Apple Bundt Cake with Cream Cheese Frosting
Wonderfull, moist apple cake!
Ingredients
- 2 cupsall purpose flour
- 1 ¼ cupsgranulated white sugar
- ¼ cuppacked light brown sugar
- 2 teaspoonsground cinnamon
- 2 teaspoonsbaking powder
- ½ teaspoonsalt
- ½ teaspoonground nutmeg
- ¼ teaspoonbaking soda
- 1 cupvegetable or canola oil
- ¾ cupmilk
- 2 largeeggs
- 2 cups(about 2 large) peeled, cored and shredded sweet-tart apples
- 4 ouncescream cheese, (at room temperature)
- 2 cupspowdered sugar
- ½ teaspoonvanilla extract
- ½ teaspoonsmilk ((add more or less to reach the right consistency))
Directions
Prepare the cake:
- 1
Preheat the oven to 350 degrees F. Butter and flour a bundt cake pan (or spray with baking spray).
- 2
In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking powder, salt, nutmeg and baking soda.
- 3
In a medium bowl, whisk together the oil, milk, and eggs.
- 4
Stir the wet ingredients into the dry (being careful not to over-mix), and then fold in the shredded apple.
- 5
Pour the batter into the prepared pan and spread it out evenly. Tap the pan a couple times on the countertop to get rid of any bubbles. Bake until a toothpick inserted in the center comes out clean, about 1 hour (start testing at about 50 minutes). Cool completely.
Make the icing:
- 1
Once the cake has cooled, add the cream cheese, powdered sugar, and vanilla to a large bowl and use a handheld electric mixer to beat until combined. Beat in enough milk ½ teaspoon at a time so it reaches your desired consistency. It should be thick, somewhere between buttercream and a pourable glaze.
- 2
Run a paring knife between the cake and the inside of the pan to help loosen it. Turn the cake out onto a cake plate. Drizzle the icing decoratively on top.