Apple Bundt Cake with Cream Cheese Frosting

Name: Apple Bundt Cake with Cream Cheese Frosting
Total time: 85 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 2 cups all purpose flour; 1¼ cups granulated white sugar; ¼ cup packed light brown sugar; 2 teaspoons ground cinnamon; 2 teaspoons baking powder; ½ teaspoon salt; ½ teaspoon ground nutmeg; ¼ teaspoon baking soda; 1 cup vegetable or canola oil; ¾ cup milk; 2 large eggs; 2 cups (about 2 large) peeled, cored and shredded sweet-tart apples; 4 ounces cream cheese, (at room temperature); 2 cups powdered sugar; ½ teaspoon vanilla extract; ½ to 2 teaspoons milk ((add more or less to reach the right consistency))

Wonderfull, moist apple cake!

⏱️ 85 min 🔪 Prep: 25 min 🔥 Cook: 60 min 📊 Medium 👁️ 8 views

👨‍🍳 Start Cooking

Apple Bundt Cake with Cream Cheese Frosting

Foto: RecipeGirl

Ingredients

12 servings

2 cups all purpose flour
1¼ cups granulated white sugar
¼ cup packed light brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon baking soda
1 cup vegetable or canola oil
¾ cup milk
2 large eggs
2 cups (about 2 large) peeled, cored and shredded sweet-tart apples
4 ounces cream cheese, (at room temperature)
2 cups powdered sugar
½ teaspoon vanilla extract
½ to 2 teaspoons milk ((add more or less to reach the right consistency))

Steps

Preheat the oven to 350 degrees F. Butter and flour a bundt cake pan (or spray with baking spray).
In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking powder, salt, nutmeg and baking soda.
In a medium bowl, whisk together the oil, milk, and eggs.
Stir the wet ingredients into the dry (being careful not to over-mix), and then fold in the shredded apple.
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.
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.
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.