Assembly of cake batter was very easy, no need of cake mixer.
Receipe used oil, instead of butter.
Baking time was exactly, as given in receipe.
Results were a perfect , good looking cake
It was moist and very tasty.
Will definitely try again.
I have made this a few times a year since it graced the cover of SL. It always turns out delicious. My son doesnt like chunks so I chop everything coarse/fine. I have also subbed ground flax for the nuts in the cake if I worried about guests with nut allergies. Other than that, I make this exactly as written and it never disappoints. My father-in-law loves it, all my bunco friends (and took pieces home to their husbands). It travels easily. I can't say enough about it. Worth all the dirty dishes and steps. I am not that great at getting a lump-free frosting but I have come to not care - it does not matter it is still delicious.
I made this for a Thanksgiving potluck at work and I already know it will be a hit...so much so that it will make it to the main event with the family next week, as well! There is quite a bit of cream cheese filling for the batter, and I m not sure how you could keep it from making it to the edges of the pan. Reading an earlier review I increased the baking soda by 1/2 a tsp (total 1-1/2 tsp) - which was unnecessary because I ended up cutting a good amount off the base since it puffed up that much (I'm at normal altitude). Be sure to grease and flour your pan properly - I didn't and almost had it not turn out without a good amount of finesse. The only I may try is to include some lemon zest in the cream cheese filling next time around. The cream cheese filling plays exceedingly well against the flavor of the apples and warming spices - and I think the touch of lemon will make it "next level." Really want to try it as mini bundts for gifts too.
I make a brown butter cream cheese frosting for it (I use about 3 oz of cream cheese and a little sour cream in the frosting. Yes, I know it adds to the richness, but everyone goes crazy over it!) Excellent cake recipe. The only things I do differently are toasting the pecans for the batter, and using less sugar: 1.5 cups brown sugar in the batter, vs. 1 cup white sugar and 1 cup brown sugar. no need to use 2 cups of sugar - it's plenty sweet.Baking times definitely vary depending on your oven and the type of pan you use.
Made this past weekend. I did not have Allspice so I used some cloves and pumpkin pie spice instead. As well used Granny Smith vs. Gala. Was very tasty and very beautiful. Will make a nice Christmas present for those special homemade gifts. Was not that difficult or too time consuming. I did have extra batter for my size pan and made a mini loaf pan as well.
Made for my boyfriend and he loved it. It's a lot of work and very rich, but worth it. I'll def make it again.
Delicious!! This recipe is was super easy!! I still get request to make it for the holidays! I added a 1/2 teaspoon more of baking soda and it gave it a little more rise. One of my Farvorites!!
I've made this recipe a few times now. I first made it for teacher/bus driver Christmas gifts. The bus driver still tells my daughter (3 years later) that she wants more! I leave off the icing and it is perfect without it. So delicious!
I first made this cake over 2 years ago and we found it to be well worth the effort! Can't believe this cake got any bad reviews. It is awesome! Everyone I have served it to has loved it. I've also made it for gifts. It is somewhat labor intensive, but a great one for special occasions. I follow the recipe exactly but have found that the amount of frosting is too much for my taste; so now I just make half the frosting recipe and it seems to be plenty. Makes a beautiful presentation, too!
I made this cake for a party and it really wowed everyone. It's a lot of work, but worth every minute. I followed the recipe exactly and it was perfect!
This cake looked so appealing and I've had the recipe since 2011. Finally I made one yesterday. I was a little disappointed. While it is very moist (almost too moist and heavy) and it tastes okay, it just isn't as good as I thought it would be. It took a long time to make because I first had to cook apples to make the applesauce. The cream cheese filling is a little bland. I think it might be better if it used brown sugar in the filling or maybe just a little more white sugar. As I said, it is good, but it isn't great. If I make it again, I'm sure I'll tweak the recipe to suit my taste buds.
Excellent cake, pretty too. Followed recipe except left out cream cheese filling. Everyone loved it. Will make again, maybe with maybe without the cream cheese.
I tried this recipe last night and it was a hit. Very easy to make and I'll be making it again.
This cake was delicious and very pretty. I will definitely make it again.
What a great apple cake! Love the cheese cakey part inside especially. Mine looked almost exactly like the picture, and it tasted lovely. What is most surprising is that it is not at all too sweet, even with the praline icing. That was the only thing I was worried about. I also like the fact that it uses a combo of oil and applesauce instead of all oil. I used Gala and Granny Smith apples and used walnuts in place of pecans. Otherwise, stayed very true to the recipe. Will most certainly make this again. It tastes as good as it looks.
This cake is very good. It is heavy and pretty darn sweet, but it is very good. I followed the recipe exactly. Everyone loved it.
