Apple Pecan Cream Cheese Bundt Cake
September calls for apples, pumpkins, and lots of baking! Recently I created this tried-and-true recipe for an Apple Pecan Cream Cheese Bundt Cake that I fell in love with! The original recipe is from Baked by Rachel but I’ve made a few modifications of my own.
For this recipe you will want to invest a little bit of time, it’s the kind of cake you are making not only for deliciousness but also for presentation. It took me a good 60-70 minutes to bake, plus about 30+ minutes of prep time and 2 hours of cooling time. It’d be a great cake to bake in advance because I’m convinced it only got better the next day!
The cream cheese filling bakes up nicely like a cheesecake filling. The 2+ hours of cooling is recommended in order to get this cheesecake-like texture. You’ll also want to watch the cake after the 60-minute mark to make sure the cake is set, but that you aren’t over-baking it.
The caramel frosting is a must-do with this recipe but I wait to make it when you are ready to spread it on the top of the cake, and not in advance. It will harden fast because of the sugar and make it hard to spread evenly. Applying the frosting right after making will also give it a nice smooth look and provide even coverage.