Name: Apple-Cream Cheese Bundt Cake | Baked by Rachel
Brand: bakedbyrachel.com
SKU: bakedbyrachel-com-4
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Apple-Cream Cheese Bundt Cake | Baked by Rachel

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By Rachel September 6, 2012 130 comments ShareToday, Tracey of Tracey’s Culinary Adventures has cooked up something extra special. I had zero doubt in my mind that I’d be wowed by whatever she decided to make for the apple celebration. She’s always creating something drool worthy and her photos never disappoint, which makes her recipes that much more enticing. I wish smell-o-vision, or taste-o-vision, were real right now. Someone should get on that asap.Hi! I’m Tracey from Tracey’s&nbsp;Culinary Adventures, and I’m beyond excited to be taking part in Rachel’s apple&nbsp;celebration today. As much as I hate to see summer come to an end, I really do look&nbsp;forward to apple season every year. I can’t wait to visit the orchard and load up on my&nbsp;favorite varieties in anticipation of all the apple treats to be made. I already have a ton&nbsp;bookmarked, and something tells me by the time this party is over I’ll have added many,&nbsp;many more to the to-do list!&nbsp;I’m probably the most indecisive person ever, but it was surprisingly easy to choose arecipe to share today. I pinned this apple-cream cheese bundt cake last winter and havebasically been counting down the days until I could make it happen in my kitchen. Ninemonths is a long time to wait for a cake that sounds so good :)The weather even decided to cooperate with me when I made this recipe. It’s been a hotsummer, but for the first time in months it was cool enough to turn off the a/c and openthe windows! With a slight breeze blowing through the house and the aroma of applesand cinnamon filling the kitchen, fall was most certainly in the air.This bundt was the perfect dessert to kick off apple season; I could not get enough! Inaddition to diced apples interspersed throughout the cake, there’s also applesauce in thebatter for double the apple goodness. The thick pocket of cream cheese in the center isto die for, but my favorite was the sweet praline frosting on top of the cake. Dig in fordessert, or enjoy a slice for breakfast (with all those apples plus the cream cheese, it’stotally justifiable!) – you can’t go wrong either way.Print RecipeYou can find Tracey on Facebook and Twitter.Check out these other drool worthy recipes from Tracey: Samoas Scones, Jalapeño Cheddar Rolls and Pumpkin Streusel Coffee Cake.Cupcakes &amp; Cakes130« Previous1Leave A Comment »#1debbie — September 4, 2016 at 7:08 pmI just took mine out of the oven…..had a taste of the part that fell apart (didnt grease it well enough) …one of the most delicious things ive ever eaten, and the frosting’ not even on :)#2Alexandra — September 22, 2016 at 12:50 pmJust bought a beautiful Heritage bundt and I am christening the pan with this recipe. Will check in later. Will leave a photo if your comment section allows.#3Ange — October 12, 2016 at 12:07 pmHi Rachel, Sounds absolutely yummy. Question would it be possible to sub the canola oil with coconut oil and the all purpose flour for oatmeal (don´t mean the stuff you have for breakfast or in muesli, but proper flour which is made of the oat corn)?I´m allergic to wheat so I´d be grateful if you could answer.Also the cake seems to have a lot of sugar. Is it very sweet – it really sounds like it.#4Robin Blair — October 16, 2016 at 12:29 pmI made this to bring to a fall dinner party that my husband and I went to last night. I have to say, this cake was Outstanding!! I really enjoyed making it too. I followed the recipe exactly but when it came to the nutmeg-I realized I didn’t have any so I added a bit of ginger and a little more cinnamon…When I made the cream cheese filling, I refrigerated it while making the batter, I didn’t have a bundt pan so I used my tube pan and it came out perfect!! Everyone LOVED it and the presentation with the frosting and pecans were beautiful! So glad I chose this recipe to make and will keep it in my favorites….Thank you!!#5Lynn — October 23, 2016 at 5:49 pmHow do you prepare the bundt pan?#6Alana — November 5, 2016 at 10:42 pmI had to cook it for 90 minutes. My oven must be slow. I worried about it but it turned out great. I left out the pecans because the kids don’t like nuts in things. I personally would love it with pecans. Not too sweet. Excellent.#7abcd — November 16, 2016 at 9:29 pmI used this recipe to christen my new Costco bronze bundt pan. t’s a really good recipe, but mine ended up a tad too moist. Tasty though, especially with the frosting. I’m wondering what to cut to limit the moisture a little. Cut the applesauce in half?#8Tiffany Dunning — December 22, 2016 at 10:09 pmI was just wondering if you suggest eating it cold or warm? I’m trying to decide if I should bake it the day before I make it and keep it in the fridge or make it the day of so it’s still warm??#9Jill Johnson — May 5, 2017 at 11:29 amMy mom’s name is Rachel. I want to make this for her birthday in October. Looks yummy ,I might have to try it out before then.