Apple Cream Cheese Swirl Bundt Cake
1 (10-inch) cake
  • Swirl:
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup confectioners’ sugar
  • 2 tablespoons all-purpose flour
  • 1 large egg
  • 1 teaspoon orange zest
  • Batter:
  • 4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • 1½ cups unsalted butter, softened
  • 1¾ cups firmly packed light brown sugar
  • 4 large eggs
  • 3 large Granny Smith apples, peeled and cored
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • Glaze:
  • 2 cups confectioners’ sugar, sifted
  • ¼ cup whole milk
  • 3 tablespoons dark corn syrup
  • Garnish: chopped pecans
  1. Preheat oven to 325°. Spray a 15-cup Bundt pan with baking spray with flour.
  2. For swirl: In a medium bowl, beat cream cheese with a mixer at medium speed until creamy. Add confectioners’ sugar, flour, egg, and zest, and beat until smooth, about 2 minutes, stopping occasionally to scrape sides of bowl. Cover and refrigerate.
  3. For batter: In a large bowl, whisk together flour, cinnamon, baking soda, salt, ginger, and nutmeg. In the work bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar until fluffy, 2 to 3 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  4. Shred apples using the large holes of a box grater. Coarsely chop shredded apples. Add apples, lemon juice, vanilla, and zest to batter, and beat for 1 minute. Gradually add flour mixture to apple mixture, beating just until combined.
  5. Spoon half of batter into prepared pan. Spoon swirl mixture onto batter, avoiding edges of pan. Top with remaining batter. Using a knife, pull blade back and forth through batter to swirl layers together. Smooth top of batter.
  6. Bake until a wooden pick inserted near center comes out clean, about 75 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  7. For glaze: In a small bowl, whisk together all ingredients until smooth; drizzle onto cooled cake. Garnish with pecans, if desired. Refrigerate cake in an airtight container for up to 3 days.
Recipe by Paula Deen Magazine at