My Aunt Betty loved to bake. And boy was she good at it. She would always invite us over to dinner when we went down to see family for a weekend or week of summer vacation.
Going home was always one of my favorite things to do when I was a kid. We lived 7 hours away from where we were born. My parents were the only members of the family to leave the place they were born and raised. It was kind of weird sometimes. But it was also a lot of fun to go visit.
Aunt Betty always made me look forward to that trip. We’d walk into the house and she’d say something about glad we were there and then take my hand to go bake dessert for dinner. She sat out the mixing bowl, ingredients and then told me what to do while she worked on the dinner meal. And when I made a mistake, it didn’t matter; she knew how to fix everything.
One of my Mom’s favorite desserts was a Southern Apple Cream Cheese Bundt Cake. I don’t know what made it “Southern”, but that’s what Aunt Betty called it, so that’s what I call it.
Ingredients & Directions:
Aunt Betty insisted on mixing your ingredients in a specific way. It may seem like extra work, but I promise it really makes a difference! So don’t cut corners. She said you must combine all your dry ingredients in one bowl, the wet ingredients in another. Make sure you combine and mix them thoroughly before you add them together.
Now I’ve done the short cut and put everything in one mixing bowl and I’ve done it her way. Her way is MUCH better. The cake comes out more fluffy and the glaze is much smoother and easier to drizzle on the cake. Don’t skimp! You’ll wash your mixing bowls several times through the whole process, but I swear it’s worth the effort.
Start by Preheating the oven to 350° F.
Cream Cheese Filling:
- 1 8oz package of cream cheese, room temperature
- ¼ cup butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sugar
- 2 Tbsp of all purpose flour
- Mix the flour and sugar together in a medium mixing bowl.
- Add the cream cheese and remaining wet ingredients in a bowl until smooth.
- Fold the wet mix into the flour/sugar mix and combine thoroughly. Again make sure your batter is smooth.
- Cover with wax paper; or sit a plate on top of the mixing bowl.
- Set aside in a cool place in the kitchen.
- Clean the mixing bowl you used for the cream cheese, so you can use it again.
Apple Cake Batter:
- ½ tsp of ground allspice
- 1 tsp of baking soda
- 2 tsp of cinnamon
- 3 cups of all purpose flour
- 1 cup of sugar
- 1 cup of packed light brown sugar
- 2 tsp of cinnamon
- 1 tsp of nutmeg
- 1 cup of finely chopped toasted pecans
- 1 tsp of salt
- 3 eggs
- ¾ cup of canola oil
- ¾ cup of applesauce
- 1 tsp of vanilla
- 3 cups of peeled and chopped apples (use Golden Delicious apple)
- Mix all the dry ingredients in a large mixing bowl.
- In a medium mixing bowl combine all the wet ingredients, except the apples and pecans. Mix with a fork until smooth.
- Fold the wet batter into the large mixing bowl with the dry ingredients.
- Toast the pecans in a dry saute pan over medium heat until they are fragrant.
- In the mean time, peel your apples and chop them into 1/4 squares and add them to a measuring cup. When you have filled the cup, transfer the chopped apples to a gallon-sized ziplock bag. Do that 3 times for your 3 cups of apples.
- The nuts should get toasted before you’ve finished with the apples. So remove the nuts from the heat and set them aside to cool off. Once you’re done with the apples, chop the nuts and add them to the ziplock bag.
- Gently toss the apples and nuts so they’re fairly mixed together.
- Now empty your apple mix to the cake batter and fold them into the mix. Don’t over mix though. When you combine them you’ll be able to tell if it’s mixed together enough. Over mixing will smash your apples too much and that will affect the texture of your cake after it’s baked.
- Grease and flour a bundt pan.
- Pour half of the batter into the bundt pan.
- Carefully add all the cream cheese filling on top of the cake batter (Don’t mix it in).
- Pour the remaining half of the batter over the cream cheese.
- Bake for 1 hour until a toothpick inserted into the cake comes out clean. If it comes out wet, add 10 minutes at a time until the toothpick comes out clean and dry.
- Allow the cake to cool for about 15 minutes and then turn it out onto your serving platter.
- Allow the cake to cool for another 30 minutes before adding the glaze.
Once the cake has cooled, toast 1 cup of whole pecans and make the glaze.
- ½ cup packed light brown sugar
- ¼ cup of butter
- 3 Tbsp of milk (I used apple cider)
- 1 tsp of vanilla
- 1 cup of powdered sugar
- In a sauce pan, bring the sugar, butter and remaining ingredients to a boil stirring frequently to combine everything.
- Let the mixture cool for about 5 minutes and then drizzle the glaze over the cake.
- Top the cake with whole toasted nuts.
Aunt Betty would always serve this cake with vanilla ice cream. I hope you enjoy her cake for your next dinner dessert or Tea/Coffee time party.