Cream Cheese Filled Apple Cake

Cream Cheese Apple Cake

A delectable cake with apples and nuts folded into the batter, a tunnel of cheesecake filling and a nutty brown sugar frosting with caramel notes to it. Two desserts in one, this is a cake with a lot going on.

Although it may look complicated to make with that ribbon of cream cheese running through it – it’s not at all. Two-thirds of the batter goes into the bundt pan followed by the cream cheese filling followed by the remaining batter. When you turn the cake out of the pan the cream cheese filling ends up near the bottom. Or on the bottom, if like me, you overestimate the 2/3 part of the equation.

Thank the cake gods it didn’t matter and turned out great despite my minor mistake. I’m here to tell you not to fret if you do the same. As long as you have enough batter left to completely cover the cream cheese it will turn out OK in the end.

The cake overflows with apples, cinnamon and nuts, it’s moist and dense and completely capable of standing on its own without the cream cheese. The cream cheese is a bonus, an unexpected surprise not often found in a world of floury cakes. It’s like a soft cheesecake, lightly sweet and slightly tangy. To top it all off there’s a super sweet, easy-to-make frosting made in a saucepan and topped with crunchy nuts.

Cake meets cheesecake meets my face and lives happily ever after.

Apple Cream Cheese Cake

Cream Cheese Filled Apple Cake

Rating: 51

Prep Time: 40 minutes

Total Time: 1 hour, 15 minutes

Yield: 1 bundt cake

Cream Cheese Filled Apple Cake

A delectable cake with apples and nuts folded into the batter, a tunnel of cheesecake filling and a nutty brown sugar frosting with caramel notes to it. It's like getting two desserts in one.

INGREDIENTS:

Filling:
1 (8 ounce) package regular or light cream cheese, softened
1/4 cup (4 tablespoons) butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Cake:
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup unsweetened applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped apples (about 1 + 1/2 pounds) (I used Fuji)
1 cup finely chopped pecans or walnuts
Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup (4 tablespoons) butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup confectioners' sugar
walnut/pecan halves, optional for decorating the top

INSTRUCTIONS:

    Make the filling:
  1. Beat the cream cheese, butter and sugar together on medium speed until smooth. Beat in egg, flour, and vanilla just until combined.
  2. Make the cake:
  3. Preheat oven to 350º F. Grease and flour a 14-cup Bundt pan.
  4. In a large mixing bowl whisk the flour, both sugars, cinnamon, salt, baking soda, nutmeg and allspice together. Stir in the eggs, oil, applesauce and vanilla until completely combined. Stir in the apples and pecans.
  5. Spoon about two-thirds of the apple batter into the pan. Spoon the cream cheese over top of that, don't go all the way to the edge of the pan - leave a 1-inch border. Spoon the remaining cake batter over top and smooth out. Gently tap the pan on the counter a few times to get out air bubbles.
  6. Bake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted in center comes out clean. Cool cake in pan on a wire rack 15 - 20 minutes then remove from pan to wire rack and cool completely.
  7. Make the frosting:
  8. To a small saucepan over medium heat add the brown sugar, butter and milk. Bring to a boil whisking almost constantly. Remove from heat and stir in vanilla, whisk in the confectioners' until smooth and then stir 2 - 3 minutes until it thickens and cools off a little. Spoon over top of the cake nudging it gently so it drips down the sides. Garnish with walnuts or pecans if desired.
  9. Keep leftovers refrigerated and bring to room temperature for serving.

Notes:

Adapted from My Recipes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cream-cheese-apple-cake/

Cinnamon Roll Cake

Cinnamon Roll Cake

If you’ve ever daydreamed of a cinnamon roll in cake form complete with all that lovely buttery cinnamon filling cinnamon rolls are named for topped with a white icing glaze then I am about to make your dream come true. If you haven’t had that same daydream then you will now.

If you’re one of those people who finds working with yeast dough intimidating or time-consuming or just don’t have the motivation to make cinnamon rolls from scratch you can get your cinnamon roll ‘fix’ a lot easier with this cake!  Or maybe none of that is true and you just have a serious adoration for all things cinnamon the way I do. Or maybe you just love cake. None of that matters. You don’t really need a reason to make this cake.

The batter comes together easily in one bowl – you literally mix everything together at once and then drizzle in melted butter to bring it together. The cinnamon topping is dolloped over top, swirled in and after a half hour trip to the oven not only will your house be perfumed like a cinnamon factory but you will have made the next best thing on earth to cinnamon rolls.

Or maybe, just maybe, this will impress you even more than cinnamon rolls. If that’s possible.

You’re welcome.

Cinnamon Bun Cake

Cinnamon Roll Cake

Rating: 51

Prep Time: 25 minutes

Cook Time: 32 minutes

Yield: 1 (9x13) cake

Cinnamon Roll Cake

A cinnamon roll in cake form complete with a buttery cinnamon filling and white icing glaze. Easier than making cinnamon rolls from scratch - this is the next best thing!

INGREDIENTS:

Cake:
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup granulated sugar
4 teaspoon baking powder
1 + 1/2 cups milk
2 eggs
2 teaspoons vanilla extract
1/2 cup butter, melted
Topping:
1 cup butter, softened
1 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
Glaze:
2 cups confectioners' sugar
5 tablespoons milk
1 teaspoon vanilla extract

INSTRUCTIONS:

  1. Butter and flour a 9x13 baking pan. Preheat oven to 350 degrees F.
  2. To a large bowl add all the cake ingredients except the butter. Mix until just combined - the mixture will be thick. Slowly stir in the butter until just combined - don't overmix or it will be rubbery.
  3. Pour or spoon into the prepared pan.
  4. To make the topping mix all the ingredients together until well combined. Drop spoonfuls evenly over the batter and swirl with a knife.
  5. Bake 28-32 minutes. While cake is warm whisk the glaze ingredients together until smooth and drizzle over the cake. To serve cut into squares.

