Apple Bundt Cake

Apple Bundt Cake is a made-from-scratch cake filled with tart apples and topped with a buttery caramel glaze. A taste of Fall.

2 cups (400 g) granulated sugar
1½ cups (327 g) vegetable oil
2 teaspoons vanilla extract
3 large eggs, room temperature
3 cups (375 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
3 medium Granny Smith apples, peeled, cored, and diced

Caramel Glaze

½ cup (1 stick / 113 g) unsalted butter
2 teaspoons heavy cream, room temperature
½ cup light brown sugar, packed
1 teaspoon vanilla extract

• Preheat the oven to 325°F. 
• Lightly spray a 9-inch bundt pan with cooking spray. 
• Set aside.
• In a large bowl using a hand mixer on medium speed, beat the sugar, oil, vanilla, and eggs until combined.
• In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
• Add the dry ingredients to the wet ingredients and blend until just combined.
• Gently fold in the diced apples by hand until just combined.
• Pour the cake batter into the prepared bundt pan.
• Bake for 55-70 minutes or until an inserted toothpick comes out clean.
• Allow to cool for about 15-20 minutes in the pan and then invert it onto a wire rack. 
• While the cake is cooling, prepare the caramel glaze.

Caramel Glaze:

• In a small saucepan over medium heat, bring the butter, heavy cream, and brown sugar to a gentle boil, stirring occasionally until the sugar is dissolved.
• Remove the pan from heat, and add vanilla. 
• Stir to combine.
• Allow the caramel glaze to sit for 5-10 minutes to thicken.
• Drizzle over the warm cake and serve.

Recipe: I Am Baker

Pumpkin Cake with Chocolate Ganache

Want an impressive dessert this fall? Make a double Pumpkin Bundt Cake with Cream Cheese filling and chocolate ganache. Thank you Shugary Sweets

1 cup canned pumpkin puree
⅓ cup sugar
¾ cup brown sugar
½ cup applesauce
2 eggs
1 cup flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
½ tsp ground cloves
1 tsp ground ginger
1 tsp ground nutmeg

For the frosting:

4 oz cream cheese, softened
2-3 cup powdered sugar
2 Tbsp milk
2 tsp vanilla extract

For the ganache:

1 Tbsp heavy cream
1 Tbsp milk
¼ cup butter
1 tsp vanilla extract
2 tsp corn syrup
1 oz bittersweet chocolate
1 oz semi sweet chocolate morsels
1 ¼ cup powdered sugar

• In mixer, beat together pumpkin, sugars, applesauce and eggs. 
• Blend in the flour, baking powder and soda, salt, and seasonings.
• Pour batter into well greased and floured bundt pan.
• Bake in a 350 degree oven for about 38-45 minutes. 
• Allow to cool in pan about 5 minutes before flipping onto a rack. 
• Repeat by making a second cake if you want two layers.
• Cool completely before frosting. 
• To make frosting, beat cream cheese until smooth. 
• Beat in vanilla, milk and powdered sugar and mix for 2-3 minutes.
• Invert one cake so the flat part is facing upwards. 
• Spread frosting evenly on cake and top with second cake. 
• If only using one bundt cake, carefully slice cake in half horizontally, lifting up the top layer. 
• Spread frosting between layers, return top layer above the frosting.
• To make chocolate glaze, in a small saucepan on medium low heat, mix together the cream, milk, butter, vanilla and corn syrup. 
• When butter is completely melted, turn heat to low and add in the chocolate. 
• Remove from heat and whisk in the powdered sugar. 
• When completely smooth, spoon over top of cake. 
• Allow to set about 15 minutes. 

Pumpkin Bundt Cake with Cream Cheese Frosting

This easy pumpkin spice cake is a fall favorite. Thank you Two Peas and their Pod

For the Cake:
3 cups all-purpose flour
2 teaspoons baking soda
2 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 cups granulated sugar
1 cup vegetable or canola oil
3 large eggs
1 teaspoon vanilla extract
1 (15 oz) can pure pumpkin (not pie pilling)

For the Cream Cheese Frosting:
4 ounce cream cheese, at room temperature
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
1-2 tablespoons milk

• Preheat oven to 350°F. 
• Spray a 10-inch bundt pan with nonstick cooking spray and set aside.
• In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. 
• Set aside.
• Beat together sugar and oil until smooth. 
• Add eggs, one at a time, beating well after each addition. 
• Add in the vanilla extract and mix until combined.
• Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition. 
• Transfer batter to prepared bundt pan.
• Bake for 60 minutes or until toothpick inserted near the center comes out clean. 
• Remove from oven and place on a wire cooling rack. 
• Cool for 15 minutes before inverting onto the wire rack. 
• Cool cake completely.
• While the cake is cooling, make the the cream cheese frosting.
• Beat the cream cheese until smooth. 
• Gradually add in powdered sugar and mix until combined. 
• Mix in vanilla and milk. 
• Beat until smooth. 
• If frosting appears to be too thick, slowly add in a little more milk until you reach the desired consistency.
• Spoon frosting over cooled cake. 
• Decorate with sprinkles, if desired. 
• Cut into pieces and serve.
• Cover the cake and keep in the refrigerator for up to 3 days. 

Apple Cream Cheese Bundt Cake

Rich, moist and full of flavor. Thank you Glorious Treats

Cream Cheese Filling-
1 (8oz) package cream cheese, softened
1/4 cup butter, softened
1/2 cup sugar
1 egg
2 Tablespoons flour
1 teaspoon vanilla

Cake-
1 cup finely chopped pecans
3 cups flour
1 cup sugar
1 cup (packed) brown sugar
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon allspice
3 eggs, lightly beaten
3/4 cup oil (canola, olive or vegetable)
3/4 cup applesauce (unsweetened)
1 teaspoon vanilla
3 cups peeled and finely chopped apples (I used Granny Smith)
Praline Frosting-
1/2 cup (packed) brown sugar
1/4 cup butter
3 Tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar
1/4 cup roughly chopped pecans, for garnish

• Grease and flour a (14 cup) bundt pan, and set aside.
• Beat the cream cheese, butter and sugar together with an electric mixer until blended and smooth. 
• Add egg, flour and vanilla and beat until just combined. 
• Set aside.
• Preheat oven to 350*F and bake pecans for 5-7 minutes until lightly toasted and fragrant.
• Meanwhile, stir flour, both sugars, salt, baking soda and spices together in a large bowl.
• Stir in eggs, then oil, apple sauce and vanilla.
• Stir in apples and pecans.
• Spoon two-thirds of the apple batter into the prepared pan, then spoon cream cheese filling over the apple mixture, leaving a 1 inch border around the edges of the pan.
• Spoon remaining apple batter over the cream cheese filling.
• Bake cake at 350*F for 1 hour to 1 hour and 15 minutes, or until a long wooden skewer inserted in the center comes out clean. 
• Cool cake in the pan, on a wire rack about 1 hour. 
• Remove cake from pan, and cool completely approx an additional hour.
• When the cake has cooled, prepare praline frosting.
• Combine brown sugar, butter and milk in a saucepan and bring to a boil. 
• Boil 1 minute (set a timer).
• Remove pan from heat and add vanilla extract, then powdered sugar. 
• Whisk together until fully combined. 
• If needed, pour frosting through a fine strainer to remove any powdered sugar lumps. 
• Cool frosting slightly for about 5 minutes until it has begun to thicken slightly, but is still easily pourable. 
•  Pour over cake, as desired. 
• Garnish with pecans, if desired.