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Spiced Apple Bundt Cake with Cream Cheese Frosting

A moist and flavorful apple spice cake with a rich cream cheese frosting, perfect for fall baking.
Prep : 10 Total : 25 minutes
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Ingredients
  

For the Cake

  • 3 large eggs
  • 1.5 cups granulated sugar
  • 0.5 cup light brown sugar packed
  • 0.75 cup vegetable oil
  • 0.25 cup sour cream or Greek yogurt
  • 2 teaspoons vanilla extract
  • 1.5 teaspoons ground cinnamon
  • 0.25 teaspoon allspice
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon salt or to taste
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 4.5 cups small-diced apples

For the Cream Cheese Frosting

  • 4 ounces cream cheese brick-style, softened
  • 1 tablespoon unsalted butter softened
  • 1 teaspoon vanilla extract
  • 1.5 cups confectioners’ sugar sifted if desired, adjust to desired consistency
  • ground cinnamon for dusting

Instructions
 

Make the Cake

  • Preheat oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan very well.
  • In a large bowl, whisk together eggs, granulated sugar, brown sugar, oil, sour cream, vanilla extract, cinnamon, allspice, cloves, nutmeg, and salt.
  • Add flour and baking soda to the wet ingredients and stir until just combined. The batter will be very thick.
  • Gently fold in the diced apples until evenly distributed.
  • Pour batter into the prepared Bundt pan and bake for about 55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking for doneness around 40 minutes.
  • Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.

Make the Frosting

  • In a medium bowl, beat the softened cream cheese and butter with a handheld electric mixer until smooth and fluffy.
  • Beat in the vanilla extract and 1.5 cups of confectioners' sugar until fluffy and combined. Add more sugar, 1/4 cup at a time, if needed to reach desired frosting consistency.
  • Once the cake is completely cool, spread the frosting evenly over the top, letting it drip down the sides.
  • Dust the frosted cake with cinnamon before serving.

Notes

Store leftover cake airtight at room temperature for up to 4 days, or in the refrigerator for up to 1 week. Note that refrigeration may cause the cake to dry out slightly.