Apple Crisp Bundt Cake

September 25, 2020 Jaclyn

This delicious and moist cinnamon spiced apple crisp bundt cake will be your new favourite fall cake!

Photo of apple crisp bundt cake with a couple of slices cut out

Apples, oats and cinnamon make for the perfect fall flavour combination. This bundt cake is a fun twist on apple crisp. Today’s recipe is the perfect treat for a cozy fall morning or afternoon - it pairs perfectly with a big cup of coffee.

The bundt cake is a delicious cinnamon spice cake layered with apple filling and topped with a delicious oat crumble. This is the perfect cake to bake on a lazy Sunday morning. It will make your house smell SO good and as an added bonus you will have a delicious apple cake to enjoy throughout the week (if it lasts that long). Spiced with cinnamon this bundt cake will melt in your melt. The layers of apple, cinnamon and oats makes for a beautiful looking bundt cake that would make for a simple, yet delicious dessert to share with friends. To make it extra special I would recommend serving it with ice cream. Is there anything better than apples a la mode?

What Kind of Apples to Use?

You can use whatever apples you have on hand. This recipe is perfect for using those apples you picked apple picking. I often like to use a mix of varieties in my baked goods. Usually I use gala or honey crisps. For this bundt cake I used Ginger Gold apples as that is what I had at home.

Apple Crisp Bundt Cake

Ingredients:

Apple Filling

4 apples, peeled and chopped (approx. 2 1/2 c)
1/4 c brown sugar
1/4 c flour
1 tsp cinnamon

Oat Crumble

1 c oats
1/2 c flour
1/2 brown sugar
1/2 unsalted butter, melted

Spice Cake

3 c flour
1 1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
3/4 c butter
1 1/2 c sugar
3 eggs
1/2 c milk
3/4 c sour cream

Directions:

For the Apple Filling: In a medium sized bowl, mix together chopped apples, brown sugar, flour and cinnamon. Set aside.

For the Oat Crumble: In a small bowl, stir together the oats, flour and brown sugar. Mix in the melted butter until the large crumbs form, set aside.

For the Spice Cake: Pre-heat oven to 350F. Grease and flour a bundt cake pan and set aside.

In a medium sized bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon and salt, set aside. In the bowl of a stand mixer, fitted with a paddle attachment over medium speed, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, scrapping down the side of the bowl after each addition.

With the mixer on low, add in the flour mixture, alternating with the milk, mix until just combined. Stir in the sour cream.

Pour half of the cake batter evenly into the prepared bundt cake pan. Evenly spread out all of the apple filling mixture over the batter. Pour the remaining cake batter evenly on top. Finally, evenly spread out the oat crumble mixture on top of the batter. Press down lightly to allow the crumble to stick to the batter.

Bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean. When the cake is done, remove it from the oven and allow to cool in the pan for 10-15 minutes before transferring the cake to a wire rack to cool completely. Store any leftovers in an air tight container.

Apple Cinnamon Cupcakes with Cream Cheese Frosting

November 7, 2018 Jaclyn

Moist brown sugar cupcakes filled with a delicious apple cinnamon filling and topped with a decadent cream cheese frosting.

I didn’t think that we would have the time to go apple picking this year but I am so glad that we made the time. It is one of my favourite fall traditions. We decided to check out a new orchard this year and I am glad that we did. The orchard also made hard cider, so we had the opportunity to taste test a few different varieties. They also had the most delicious apple cider donuts - I am still dreaming about them! I already can’t wait to go back next year! Of course I had to make something with all of the apples that we picked. The most requested dessert from my friends and family is still this Apple Pie Cheesecake that I made last year. I won’t lie its a bit time consuming to make so I decided to take inspiration from it and made these cupcakes using similar flavours.

The cupcake itself is a moist cake with a delicious brown sugar flavour that compliments both the apple filling and the cream cheese frosting. The apple filling is quick and easy to make on the stove just the right amount of cinnamon - its great not only in these cupcakes but also in yogurt or oatmeal for breakfast! The cream cheese frosting is one of my go-to recipes. As my friends like to say everything is better with cream cheese frosting!