I don't add icing to cakes any more. This is great on it's own. It is moist & delicious w/o the icing. Only time I use icing is for a children's cake, they expect it. I don't think adults do. This goes great w/ coffee.
Very disappointed. The cake was very moist but didn't have much flavor. Surprising considering everything that's in it. I used a combo of granny smith and fuji apples, but couldn't detect an apple taste. It's a lot of work for poor results. I would not make this again.
This was a really great cake!! not too sweet! when making the icing don't use too much powdered sugar, I only used 1/2 cup and it was still sweet! ...overall really good, would make it again.
Loved this cake. It was perfect for the tons of leftover apples that I had from Thanksgiving. The topping was a bit too sweet, will cut back on the powdered sugar next time or maybe even omit it all together. The cake goes perfect for after dinner dessert with a nice hot cup of coffee. Thanks for sharing this great recipe!
I HAVE made this cake many times and it never fails to please. It is worth the effort and it turns out just like it looks in the photos. I highly recommend
I knew I would be pressed for time, so toasted the nuts, and mixed all the dry ingredients together the night before. It's a little time consuming, but it's very good. The icing alone is wonderful, I wouldn't hesitate to put it on anything made with spice or pumpkin. It made enough for a decent drizzle on a bundt cake, if you want to totally cover it, you'll need a double batch. Be aware you MUST pour it while it's warm it will solidify quickly. Will absolutely make it again.
I made this cake last fall when it appeared in the magazine and it was a tremendous hit at the football tailgate that weekend. I'm making it again for this weekend. One person commented that they liked that it wasn't overly sweet (except for the glaze, of course, which could be modified). This gentleman kept going back for seconds (and thirds). It could be served as a coffee cake at a brunch.
Sorry, I did not want to leave such a low rating, but when reading what each star denotes, one star summed it up for me.....WOULD NOT MAKE AGAIN. This recipe seemed like it was written by someone who decided to just throw everything but the kitchen sink into one concoction. The term "overkill" seems to fit well here, nauseatingly so. The flavor of the ACTUAL cake was very good - just the right spiciness, and density and the glaze though somewhat sugary, went well with it. Past that, it really turned me off. Nix the cream cheese make a cheese cake, nix the apples and make a pie. You could even nix the ground pecans and just top the cake with halves [as pictured] and it would be a far better result. In fact, I was thinking about doing just that, possibly making cupcakes, glazing & topping with pecans instead.
This cake is the BEST! Though, I agree with other reviewers about it being time consuming. The cream cheese filling was pretty easy to place and this was my first attempt at a filling cake so I owe it to the good job they did of explaining how to do it.
This is so delicious! I forgot to add sugar to the cream cheese filling and it was STILL GREAT! Wow:)
GREAT CAKE!!!!!!!!!!!!!!!!!!! LOVE IT!!!!!!!!!!!!!!!!!!!
This recipe was outstanding. I couldn't get my creamcheese ring exactly in the center, but no one really cared. It was simply delicious!!!
This cake is soooo good! I have made several apple cakes and this is by far the best one. The cream cheese filling makes it very delectable. I did not have gala apples so used honeycrisp instead and the walnuts give it a nice crunch. I ran out of time so did not make the glaze but the cake was sweet enough without it. My husband who does not care for these types of cakes liked it so much that he had a couple big pieces so you know it has to be good. My two little boys also enjoyed it. I will definitely be making this cake over and over again.
I have made this recipe twice. It is sooooooooo scrumptious! I did use Gala apples per recipe directions. I may try walnuts next time just to mix it up a bit. The Praline frosting sets up very quickly so be ready!
Have made this recipe many times and it is FABULOUS and everyone raves over it..It looked so good on the cover of Southern Living that I had to make it and have many times since...Love the toasted pecans in it and that cream cheese filling...Makes a pretty cake as well...ENJOY!!!!!
You can not get enough of this cake! It is one of the best I have had. I've made it a couple times and it can be trial & error to make it perfect. The first time my mother in law only had wheat flour left for the pan and it didn't release the baked cake just the way you want it when you flip it over, so use white flour. Also, the first time I made it, I didn't want to waste any of the batter or cream cheese and I misjudged it and filled the whole bundt pan. A lot of the cream cheese filling leaked out from the middle. Now I know to leave about an inch or so for the cake to rise,....duh. Just made it today for my husband's birthday and it came out great. Made it into 3 mini bundt cakes :) Thanks Robert Kindred for sharing this recipe!
Wonderful fall cake
Delicious! Loved baking this recipe, it is so moist and the cream cheese inside makes it even more enjoyable! It's a definite recipe keeper!
This cake is fairly easy, just takes time to put together. Tastes like the holidays. Most who ate it said it was the best apple cake they have ever had. I used Gala apples. Do not worry about "swirling' the cream cheese filling. I have made it twice now. Good desert to take to a holiday party. Will definatley make again.
