To celebrate the fall harvest season, we created this Apple Cream Cheese Swirl Bundt Cake, a recipe that’s sure to bring a touch of autumn to your table. This delightfully moist cake is chock-full of crisp, sweet-tart apples accented with cinnamon, ginger, and nutmeg, marbled with a creamy swirl, and finished with a decadent glaze. Baked in the Nordic Ware® Chiffon Bundt® Pan, with its graceful draped design, this cake has an elegant and inviting appeal. Pair it with mug of hot cider or coffee for an indulgent, warming dessert.
Apple Cream Cheese Swirl Bundt Cake
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (220 grams) granulated sugar
- 1/3 cup (73 grams) firmly packed light brown sugar
- 3 large eggs (150 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 2 large firm sweet apples (578 grams) (see Note), peeled and cored
- 3 cups (375 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- 2 teaspoons (4 grams) ground cinnamon
- 3.4 teaspoon (2.25 grams) kosher salt
- 1/2 teaspoons (1 gram) ground ginger
- 1/4 teaspoon (1.25 grams) baking soda
- 1/4 teaspoon ground nutmeg
- 4 ounces (113 grams) cream cheese, softened
- 1/4 cup (30 grams) confectioners' sugar
- 1 tablespoon (8 grams) all-purpose flour
- 1 large egg yolk (19 grams), room temperature
- 1 cup (120 grams) confectioners' sugar
- 3 tablespoons (45 grams) heavy whipping cream
- 1 tablespoon (21 grams) light corn syrup
For swirl: In a medium bowl, beat cream cheese with a mixer at medium speed until creamy. Add confections' sugar, flour, and egg yolk; beat until smooth, about 2 minutes, stopping to scrape sides of bowl. Cover and refrigerate until ready to use.
Preheat oven to 350°F (180°C).
For batter: In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugars at medium-high speed until light and fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Using the large holes of a box grater, shred apples. Coarsely chop shredded apples. Add apples to batter, and beat at low speed until combined.
Spray a 10-cup Bundt pan with baking spray. Spoon two-thirds of batter (about 4 cups or 965 grams) into prepared pan. Using a small rubber spatula or the back of a spoon, make a trench in batter in pan, avoiding edges of pan. Spoon swirl mixture into trench. Top with remaining batter. Using a knife, gently pull blade back and forth through batter and swirl. Smooth top of batter. Firmly tap pan on a kitchen towel-lined counter 7 to 10 times to settle batter and release any air bubbles.
Bake until a wooden pick inserted near center comes out clean, 1 hour and 5 minutes to 1 hour and 10 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack and let cool completely.
For glaze: In a small bowl, whisk together confectioners' sugar, cream, and corn syrup until smooth. Spoon glaze onto cooled cake. Garnish with pecans, if desired. Refrigerate cake in an airtight container for up to 3 days.