Apple Cream Cheese Bundt Cake

Gluten-Free Apple  Cream Cheese Bundt Cake

Happy Thanksgiving!

Or maybe I should first start off by saying “Hello, again!” This year, I am thankful the little things: the support of family, the love of friends, the comfort of home, and the ability to bake again! Yes, I know, that last one is definitely simplistic. Let me explain.

This past August, I began my 9-month dietetic internship, a continuing education program that allows recent nutrition graduates to become competent in the various areas of dietetics and eventually achieve their Registered Dietitian status. So far it has been an incredible journey; I have gained a whole host of new counseling skills and substantially increased my nutrition knowledge. But, I have to admit, the experience has been tough on my baking! Between forty-hour work weeks at the hospital and assignment-filled weekends, I haven’t had a moment to spare. I am ashamed to say that I haven’t even opened the oven in almost four months! But there was no way that I was going to let my favorite holiday pass without whipping up something new. And after such an extensive baking hiatus, I knew my next creation had to be something impressive. I think this Apple Cream Cheese Bundt Cake definitely fits the bill.

Gluten-Free Apple  Cream Cheese Bundt Cake

Now, this recipe is definitely not light on time or calories, but when you’re celebrating a food-oriented holiday you might as well go all out, right? Since I’m going to celebrate Thanksgiving in the South this year, I thought a recipe adapted from Southern Living would certainly be appropriate. I really don’t think you can go wrong with apple and cinnamon. Or cream cheese. Or pecan praline frosting. And when you combine all four into one dessert? That’s a definite win.

Gluten-Free Apple Cream Cheese Bundt Cake

So let’s get to the drool factor. Although there are multiple elements at work in this cake, it’s not an overly rich dessert. First off, the cake portion is wonderfully tender with bursts of soft apple and crunchy pecan. Cinnamon, allspice, and nutmeg have a delicate presence that is only enhanced by the cream cheese. I personally love to let the acidity of cream cheese shine in a sweet dessert; I find that it brings out the flavors of the cake. With this in mind, I eliminated the butter from the original recipe filling and allowed the cream cheese to truly take over. But for those of you who fall more on the sweet side of life, never fear, that’s where the praline frosting comes into play. This buttery icing with a sweet caramel note drapes the cake on all sides, perfectly melding apple, pecan, and cream cheese into one delightful whole. Thanksgiving dessert is served.

Gluten-Free Apple  Cream Cheese Bundt Cake

A very sweet Thanksgiving to you all!

Apple Cream Cheese Bundt Cake
Adapted from Southern Living

CREAM CHEESE FILLING
8 oz. cream cheese, softened
½ cup powdered sugar
1 egg, room temperature
1 teaspoon vanilla

CAKE
2 cups GF Flour Mix*
1 cup brown sugar
½ cup granulated sugar
1 ½ teaspoons baking soda
1 teaspoon xanthan gum
1 teaspoon salt
2 teaspoons cinnamon
½ teaspoon allspice
½ teaspoon nutmeg
½ cup canola oil
½ cup applesauce
3 eggs
1 teaspoon vanilla
2-3 apples, finely chopped (about 2 ½ cups)
¾ cup pecans, chopped (plus more for garnish)

PRALINE FROSTING
½ cup brown sugar
¼ cup butter
3 Tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar

Preheat oven to 350°F. Spray a non-stick (12-cup) bundt pan with cooking spray.

In a medium-sized bowl, beat cream cheese and powdered sugar until creamy. Add in egg and vanilla and beat until smooth and evenly incorporated. Set aside.

Whisk together flour mix, sugars, baking soda, xanthan gum, salt, and spices. In a separate bowl, beat together oil, applesauce, eggs, and vanilla until combined. Gradually beat in dry ingredients until fully incorporated. Fold in chopped apple and pecans.

Spoon ½ of batter into prepared bundt pan. Top with cream cheese mixture, leaving at least a ½ -inch border. Swirl with paring knife. Top with remaining batter.

Bake cake 60-75 minutes, or until tester/toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool in pan for 15 minutes. Invert cake onto wire rack and let cool completely (about 2 hours).

Once cake is cooled, prepare frosting (the frosting sets very quickly, so you cannot prepare it in advance). In a small saucepan over medium-heat, bring butter, brown sugar, and milk to a boil while whisking often. Continue to boil mixture for 1 minute, whisking constantly. Remove from heat and add in vanilla. Add in powdered sugar a little at a time, continuing to whisk for 3-5 minutes until frosting begins to cool and thicken. Pour frosting over cooled cake and garnish with pecans.

*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch

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4 thoughts on “Apple Cream Cheese Bundt Cake

    • Sheralyn,

      Sorry for the delayed holiday response! This cake actually does beautifully at room temperature, so you do not need to refrigerate it. And the flavors actually settle down and improve on the second day, so making it ahead of time is a good idea! Just cover the finished cake with a bowl or cake cover (plastic wrap can mess up the icing).

      Happy holiday baking!

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