Healthier Apple Cream Cheese Bundt Cake
Servings 18 pieces
This healthier apple cream cheese bundt cake with praline frosting is made with 100% whole grains but is still deliciously moist and bursting with flavors!
Ingredients
Filling:
- 8 ounces (225 grams) full-fat cream cheese softened
- 1/4 cup (56 grams) unsalted butter softened
- 1/2 cup (100 grams) coconut sugar or granulated sugar
- 1 large egg 50 grams out of shell, room temp
- 2 tablespoons whole wheat flour or white whole wheat flour or all-purpose flour
- 1 teaspoon vanilla extract
Cake:
- 3 cups (400 grams) whole wheat flour or white whole wheat flour or all-purpose flour
- 1 cup (200 grams) coconut sugar raw sugar or half granulated / half brown sugar
- 1 teaspoon salt
- 1 1/4 teaspoons baking soda
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 3 large eggs 50 grams each out of shell, room temp
- 1/2 cup (160 grams) honey
- 3/4 cup (175 ml) olive oil canola oil or melted coconut oil
- 3/4 cup (186 grams) unsweetened applesauce
- 1 tablespoon molasses
- 1 1/2 teaspoons vanilla extract
- 3 1/2 cups peeled and diced apples this was 645 grams of whole apples and 410 grams of peeled and diced apples
For the praline frosting:
- 1/2 cup (100 grams) coconut sugar or brown sugar
- 1/4 cup (56 grams) unsalted butter
- 3 tablespoons milk
- pinch salt
- 1 teaspoon vanilla extract
- 3/4-1 cup (86 to 115 grams) powdered sugar I used 3/4 cup but you may want up to 1 cup
Instructions
For the cake:
- Preheat your oven to 350 °F (175°C). Spray a 12 or 14-cup bundt pan very thoroughly with cooking spray.
- For the filling, combine the cream cheese, butter, and sugar in a medium bowl. Beat with an electric mixer until well combined and then add the egg, flour and vanilla. Beat just until combined.8 ounces (225 grams) full-fat cream cheese, 1/4 cup (56 grams) unsalted butter, 1/2 cup (100 grams) coconut sugar, 1 large egg, 2 tablespoons whole wheat flour, 1 teaspoon vanilla extract
- For the cake, mix together the dry ingredients in a large bowl. In a medium bowl, mix together the wet ingredients. Add the wet mix to the dry and stir, just until combined. Fold in the apples.3 cups (400 grams) whole wheat flour, 1 cup (200 grams) coconut sugar, 1 teaspoon salt, 1 1/4 teaspoons baking soda, 2 1/2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, 3 large eggs, 1/2 cup (160 grams) honey, 3/4 cup (175 ml) olive oil, 3/4 cup (186 grams) unsweetened applesauce, 1 tablespoon molasses, 1 1/2 teaspoons vanilla extract, 3 1/2 cups peeled and diced apples
- Pour about 1/2 of the batter into the greased pan and then top with the cream cheese filling, keeping a one inch border around the pan's edge. Pour the rest of the batter over the filling.
- Bake for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean. It might be a little sticky and that's okay because it'll continue to cook even after it's out of the oven. Let the cake cool in the pan for 15 minutes and then turn out onto a wire rack to let cool completely.
For the praline frosting:
- In a small saucepan over medium heat, mix together the coconut sugar, butter, milk and salt. Whisking continuously, bring to a boil and continue boiling, while whisking continuously, for 1 minute. Remove the pan from the heat and stir in the vanilla. Gradually whisk in the powdered sugar and mix until totally smooth. Stir occasionally for about 3 minutes or until the frosting has slightly thickened. Immediately pour over the cooled cake. If you wait until the frosting is too cool, it'll make glazing the cake more difficult. If it's thickened too much, place back on the heat for a few moments until it's more liquid.1/2 cup (100 grams) coconut sugar, 1/4 cup (56 grams) unsalted butter, 3 tablespoons milk, pinch salt, 1 teaspoon vanilla extract, 3/4-1 cup (86 to 115 grams) powdered sugar
- Cover and refrigerate any leftover cake. Stays well for 3-4 days when refrigerated.
Notes
- I used refined coconut oil, which doesn't have any coconut taste. If you use unrefined coconut oil, this cake may have a hint of coconut taste to it. However, I think that's unlikely given how much spice is in there!
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 12-14 pieces. The nutritional info was calculated based on 14 servings.
- Adapted from My Recipes.
Nutrition
Calories: 385kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 63mgSodium: 297mgPotassium: 169mgFiber: 3gSugar: 29gVitamin A: 403IUVitamin C: 1mgCalcium: 38mgIron: 1mgNet Carbs: 47
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