Apple Cinnamon Cupcakes

Makes: 1 dozen cupcakes

Ingredients:

For the cupcakes

1 ½ c cake flour

1 ½ tsp baking powder

½ tsp salt

1 tsp cinnamon

½ c butter, at room temperature

1/2 c brown sugar

1/2 c sugar

2 eggs

½ c milk

For the Apple Filling

2-3 apples, peeled and diced

½ c sugar

1 tsp cinnamon

1 tbsp cornstarch

For the Cream Cheese Frosting

1/2 c butter, room temperature

8oz cream cheese, room temperature

4 c icing sugar

2 tsp vanilla

1-2 tbsp heavy cream (optional)

Pie crust cut-out shapes (optional)

Directions:

For the cupcakes: Pre-heat oven to 350F. Line a cupcake pan with cupcake liners and set aside. In a medium bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.

In the bowl of a stand mixer, fitted with a paddle attachment, over medium - high speed beat together butter, sugar and brown sugar, until light and fluffy. Add eggs, one at a time, scrapping down the sides of the bowl after each addition. Alternating between wet and dry ingredients, add in half the flour mixture, followed by the milk and ending with the flour mixture.

Fill cupcake liners 1/2 to 2/3s of the way full. Bake for 15-18 minutes or until a toothpick inserted into the centre comes out clean. Transfer cupcakes to wire rack to cool completely.

For the filling: In a small sauce pan over medium heat, combine apples, sugar, and cinnamon. Stir to combine. Cover and let cook, stirring occasionally for 5-7 minutes. The apples should release their liquids and begin to soften. Stir in cornstarch and allow mixture to come to a boil. The mixture should begin to thicken. Continue to stir until mixture is thick enough to coat the back of a spoon. Remove from heat and allow to cool completely before filling cupcakes.

For the Frosting: In a stand mixer fitted with a paddle attachment, on medium speed, beat together butter and cream cheese until light and fluffy (3-5 minutes).

Reduce speed to low and add in icing sugar one cup at a time. Mix until combined. Add in vanilla. Whip frosting on medium - high speed until light, fluffy and pale in colour.

If you would prefer a thinner frosting, add in heavy cream until desired consistency is reached.

To Assemble: Use a knife to cut a small cone out of the cupcake. Fill with approximately one teaspoon of cooled apple filling. Frost cupcakes as desired. If you wish, top with additional filling and cut-out pie crust shapes.

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Apple Pie Cheesecake

October 25, 2017 Jaclyn

When apple pie meets cheesecake you get this decadent dessert. Why choose one when you can have both?

I warned you the apple recipes were coming. I know you shouldn't play favourites but you guys if you make one thing from this blog let it be this. Seriously I think it is one of the best things I have ever made. A pain to photograph - oh why can't everything I make be as photogenic as a cupcake? But seriously delicious. Everyone who was lucky enough to try this delicious masterpiece commented even days after the fact that it was the best cheesecake they've ever had. It is that good. I mean when you are combining two delicious desserts - apple pie and cheesecake - its hard not to come up with something delicious.

This cheesecake is a bit of a labour of love. I love the look of a beautiful intricate lattice pie crust - but you can omit this if you are short of time or cannot be bothered. The cheesecake will still be as delicious. In order to truly capture the essence of apple pie, I used pie dough as my cheesecake crust rather than a traditional graham cracker crumb. I used a homemade pie crust but feel free to use your favourite store bought brand as well. To develop the apple pie flavour I cooked my apples slightly on the stove first before layering them with the cheesecake in the oven. Since the apples are being topped with the cheesecake mixture they won't cook the same way they do in a traditional apple pie.

Apple Pie Cheesecake

Makes: One 8 inch round cheesecake

Directions

In a medium bowl toss together all of the ingredients for the apple filling, except the butter. In a medium sized sauce pan over medium heat, melt the butter and add the apple filling. Simmer until the apples have softened, about 5 minutes.

In the bowl of a stand mixer, cream together cream cheese, greek yogurt and sugar until well combined. Mix in the flour and vanilla. Add the eggs one at a time, scrapping down the bowl after each addition.

Preheat oven to 325F. Roll out your pie crust into a circle approximately 11 inches in diameter. Press into the bottom of of a spring form pan with 1-2 inches of crust coming up onto the sides of the spring form pan. Spread half of your apple filling mixture on top of the crust. Pour the cream cheese cake filling on top. Bake for an hour to an hour and 10 minutes or until cheese cake is set.

Allow cheesecake to cool. Top with the remainder of your apple filling mixture and decorate with a lattice pie crust top if desired.

To make the lattice crust - create crust design as desired and bake according to directions based on the crust recipe you've used or until golden brown. Place on top of cheese cake after baking.