth and creamy.
  2. Lower the speed, add the vanilla, flour, and ground cinnamon (optional)
  3. Mix to combine.
  4. Lastly, add the egg. FAB TIP: Make sure to scape the bottom in between mixing to avoid lumps.
  5. Continue to whip until well incorporated.
  6. Transfer in a large ziploc bag or piping bag.
  7. Set aside.
For the Spiced Apple Cake:
  1. In a large mixing bowl, whisk together the oil, applesauce, sugars and vanilla.
  2. Add the egg, one at a time. Whisking well after each addition.
  3. Meanwhile, combine all the dry ingredients together with the spices.
  4. Then, sift all the dry ingredients directly on top of the wet ingredients in three additions.
  5. Change mixing utensil from a wire whisk to a rubber scraper.
  6. Fold in fresh apples and nuts.
To Assemble:
  1. Spoon ⅔ of the apple batter and spread evenly into the greased and floured bundt pan.
  2. Pipe the cream cheese filling over the apple mixture, leaving a 1-inch border around the edges of the pan. FAB TIP: You can spoon the cream cheese filling but it's a lot easier and cleaner to use a piping bag.
  3. Spoon remaining ⅓ of the apple mixture over the cream cheese filling.Make sure to be extra careful when spreading and try your best to completely cover it without showing the cream cheese filling on top.
  4. Bake for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in the center comes out clean.
  5. Let the cake cool in the pan for 15 minutes.
  6. Invert cake onto a cooling wire rack with a sheet tray underneath.
  7. Let cool completely.
For the Apple Cider Glaze:
  1. In a small mixing bowl, whisk together powdered sugar, ground cinnamon and nutmeg.
  2. Add the apple cider, a little at a time until you reached the desired consistency. FAB TIP: Add the apple cider slowly because an extra 1 Tablespoon can make a difference between a perfectly thick glaze and a runny glaze. You want it to have enough viscosity where it can drip nicely on the side without it being too liquidy.
  3. Let the excess drip onto the sheet tray.
  4. Serve and enjoy!
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-spiced-apple-bundt-cake-with-cider-glaze/