I've made this four times for family, school and church. It is absolutely delicious and so moist. Everyone loves it and my plate is always empty! The icing is simply divine!!! The only suggestion I have is to make sure the cake cools 30 minutes before turning the cake out. Once I had filling running out of the cake.
I made this recipe for my local ladies' club Thanksgiving dinner, and it was a great hit. The only problem I had was that I turned the pan over onto the plate instead of putting the plate on top and turning. When it fell, some of the filling came out into the center. Not really a problem, but I had to scoop out what went in the center. Great taste and it makes a beautiful cake.
I guess I can't add much more, but still WOW! Loved this cake! Subbed 1/4 tsp apple pie spice for the allspice b/c I don't have that. Used sugar free apple sauce and slightly less sugar in the cake (I just don't fill the measuring cup all the way). I felt the apples were too small, so next time I'll do a small dice. It's possible I minced them too small. I also had trouble with the 2/3 batter. I think I put too much into the bundt pan b/c I didn't have enough batter left to completely cover the cream cheese. I wouldn't bother to make it without the frosting- it would almost be a coffee cake without frosting.
Wonderful cake! Moist and overall great flavor. I enjoy baking and often make things and take them to work for feedback from my coworkers. Everyone (even those who aren't nut fans) loved this! If they don't like something or think it needs tweaked they'll tell me. My husband's family has been featured on television and print for their cooking which makes hubby a pretty tough critic as well and he particularly loved the "surprise" of the cream cheese filling. Loved the frosting! I think the recipe may ask for too much apple to be prepared. I weighed out the apples before prepping and had about two cups of chopped apples left over which I used to make the Dolly Madison bars that were also in the November issue.
This is one of the best cakes I have ever tasted! My husband and I could not keep our hands off of it. The praline topping is amazing. All of my favorite ingredients in one cake.
When I saw this on the cover of Southern Living I had to try it, and it did not disappoint! Not difficult to make but definitely a little more time consuming than most cakes but worth the effort. I followed recipe as written except I exchanged walnuts as I was out of pecans, did not swirl cream cheese, but just left as a tunnel in the cake and I skipped the frosting. Cake was delicious without the frosting, but based on earlier reviews will have to try it when I make it next time.
My mom saw this cake on the cover of the magazine and really, really wanted me to make it. It's not too difficult, but definitely time consuming. I used fresh farm apples that we had on hand, winesaps, but would like to try a slightly more tart apple next time. I also used homemade applesauce. (We bought a lot of apples!) My whole family loved it. I think the instructions for the icing were a bit off. I waited until my butter/sugar/milk mixture boiled for a minute and it was too long. I started counting when it reached a full boil, not just the beginnings. It tasted just fine, but didn't quite drizzle like it the cover picture. We also left out the nuts as have others. If you like this you might be interested in trying the maple sour cream fudge cake recipe from Menonite Girls Can Cook. It's the exact same type frosting and oh so good!
If you leave the frosting off, you've left off the best part. We have a nut allergy in the family so I didn't add the pecans, but did make the frosting. It was awesome. I agree with adelleen. Needs more apple flavor. Looks like Jopersis thought so too. I will try Honeycrisp apples next time.
I loved this cake - it was delicious, beautiful & easy to make! http://www.createamazingmeals.com/2011/10/apple-cream-cheese-bundt-cake-southern.html
My father-in-law saw this cake on the cover of Southern Living and said he wanted it for his birthday. I told him I would make it. I have never made a cake from scratch before, so I was a little nervous. The cake turned out beautifully -very moist and just the right blend of sweet and spice. It was a little labor intensive, but it was so tasty, I would make it again. One tip - make sure you let the frosting get think enough - I was worried about it getting too thick, and mine ended up being too runny and I had trouble getting it to "set" on the cake. It tasted so good, though, no one seemed to notice. Great cake!
I made this and it is very yummy. I substituted spice cake mix instead of making the cake batter from scratch. I just added the apples and pecans to the cake mix. I will be giving this away to friends but I'm sure they'll love it! we did! Definite keeper for a party, special occasion or potluck.
This cake was awesome! Do not attempt to bake this if you are in a hurry. It is one of those cakes that take time to prepare, but the end results are worth it! I baked mine for one hour, and it came out perfectly. The only change I made was ommiting the pecans, but that is only because I don't care for them. The praline frosting is amazing. This is the perfect cake to take to a pot luck or fall festival.
Absolutely perfect! I made it for a Bible Study dinner and everyone raved about it. My kids also loved it. The frosting is too good for words. I bought cake mix to make cupcakes just so I have an excuse to make the frosting again. The cream cheese layer in the cake makes it very moist. I'll make this one every year we go apple picking!
