You had to know it was only a matter of time until the fall baking started. The window is so small; I had no choice but to get on with it even if I’m still very much stuck in a summer frame of mind. As in years past, I turned my focus to apples first, it just seems natural. It’ll probably be a few more weeks until I am ready to open my first can of pumpkin, but when the urge strikes, I’m prepared. At the end of last year, I stumbled upon a crazy sale on canned pumpkin at my local warehouse club and now have a giant stockpile waiting for me in my basement
I wanted the first apple dessert out of the gate to be a showstopper, and this apple-cream cheese bundt cake definitely fits the bill. It’s a stunner, and it tastes just as good as it looks! Let’s talk about the components here, as there are a few. The cake itself is made with oil and applesauce, so it’s anything but dry. Chopped apples and pecans are baked into the cake, adding a bit of texture. There’s a cream cheese filling swirled into the cake, and if that weren’t enough, praline frosting to finish it off. Decadent? Yes, but worth every single calorie.
I’m sharing the recipe for this fantastic bundt over at Baked by Rachel today as part of her Apple A Day party. She’s dedicated the entire month of September to celebrating apples on her blog! There’ll be savory and sweet recipes galore so if you’re looking for inspiration, look no further.