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Spiced Apple Bundt Cake w/maple cream cheese frosting
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Spiced Apple Bundt Cake w/maple cream cheese frosting

Course Breakfast, Dessert
Prep Time 5 minutes
Cook Time 35 minutes
cooling time 30 minutes
Total Time 40 minutes

Ingredients

for the cake

  • 1 stick unsalted butter- soft enough to smoosh but not above 65F
  • 1 1/2 cups 12 ounces dark brown sugar firmly packed
  • 2 eggs- lightly whisked together
  • 1 tsp vanilla
  • 2 medium apples shredded I used granny smith, but any tart baking apple works well and tossed in 1 tsp lemon juice
  • 1 cup whole wheat pastry flour
  • 1 cup all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup buttermilk- at room temperature

for the frosting

  • 3 tablespoons softened butter
  • 3 ounces cream cheese ideally at room temperature
  • 1 cup 4 ounces confectioners’ sugar- sifted
  • 2-5 tablespoons real maple syrup

Instructions

  • butter and flour a 10 inch bundt pan and set aside
  • preheat the oven to 350F
  • Using the paddle attachment on your stand mixer beat together the butter and the brown sugar on medium high until lighter in color and visibly fluffy about 4-5 minutes. Scrape down the sides of the bowl and make sure all the bits from the bottom are mixing in about half way through. (Wanna learn more? see the notes for a link)
  • Add the vanilla to the eggs and slowly incorporate into the butter sugar, scraping down about halfway through
  • Add the apples and mix until throughly incorporate rated
  • Sift together the remaining dry ingredients and with the mixer on low add one third of the flour mixture followed by half of the buttermilk, add another third of the flour mix, and then the remaining buttermilk and the last of the flour. Turn off the mixer, scrape the sides of the bowl and finish blending the batter by hand.
  • Pour the batter into the prepared bundt pan, smooth the top and bake on the center rack for 35-40 minutes or until the top is firm to the touch and a toothpick comes out clean.
  • Transfer to a wire rack and allow to cool for 30 minutes before inverting onto the serving platter to cool completely.
  • To make the frosting combine the butter and cream cheese in a clean mixer or food processor (I like the food processor for this) and blend until smooth- not mostly smooth but completely smooth. Add the confectioners sugar and mix throughly. Scrape down the sides of the bowl and then add maple syrup a tablespoon at a time until you reach your desired consistency and flavor. I like the frosting just pourable so that you can still get it to “frosting” thickness while achieving a glaze’s drip look
  • Can be made a day ahead. I think it’s better on the second day.