I saw this on the cover of SL magazine and thought it looked amazing. I found this to be a relatively easy recipe to follow if a little time-consuming. However, the result is well worth the effort. A moist, not-too-sweet cake perfect with coffee. My family absolutely loved it with the exception of my mom who just doesn't like apples in cake. C'est la vie... I found it incredibly moist and flavorful. Will definitely be adding this to my "decadent" collection!
Used Honeycrisp apples for my second effort (did a trial run 2 weeks ago with Gala.). It was perfect and received nothing but rave reviews at our Rosh Hashanah luncheon. This is a keeper! Update-making again this year (2012) but using Fuji with a couple of Granny Smith thrown in. Smells so good, can't wait!
Declicious, wonderful autumn/fall cake! I didn't have the ingredients for the frosting, but my family gobbled it up! It only lasted about 2 days in our house.
This cake was awesome. I was short on time so I left off the praline. Everyone loved it!
I made this cake for my daughter. It tuned out to be a beautiful cake but not enough apple flavor, needs a tarter apple maybe. Just tasted like a spice cake. To much work for end result.
There is only one word to descriptive this cake DELISH! You talking easy to bake, it couldn't get any easier. This is a very moist cake. Glaze, OMG! After I severed this cake to my family they wanted to know when was I going to make again. This is a keeper.
I LOVED this cake. It was easy to prepare. It makes a stunning dessert. Will be a regular with my family.
This cake is WONDERFUL! I also used a my grandmother's tube pan and it worked great. I took the recipe to work and my husband also took it to his work. It is a big hit! Will definitely make this again.
Loved it. I made a few substitutions: subbed 1 cup of white whole wheat flour for all purpose, and I subbed nonfat Greek yogurt (6 oz.) for the applesauce, figuring it would make the cake richer (it was). I also used unrefined brown sugar (muscovado) for the brown sugar, and natural came sugar for the white granulated -- all of these changes in the name of a healthier dessert. To make up for the lost apple flavor from missing applesauce I added 3 TB of apple cider concentrate. And I used Jazz apples rather than Gala -- they're similar, but better, IMO.
Awesome cake, very moist and full of flavor. It was a hit at my boyfriend's work and my work also. Definately a keeper and I will make again as it cools off. Reading some of the other reviews some indicated it lacked taste from the spices.Make sure your spices are fresh and not too old as they lose flavor.
*yumm* we loved it. It was more like a apple-bread, really moist and delicious. I cut back on the sugar in the batter: only 1/2 sugar and 1/2 brown sugar - it was still sweet enough. Definitely will bake it again.
I made this cake last night and we could not even wait for the cake to cool! I skipped the frosting and it was delicious without it but will try it next time. Definitely a "keeper" and something I will make many, many times.
Took to work for a friend's birthday....HUGE hit! Birthday girl said she now has a new favorite birthday cake. I used granny smith apples and my own homemade applesauce. DELICIOUS to eat and fun to make! Love it!
I was disappointed. I couldn't taste the spices at all and the cake was dry. My daughter-in-law made a few changes, using a spice cake mix and deleted the applesauce and pecans. Hers was so moist! The spices were great too.
Very Good and Easy. I used a tube pan instead of a bundt and it worked fine.
This is the first cake I have ever made from scratch. I was surprised that I could pull this off. Amazingly, the finished product looked very similar to the picture on the cover. I served it to our family at a Labor Day picnic and it was the "hit" dessert. Everyone loved it. It was fairly simple for such a long ingedients list and I thought it turned out very moist. Can't wait to try to bake again.
I think this is the best cake I ever made,absolutely delicious!!. It was a big hit tonight at dinner and half went out to send to friends to try, look out I may be making more soon. Love it
Took this to a party and everyone loved it! I just thought it was okay. The cake could have had a stronger spice profile, so I'd adjust that if I make it again. The praline frosting was delicious.
DELICIOUS! I took to my adult fellowship at church. Got many compliments! I will make again. I followed the recipe exactly. Just waited a little too long before pouring on the icing, so did not run down the sides very well.
Made this cake yesterday to take to a BBQ today....turned out good, I feel that it made too much filling......will let you know how it tastes....
I made this yesterday and it was DELICIOUS! I used Granny Smith apples and they held up really well while cooking. I frosted it while it was still slightly warm....to die for! I even found myself trying to lick the pot I made the frosting in! I tried to swirl the cream cheese mixture but it ended up being more of a ribbon of cream cheese throughout the cake. It was still perfectly fine that way. One of the best cake recipes I've ever used...even my kids loved it.
This is the best apple bundt cake ever, I made it on Sunday afternoon and it was gone by Monday evening. It was easy to make, and it tasted fabulos.
took to work today, came home with a empty plate!