Author Notes
I love apples. I love cream cheese. I love caramel. I love cake. What could be better than cream cheesy apple cake with caramel glaze? —jerseyhousewife
Ingredients
- Cake with cream cheese filling
-
2
large apples, peeled and diced
-
1/2 teaspoon
nutmeg
-
1 tablespoon
cinnamon
-
1/2 cup
butter, softened + 2 tablespoons (divided)
-
2 cups
flour
-
2 teaspoons
baking powder
-
1/2 teaspoon
salt
-
1 cup
sugar, + 1/2 cup (divided)
-
3
eggs + 1 egg (for filling)
-
1 teaspoon
vanilla
-
1/4 cup
milk
-
8 ounces
cream cheese
-
Zest of one lemon
- Caramel glaze
-
4 tablespoons
butter
-
1/2 cup
brown sugar (packed)
-
1 pinch
salt
-
1/2 cup
heavy cream
-
1/2 cup
chopped pecans (optional)
Directions
-
Melt two tablespoons of butter in a saucepan over medium heat. Add diced apples, nutmeg and cinnamon. Cook until apples are soft, about 3 minutes. Remove from heat and let cool.
-
Preheat oven to 350 degrees (f) and prepare a Bundt pan with butter and flour.
-
Sift together flour, baking powder and salt. In a separate bowl, cream together one-half cup of butter with the sugar. Add three eggs, one at a time and beat well. Mix in vanilla and milk. Combine with dry ingredients. Fold in cooked apples.
-
In a separate bowl, combine cream cheese, one egg, 1/2 cup sugar and the zest of one lemon. Mix until smooth in texture.
-
Pour half the cake batter into prepared Bundt pan. Spoon cream cheese filling evenly over batter and then cover with remaining half of the batter. Bake for 50 - 55 minutes, or until cake is done. You can test doneness by pressing lightly on the cake to see if it springs back. Cool completely.
-
Prepare caramel glaze with pecans. Melt butter in a medium saucepan over medium-low heat. Add brown sugar and cook, stirring until sugar is melted completely. Add salt and cream and continue cooking and stirring for 2 minutes. Let cool for 5 minutes. Remove cake from pan and spoon glaze evenly over cake. Sprinkle chopped pecans over top.
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