Heavenly 2-Layer Apple Cream Cheese Bundt Cake Recipe

Oh my goodness, let me tell you about my Apple Cream Cheese Bundt Cake – it’s the kind of dessert that makes people sneak second slices when they think no one’s looking! The first time I made this beauty, my neighbor actually knocked on my door asking what smelled so amazing (true story).

This isn’t just any cake, friends. It’s got that perfect balance – tender crumb from the apples, that rich cream cheese surprise in the middle, and a texture so moist you’ll want to eat it with your hands (though I’d recommend a fork). I’ve been baking this version for years, tweaking it until I got that “just right” moment when the apples are soft but still give a little bite, and the cream cheese swirl melts in your mouth.

What I love most is how the tart apples play against the sweet cream cheese – it’s like autumn in cake form. And that beautiful bundt shape? Makes it fancy enough for company but easy enough for Tuesday night. Trust me, once you try this, you’ll understand why it’s my go-to recipe when I need to impress (or just treat myself).

Why You’ll Love This Apple Cream Cheese Bundt Cake

Let me count the ways this cake will steal your heart (and maybe your diet resolutions):

• That cream cheese magic: Every bite has that luscious, slightly tangy surprise swirling through the moist cake
• Apple perfection: The diced apples stay just firm enough to give you little bursts of fruity freshness
• Foolproof fancy: Looks like you spent hours but honestly – it comes together faster than folding laundry (and smells way better)
• Crowd pleaser: I’ve never brought this to a gathering without someone asking for the recipe
• Better next day: Somehow the flavors get even happier after sitting overnight (if you can wait that long)

Apple Cream Cheese Bundt Cake Ingredients

Alright, let’s gather our goodies! Here’s what you’ll need for that perfect apple cream cheese bundt cake (and yes, I’ve learned the hard way – measure everything before you start!):

• 2 cups all-purpose flour – No need to sift, just fluff it with a fork before measuring
• 1 tsp baking powder + 1/2 tsp baking soda – Our rising dream team
• 1/2 tsp salt – Just enough to make the flavors pop
• 1/2 cup unsalted butter, softened – Leave it out for 30 minutes – it should dent when pressed but not melt
• 1 cup granulated sugar – Plain white sugar works perfectly here
• 2 large eggs – Room temperature, please! Cold eggs make sad cakes
• 1 tsp vanilla extract – The good stuff, not imitation
• 1/2 cup sour cream – Full fat for ultimate moistness
• 2 cups diced apples – Granny Smith are my favorite – peeled and chopped small but not tiny
• 8 oz cream cheese, softened – Block style, not the tub kind
• 1/4 cup powdered sugar – For that sweet cream cheese swirl

See? Nothing crazy – just good, simple ingredients that come together into something magical. Pro tip: I always prep my apples last so they don’t brown while I’m mixing everything else!

How to Make Apple Cream Cheese Bundt Cake

Okay, let’s get baking! I’ve made this apple cream cheese bundt cake so many times I could do it in my sleep (and almost have after too many late-night baking sessions). Follow these steps and you’ll have a showstopper that looks like it came from a fancy bakery!

Preparing the Batter

First things first – preheat that oven to 350°F and give your bundt pan a really good greasing (I use butter and a pastry brush to get into all those nooks). Now, grab two bowls – one for dry ingredients and one for wet. In the first bowl, whisk together your flour, baking powder, baking soda and salt – just until they’re friends.

In your bigger mixing bowl, beat the softened butter and sugar until it’s light and fluffy – about 2 minutes with a hand mixer. Now add eggs one at a time, letting each get cozy with the mixture before adding the next. Pour in that lovely vanilla and the sour cream, mixing just until combined.

Here’s the trick: add your dry ingredients in two batches, mixing gently between each. When you see just a few flour streaks remaining, fold in those diced apples with a rubber spatula. Don’t overmix! A few lumps are totally fine – they’ll disappear in the oven.

Adding the Cream Cheese Layer

Now for the fun part! Pour half your batter into that greased bundt pan, smoothing it out a bit. In a small bowl, beat the softened cream cheese with powdered sugar until smooth (little lumps will bake into hard bits, so really get it creamy).

Drop spoonfuls of this magic cream cheese mixture all over the batter – imagine you’re decorating a polka dot cake. Leave about an inch between dollops. Carefully spread the remaining batter on top, sealing the edges gently. The cream cheese will peek through in spots – that’s perfect! Just don’t stir it.

