CARAMEL APPLE BUNDT CAKE

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When it comes to a glorious, awe-inspiring cake like this, all I can really say is: Um, For All That is Good and Righteous About Cakes, Make This Now. How’s that for awe-inspiring?

INGREDIENTS:

CAKE:

3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 medium apples, for about 3 cups chopped
1 tablespoon lemon juice
3 tablespoons dark brown sugar
2 teaspoons vanilla, divided
1 1/4 cups vegetable or canola oil
2 cups granulated sugar
3 large eggs

CREAM CHEESE LAYER:

8 ounces cream cheese, room temperature
1/3 cup granulated sugar
1/2 teaspoon vanilla
1 large egg

GLAZE:

2 tablespoons butter
2 tablespoons brown sugar
2 tablespoons white sugar
2 tablespoons heavy cream
1/2 to 1 tsp vanilla

CARAMEL SAUCE:

4 tablespoons butter
1 cup firmly packed light brown sugar
1/2 cup half-and-half or whipping cream
Pinch of salt
1 tablespoon vanilla

DIRECTIONS:

Generously grease and flour a 9 or 10-inch bundt pan. Set aside. Preheat oven to 350 degrees F.
In a medium bowl, whisk together the flour, soda, cinnamon, nutmeg and salt. Set aside. Peel, core and dice 3 cups of apples. Toss the apples with the tablespoon of lemon juice to keep from browning. Add the dark brown sugar and 1 teaspoon vanilla and toss to combine. Set aside.
Using a handheld electric mixer or in the bowl of a stand mixer, blend the oil, sugar, and vanilla until well mixed. Add the eggs one at a time, mixing well after each addition. Stir in the dry ingredients until just incorporated. The batter will be quite thick. Drain any excess liquid from the apples (if any) and stir the apple mixture into the batter. Don’t overmix! Pour the batter evenly into the prepared pan.
In a medium bowl, beat the cream cheese just until smooth. Add the 1/3 cup sugar, vanilla and egg and beat on medium speed until creamy and smooth.
Using a spoon or butter knife, make a trench in the center of the cake batter (going around in the circular shape of the bundt pan) about 1-inch deep (just scoop the excess batter to either side. Spoon the cream cheese mixture into the trench. Try and keep the cream cheese mixture in a ring in the center of the cake so it has cake batter on either side around the circle. Once the cream cheese mixture is in place, use a butter knife to swirl the cream cheese mixture into the surrounding cake batter.
Bake the cake for 1 hour and 15 minutes (checking often as you may need to decrease or increase time based on your pan and exact oven temperature). Bake until a toothpick inserted in the center comes out with only a few moist crumbs.
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