It was only about a week ago that I made cupcakes and professed that I’m not that big of a frosting girl. And yet here I am, sharing a bundt cake smothered with cream cheese frosting. To be fair, there are a few factors that lead to the creation of the above pictured cake. M took a new job title with a few more responsibilities, November marked a year since we started this crazy California journey, and last but not least, I got impatient with the cake and it fell apart.
Truth be told, the last fact is truly why this cake ended up with frosting. This bundt cake is perfect without frosting but when you try to flip the cake while it’s still hot (and you forgot to grease the pan), it tears in half. This bundt cake mishap also reminds me why I love having a business partner who loves food just as much as me. I texted Melissa if she thought I could put frosting on a bundt cake and within minutes she responded back with photos to assure me that it was alright. So, this cake turned into a celebration cake for M (he loves cream cheese frosting).
The cake itself would work well with any fruit but given the season, apples are perfect. I often cheat with the milk cooling step by tossing it in the refrigerator (that impatience that tore the cake in half runs rampant in my kitchen, I’m working on curving it but M is convinced my life theme song is Veruca’s song from Willy Wonka.) With or without the layer of cream cheese frosting, this cake is a winner!Print
- 1 cup 2% or whole milk
- 1 vanilla bean
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup butter, cut into pieces
- 1 1/2 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon sea salt
- 3 large eggs
- 1/2 cup plain, whole milk yogurt
- 1 1/4 cups maple syrup
- 2 large green apples, peeled and cut into 1/16″ slices
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 3 cups powdered sugar*
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- In a sauce pan, add the milk. Split the vanilla bean in half and scrape out the seeds. Whisk in the spices and turn burner to low heat. Toss is vanilla bean and bring milk to a simmer. Once milk is hot, remove from the heat and add in pieces of butter. Stir until butter is melted. Set aside to let cool.
- Preheat oven to 375˚ and prepare a bundt pan by lightly greasing with butter. In a large bowl, combine the flours, baking soda, and sea salt. In a separate bowl, whisk together the cooled milk mixture, eggs, yogurt, and maple syrup. Pour the wet ingredients into the dry and stir until well combined.
- Peel and core the apples then slice into thin slices (as thin as you can get- I used my mandoline.) Pour 1/4 of the batter into the bundt pan, layer 1/3 of the apples over, and repeat twice more so that there are three layers of batter and three layers of apples. Pour the final batter over the apples. Bake for 40-45 until the cake springs back when pressed and a knife comes out clean when inserted into the cake.
- Remove the cake from the oven and let cool in the pan. Once the cake is cool or nearly cool, loosen the sides of the cake and flip over. Tap the top a few times if need be.
- Once the cake is cooled, combined the butter and cream cheese in the bowl of a stand mixer (or a regular bowl). Beat the two together until well combined. Add in half the powdered sugar, heavy cream, and vanilla. Continue to beat until the frosting becomes smooth. Add the remaining powdered sugar and continue to beat. Frost the cake and sprinkle with cinnamon if desired. If the cake is extra crumbly, take roughly 1/4 of the frosting to form a crumb-base. Freeze for 15 minutes and then frost the cake as normal. The base layer helps keep the crumbs in check!