Baking and Cooling

Pop your masterpiece into the oven for 50-55 minutes. When your kitchen smells like heaven and the top is golden brown, do the toothpick test – it should come out with just a few moist crumbs (not wet batter).

Here’s where patience is key: let the cake cool in the pan on a rack for 15 minutes – no cheating! Then, place a plate over the pan and flip with confidence. If it sticks a bit, tap the pan firmly. Let it cool completely before slicing, or that cream cheese swirl will ooze everywhere (tasty but messy).

Tips for the Perfect Apple Cream Cheese Bundt Cake

Listen, I’ve made every possible mistake with this cake so you don’t have to! Here are my hard-won secrets:

• Apple selection is key: Use firm Granny Smiths – they hold their shape and give that perfect tart contrast to the sweet cake
• Grease like you mean it: Get into every nook of that bundt pan with butter or baking spray (I do both when I’m feeling extra)
• Don’t peek! Keep that oven door shut until at least 45 minutes in – temperature drops cause sad, sunken cakes. Understanding oven temperature stability is crucial for baking success.
• Cooling is non-negotiable: Trying to flip it too soon leads to heartbreak (and crumbled cake)
• Slice with a serrated knife: Saw gently to keep those beautiful layers intact

Ingredient Substitutions and Notes

No Granny Smith apples? No problem! Here’s how to tweak this apple cream cheese bundt cake when life (or your pantry) throws you curveballs:

• Sour cream swap: Plain Greek yogurt works beautifully – same tang, same moisture
• Apple alternatives: Honeycrisp or Braeburn apples bring sweeter notes, or try pears for a fun twist
• Gluten-free option: Use your favorite 1:1 gluten-free flour blend (I’ve had great results with Bob’s Red Mill)
• Dairy-free? Coconut yogurt and vegan cream cheese can work, though the texture changes slightly
• Short on time? Pre-diced apples from the produce section are fine in a pinch (just pat them dry first)

The beauty of this recipe? It’s forgiving – as long as you keep those ratios right, you can play with the ingredients to suit your taste! Just promise me you won’t skip the cream cheese – that’s the soul of this cake. If you love cream cheese swirls, you might also enjoy this Cream Cheese Kolaches Recipe.

Serving and Storing Apple Cream Cheese Bundt Cake

Here’s the best part – enjoying your masterpiece! I love serving this cake slightly warm (10 seconds in the microwave does wonders) with a dusting of powdered sugar that melts into the cracks. Room temperature is perfect too – the flavors really shine when they’re not too hot.

Leftovers? Ha! Just kidding. If you do have any, store them in an airtight container at room temp for 2 days or refrigerate for up to 5. The fridge makes the cake denser, so I like to bring slices to room temp before serving. Pro tip: Freeze individual slices wrapped in plastic, then foil – they thaw beautifully for sudden sweet cravings!

Apple Cream Cheese Bundt Cake FAQs

Oh honey, I’ve heard every question about this cake over the years! Here are the ones that come up most often (along with my tried-and-true answers):

• “Can I use frozen apples?” You can, but thaw and drain them REALLY well first – I pat them dry with paper towels to avoid soggy cake syndrome.
• “How do you prevent sticking?” Grease every inch of that pan like you’re frosting it! I use melted butter and a pastry brush, then a light flour dusting for extra insurance.
• “Can I skip the cream cheese layer?” Well… you could, but then it’s just apple cake (still tasty, but missing that wow factor). The cream cheese is what makes it special!
• “Why did my cake sink?” Usually means underbaking or opening the oven too early. Wait until it’s truly golden and passes the toothpick test.
• “Can I make it ahead?” Absolutely! Bake it the day before – the flavors actually improve. Just wrap it well once completely cooled.

Still have questions? Just ask! I’ve made every mistake possible with this cake, so I can probably help troubleshoot whatever happened in your kitchen.

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what’s in each slice of this apple cream cheese bundt cake (because let’s be honest – we all want to know how much extra walking we’ll need to do after that second piece!). These are estimates per serving:

• Calories: About 300
• Fat: 14g (8g saturated)
• Carbs: 40g (2g fiber, 20g sugar)
• Protein: 5g

Remember, these numbers can vary based on your exact ingredients and slice size. The apples add fiber and vitamin C, and the cream cheese gives you some calcium – so really, it’s practically health food! (Okay, maybe don’t quote me on that…) For more general baking science, check out resources like Serious Eats’ Baking Science section.

Share Your Creation

I’d love to see your apple cream cheese bundt cake masterpiece! Snap a photo and tell me how it turned out – did your family go crazy for it like mine always does? Your baking stories make my day!

Print