INGREDIENTS:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3 medium apples, for about 3 cups chopped
- 1 Tbsp lemon juice
- 3 Tbsp dark brown sugar
- 2 tsp vanilla, divided
- 1 1/4 cup oil
- 2 cups sugar
- 3 eggs
- 8 oz cream cheese, room temperature
- 1/3 cup sugar
- 1/2 tsp vanilla
- 1 egg
- 2 Tbsp butter
- 2 Tbsp brown sugar
- 2 Tbsp white sugar
- 2 Tbsp heavy cream
- 1/2 to 1 tsp vanilla
- 4 Tbsp butter
- 1 cup firmly packed brown sugar
- 1/2 cup half-and-half (or heavy whipping cream)
- Pinch of salt
- 1 Tbsp vanilla
- Preheat oven to 350 degrees
- Grease and flour a 9-10″ bundt pan
- Set aside
- Mix together flour, soda, cinnamon, nutmeg and salt – set aside
- Peel apples and cut into small pieces
- Toss with apples with lemon juice, then add brown sugar and 1 tsp vanilla
- Toss until apples are well coated
- Mix oil, sugar and remaining tsp of vanilla with electric mixer until well combined
- Add eggs, one at a time, mixing well after each
- Stir flour mixture just until combined (batter will be pretty thick)
- Drain any excess liquid from the apples and stir into the batter
- *Don’t overmix*
- Pour the batter into the prepared pan – set aside
- Now for the yummy cream cheese mixture…
- Beat the cream cheese just until smooth
- Add cup sugar, vanilla and egg
- Beat on medium until smooth and creamy
- Using a spoon, spread the batter to either side making a nice deep trench
- Pour or spoon the cream cheese mixture into the trench, keeping it off the sides of the pan, if possible
- (Our trench needed to be a little deeper)
- Using a knife, swirl the cream cheese mixture into the cake batter around it
- (This is important….otherwise all your cream cheese just sits at the bottom of the cake)
- Bake at 350 degree about 1 hr – 1 hr 15 min
- Check after about an hour
- *Bundt cake hack – use an uncooked spaghetti noodle inserted in the center of the cake, instead of a toothpick, to check for doneness.
- Cake is done when noodle come out almost clean (it’s ok if there’s a few crumbs)
- Place cake on wire rack
- While cake is cooling, mix up ingredients for glaze in a small saucepan over medium heat
- Bring to a boil and continue to boil for 1 minute, stirring constantly
- While cake is still warm and in the pan, pour glaze over
- Allow cake to cool completely before removing from pan
- When cool, turn cake out onto plate and store covered tightly
- Prepare caramel sauce before serving
- Mix sauce ingredients (except vanilla) in a small sauce pan over medium-low heat
- Simmer 5-7 minutes or until slightly thickened, whisking constantly
- Add vanilla and continue to cook about 1 more minute
- Cool slightly and use immediately or place in jar and refrigerate until ready to use
- Can be made a day or two ahead, just microwave before using
- Drizzle each slice of cake with sauce just before serving
Source: O Taste And See
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