Cinnamon Apple Bundt Cake
Ingredients
For the cake:
- 3 cups white whole wheat flour (all-purpose would work fine too)
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 1/2 cup apple butter (or applesauce if you don't have apple butter)
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 cups peeled and diced apples
For the cream cheese frosting:
- 8 oz tub GO Veggie! plain cream cheese, or your favorite cream cheese
- 2 tsp pure vanilla extract
- 2-4 tbsp milk (soy, almond, or cows milk all work), depending on how thick you want the frosting
- 1/4 cup real maple syrup
- 1/2 cup chopped pecans
Instructions
For the cake:
- Preheat oven to 350 degrees F.
- Liberally grease bundt pan with cooking spray or butter, then sprinkle with flour, covering all surfaces. Set aside.
- In large bowl combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. Set aside.
- In large bowl with electric mixer, beat together the sugar, brown sugar, and oil until well combined.
- Add apple butter, eggs, and vanilla, beating until combined.
- Add dry mixture to wet mixture, beating until just combined.
- Fold in apples.
- Pour into prepared bundt pan.
- Bake in preheated oven for 1 hour, or until tester comes out clean and top is golden.
- Let cool for 30 minutes.
- Remove from bundt pan and let cool completely before frosting.
For the frosting:
- Combine cream cheese, vanilla, 2 tablespoons milk, and maple syrup in a small bowl and beat with electric mixer.
- Add more milk if you want the frosting thinner (i.e. it will spread/drip easier)
- Once cake is completely cool, drizzle over cake, spreading until it drops down the sides.
- Top with chopped pecans.
- Slice and enjoy!Recipe by: Taylor Ellingson, greens & chocolate