I have been in a baking mood lately. Maybe it’s because it’s a hundred gagillion degrees outside so I’ve been staying cool inside, or maybe it’s because I know the holiday baking season is coming up and I love trying new recipes to share here on the blog. Regardless, I whipped up this Cream Cheese Apple Cinnamon Cake last week and it’s most definitely going to be one of my go-to recipes this fall.
The cake reminds me of my Apple Cinnamon Bread recipe, my blog’s most popular recipe that has been pinned over a million times. It might just be even better though with the addition of a ooey-gooey cream cheese layer hidden inside and a sweet dusting of cinnamon sugar outside!
Serve this cake for dessert or go ahead and have it for breakfast-I mean, it has fruit in it right!?Print
Cream Cheese Cinnamon Apple Cake
Sweet apple cake with a hidden cream cheese filling and cinnamon sugar dusting, this is the perfect fall dessert recipe!
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 cup sugar
- 1/2 cup packed light brown sugar
- 3/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 large apples (your choice, pick your favorite!), cored and diced finely
- 8 oz cream cheese
- 1 large egg
- 2 tablespoons sugar
- Preheat oven to 325. Spray a 9 inch bundt pan with nonstick spray.
- Mix 2 tablespoons sugar and 1 teaspoon cinnamon. Pour into bundt to coat. Tap off excess. Set aside.
- In a medium bowl combine flour, baking soda, salt, and 1 1/2 teaspoon cinnamon. Stir and set aside.
- In a large bowl combine 1 cup sugar, 1/2 cup brown sugar, applesauce, vanilla, and 3 eggs. Mix on medium speed until just combined.
- Reduce mixer speed to low and add flour mixture a little at a time until incorporated. Batter will be thick. Fold in apples.
- In another small bowl combine cream cheese, 1 egg, and 2 tablespoons sugar and mix until smooth.
- Pour half of apple batter into pan. Pour cream cheese in the middle trying not to touch the inner our outer rims (it may help to build up batter on the sides to create a “ditch” in the middle to pour cream cheese.)
- Top with remaining batter to cover.
- Bake 70 minutes. Cool 15 minutes before inverting to a cake plate or stand. Sprinkle with additional cinnamon sugar before serving if desired.
Enjoy! Please let me know how you like it in the comments!