Notes:

Adapted from My Recipes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cinnamon-roll-cake/

Chocolate Whoopie Pies

This is a sponsored post for McCormick. All thoughts and opinions are my own.

Chocolate Whoopie Pies

Chocolate whoopie pies sandwiched with a sweet marshmallow filling. They’re like little hand-held cakes. Soft and moist, they have just the right amount of chocolate flavor with fluffy, sticky-sweet centers holding them together.

With a little help from McCormick food colors these everyday treats are all gussied up for Halloween…. 

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Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

Old-fashioned pumpkin pie gets a new lease on life with the help of cheesecake. Traditional pumpkin pie and cheesecake fillings are layered atop a flaky pie crust. You’ll never look at pumpkin pie the same way again. And that’s a good thing.

All by itself pumpkin pie is kind of, sort of, a yawn fest. It’s not that I hate it. Not at all. Let’s just say it’s near the bottom of my favorite pie list. I eat it mostly because I can’t resist buttery pie crust in any shape or form. … 

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Chocolate Chip Coconut Crunch Cake

Chocolate Chip Coconut Crunch Cake

Chocolate chips, coconut flakes and coconut milk come together to make this day-dreamy, unforgettable cake. It was love at first sight. One look at the toasty-coconut, chocolate-dotted topping and I was a complete goner.

It was a vision I couldn’t erase from my mind. I had to make it immediately or do nothing else, even knowing love at first sight doesn’t always transfer to love at first bite. Luckily, this time – it did…. 

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Pumpkin Ginger Bread w/ Maple Glaze

Pumpkin Bread

I baked you this lovely pumpkin bread infused with the zingy flavor of ground ginger and topped with a maple syrup glaze. A task for my monthly Baking Partners Group to celebrate October and all things pumpkin.

Pumpkin loves ginger and ginger loves it right back. A happy marriage. I couldn’t help but add a little cinnamon and vanilla extract to the mix. It’s just enough to enhance the ginger and not take away from its starring role…. 

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Caramel Apple Crumb Cake

Caramel Apple Crumb Cake

This is a sponsored post for Krusteaz. All thoughts and opinions are my own.

Krusteaz challenged me to “Seize the What If” and create a dessert with one of their baking mixes to inspire home cooks to think outside the box. Using Krusteaz cinnamon crumb cake and muffin mix I created a caramel apple crumb cake.

I baked mostly as directed on the box but snuck in a layer of apples between the cake and the crumb topping and finished with a generous drizzle of the easiest caramel sauce you will ever make. I may have added some vanilla extract to the cake too because I’m secretly in love it. Lately I’ve been adding it to everything.

The apples are briefly sauteed with brown sugar and cinnamon to soften them up first. The caramel sauce is made of caramel candies melted in the microwave with a little milk to form a pourable sauce that won’t harden up as it cools.

You end up with a sticky, cinnamon crunch apple topping with a moist, dense cake underneath that is absolutely delectable.

Top it with a scoop of vanilla ice cream for a special dessert and call it two sides of heaven.

Caramel Apple Cake

Caramel Apple Crumb Cake

Rating: 51

Cook Time: 50 minutes

Yield: 1 (8x8-inch) cake

Caramel Apple Crumb Cake

INGREDIENTS:

1 tablespoon butter, plus more for greasing pan
3 cups peeled diced apples {I used Fuji}
1 teaspoon fresh squeezed lemon juice
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 box Krusteaz Cinnamon Crumb Cake and Muffin Mix
2/3 cup water
1 egg
1 teaspoon vanilla extract
20 Kraft Caramels, unwrapped
2 tablespoons milk

INSTRUCTIONS:

  1. Heat a medium skillet over medium - low heat and melt the butter. Add the apple cubes, lemon juice, brown sugar and cinnamon. Cook 10 minutes stirring often. Remove from heat.
  2. Preheat oven to 350 degrees F. Generously grease an 8x8-inch baking pan.
  3. To a large bowl add the cake mix pouch, egg, water and vanilla extract. Mix just until combined. Pour into prepared pan and spread out evenly.
  4. Spoon the apples evenly over top. Pour the pouch of cinnamon topping into a small bowl and sprinkle over top of the apples.
  5. Bake 45 - 50 minutes until a toothpick comes out from center without any wet batter clinging to it - a few crumbs are ok. Cool in pan.
  6. Add the caramels and milk to a microwave safe bowl and microwave on 20 second increments until the caramels are melted. Whisk well until a creamy sauce forms. Spoon and drizzle over top of cake.
  7. Cut into squares and serve with a scoop of vanilla ice cream. Refrigerate leftovers.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/caramel-apple-crumb-cake/

This is a sponsored post for Krusteaz. All thoughts and opinions are my own.

How would you “Seize the What If” using this cinnamon crumb cake mix?

Spiced Pumpkin Cake with Brown Butter Frosting

Pumpkin Cake with Brown Butter Icing

A simple, single-layer pumpkin cake complete with warm, cozy spices you can whip up in a flash. Sometimes you need something on the fly to satisfy your pumpkin-craving sweet tooth. This comes together so easy, mostly in one bowl aside from combining the dry ingredients that you will file it away in your recipe box to make again and again. The same way I did…. 

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