#10Nicole — September 4, 2017 at 2:46 pmOh my God, my Kitchen smells intoxicating. The cake is so beautiful, I can’t wait to it to cool so we can dig in#11Debbie — September 25, 2017 at 1:26 pmAny idea how one might ship this? Would it be possible?#12Marilyn — October 5, 2017 at 12:41 pmCan you tell me if you know what adjustments are needed for the cake recipe for high altitude? Thanks.#13Phyll — November 2, 2017 at 3:15 pmI’m so sad right now! Followed the directions, I thought…. I am pretty sure I forgot the baking soda!! Was so excited to make this and now I am waiting to see how badly I Failed! Time will Tell? I will not forget meet time!! Silly woman😭#14Phyll — November 2, 2017 at 3:18 pmThat was supposed to be “next time” as I will be making this AGAIN,Thank you!#15Leila — November 29, 2017 at 12:05 amThe cake was good! Now how do I store it? Fridge or counter? Can I freeze part of it?#16Joanne — May 8, 2018 at 9:27 amIf you don’t like nutmeg and allspice, how much more cinnamon could I use? Thanks.#17Marty — August 2, 2018 at 8:55 amIs there a way to “save” this recipe other than pinterest?? I have it on pinterest but I’m thinking, if this page shuts down, like so many have, than I will no longer be able to find it. Tried to “copy” &amp; “paste” it so I wouldn’t loose it but it won’t let me. Can’t print. So is there another way to save it?? Thanks, Marty#18Kim F — October 17, 2019 at 8:24 amI’m just wondering , it’s hard to tell from the picture, is the consistency more like a bread pudding? That’s how mine came out. It tastes very good but it’s not as cakey as a regular carrot cake or spice cake. Possibly I added too much apples. Has anyone else has been like that? Also because of the cream cheese filling I stored it in the fridge.#19Jessica — December 18, 2019 at 3:07 pmThis was the best cake I’ve ever made – and I’ve made a lot! I followed the recipe exactly and it came out perfect. I’ll be making this again to being to Christmas dinner and can’t wait to share it! Thanks for sharing your recipe! And you’re right – that frosting is ahh-mazing! Thank you, thank you!#20eloisebakes — April 20, 2020 at 5:06 amI made this cake and my family really enjoyed it, just one question though. I used all the correct measurements for the cream cheese filling and it seemed to almost dry up/bake inside the cake, there was virtually no filling at all. Any suggestions?#21Krystal — November 11, 2020 at 8:01 pmDoes this need to be refrigerated after baking?#22Debbie — January 30, 2021 at 2:53 pmYour cake was wonderful and a BIG hit at our neighborhood party. Thanks for sharing this awesome recipe!#23Debbie — September 9, 2021 at 8:40 pmHands down, one of the beat things you will ever make. Garunteed!! If you could bake fall and taste it, this is what it would taste like!!!#24Kim — September 12, 2021 at 9:34 pmI made this cake and brought it to a family dinner party. It is yummy and I received so many compliments. This is my sons new favorite cake! The presentation was beautiful. It is super moist and full of flavor, not to mention how the aroma of it baking filled my house! Definitely worth the effort.#25Paulina — January 31, 2022 at 2:35 pmMy family usually doesn’t like apple desserts, but OMG, this was DELICIOUS!! They all told me their tastebuds were going crazy. I don’t think I’ve ever baked something with so much flavor, thank you for this amazing recipe&lt;3#26Cindy Hudson — November 7, 2022 at 9:48 amMade this twice already. It is the best cake recipe I have run across in a long time! So glad to find something different! Just right with a cup of coffee! will be taking it to Thanksgiving dinner!#27Myrna C Fourcher — December 19, 2022 at 12:06 pmCan this recipe be made in a 9 x 13 pan? If so, what would be the baking time?#28Kathy — September 19, 2023 at 11:19 amI am contemplating making this cake for a fundraiser auction. Could I make it in advance and freeze before I add the frosting and decorate the day of?#29tess — September 22, 2023 at 9:48 amI made this and it was absolutely delicious!! Even better a day later, QUESTION: All my filling rose to the top of the cake (the bottom when turned out of pan) So much so that you only occasionally got a taste of it. the cake batter was super thick. did I miss a step? Should there be more liquid?« Previous1Click here to cancel reply.Powered by©2023 Baked by Rachel.Design by Purr.

By Rachel September 6, 2012 130 comments ShareToday, Tracey of Tracey’s Culinary Adventures has cooked up something extra special. I had zero doubt in my mind that I’d be wowed by whatever she decided to make for the apple celebration. She’s always creating something drool worthy and her photos never disappoint, which makes her recipes that much more enticing. I wish smell-o-vision, or taste-o-vision, were real right now. Someone should get on that asap.Hi! I’m Tracey from Tracey’s&nbsp;Culinary Adventures, and I’m beyond excited to be taking part in Rachel’s apple&nbsp;celebration today....

Apple-Cream Cheese Bundt Cake | Baked by Rachel

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