Spiced Apple Bundt cake
Let’s indulge in all things fall, shall we? This spiced apple bundt will fill your home with the most wonderful of scents—like a mix between pumpkin bread and pancakes. But let’s be honest, even though it will smell like a dream fresh out of the oven, the best part is eating it! Follow the recipe below to enjoy this family favorite!
Spiced Apple Bundt
2 cups (250g) All purpose flour
1 cup (115 g) spelt flour
1 ¼ tsp baking soda
1 ½ baking powder
2 ¼ tsp cinnamon
1 ¼ tsp freshly grated nutmeg
½ tsp ground cardamom
¾ tsp sea salt
¾ cup (150g) brown sugar, packed
1 cup (200 g) granulated sugar
1 cup grape seed oil, or other neutral oil
3 large eggs
1/2 cup (122 g) unsweetened applesauce
2 ½ tsp pure vanilla extract
2 cups shredded green apples
For the Cream Cheese Layer
12 ounces cream cheese, softened to room temperature
1 large egg
3 tbs granulated sugar
1/2 tsp pure vanilla extract
FOR THE MAPLE GLAZE
1 cup powdered sugar
3 tbs dark maple syrup
1 tbs milk
Pinch sea salt
Equipment
1, 11-cup capacity bundt pan, large bowl, whisk, medium bowl, spatula, standing or hand held mixer, micro plane zester, cooling rack
Method
For the cake, preheat oven to 325° F (180 °C), and lightly grease the bundt cake; set aside.
In a medium bowl, whisk together both flours, baking powder, baking soda, cinnamon, cardamom, nutmeg and salt; set aside.
In a larger bowl, whisk together oil, both sugars, eggs, applesauce, and vanilla until very smooth; set aside.
Using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the egg, sugar, and vanilla, and beast on medium-high speed until combined.
With a spatula, fold the dry ingredients into the wet, mixing until just combined. Then fold in the shredded apples.
Pour half of the batter into the bundt pan. Carefully spoon the cream cheese layer over the batter. Try your best to keep the cream cheese away from the edges of the pan. Pour the remaining batter over the top.
Place the cake in the oven and bake for 55-60 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don't be alarmed if it takes a little longer in your oven.
Allow the cake to cool for at least 45min-1 hour in the pan before inverting onto a baking sheet to cool completely.
Once cake is cool, make the glaze. Mix all glaze ingredients together until a smooth, slightly thick glaze is formed. If the glaze looks a little thin, go ahead an add a little extra powdered sugar.
Pour the glaze over the cooled cake and enjoy!