This simple bundt cake is filled with juicy apples, fall spices, a brown sugar cinnamon filling, and finished with a rich and luxurious cream cheese frosting. It is everyone's favorite fall cake!
For the cake:
2 1/2teaspoonsground cinnamon
1 1/4cupsvegetable oil or canola oil
1/2cupsour cream or plain Greek yogurt,at room temperature
1cuppacked brown sugar
3large eggs,at room temperature
1tablespoonpure vanilla extract
3medium apples,peeled and chopped (2 1/2 to 3 cups)
For the cinnamon sugar filling:
For the cream cheese frosting:
1 1/2cupsconfectioners' sugar,sifted
2 to 3tablespoonsheavy cream or milk,depending on how thick you want it
Preheat oven to 325 degrees F. Generously grease and lightly flour a 12-cup Bundt pan. Set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large bowl, combine the oil, sour cream or yogurt, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until smooth.
Add the dry ingredients to the wet ingredients and stir with a spatula until just combined. Don’t over mix. Gently fold in the apple chunks. The batter will be thick.
In a small bowl, combine the brown sugar and cinnamon.
Pour half of the batter into the prepared pan, spreading with a spatula to make sure it’s even.
Sprinkle the cinnamon sugar mixture evenly over the batter. Top with remaining batter.
Place the pan in the oven and bake for 60 to 75 minutes or until a toothpick inserted into the cake comes out clean. Check early and if the cake is getting too brown but not done, you can loosely cover it with aluminum foil. It is a dense, moist cake and does take a long time to bake.
Remove the cake from the oven and let cool on a wire cooling rack in the pan for 30 minutes. Carefully invert cake onto a cake stand or serving platter.
While the cake is cooling, make the cream cheese frosting. In the bowl of a stand mixer or with a hand mixer, beat cream cheese and butter until smooth. Add confectioners' sugar, vanilla, cream or milk, and pinch of salt. Beat at medium speed until creamy and smooth. If you want a thinner frosting, you can add a little more cream or milk. I like the frosting on the thicker side.
Use a spoon to generously drizzle the frosting over the cooled cake. Cut into slices and serve.
I use Granny Smith or Honeycrisp Apples. I like a lot of apple chunks in the cake so I use 3 cups. If you want a little less, go with 2 1/2 cups, but no less. You want the apples to keep the cake moist and it is an apple cake:)