Last week I made a pumpkin Bundt cake with a cream cheese filling based on a recipe I adapted from Southern Living’s Apple Cream Cheese Bundt cake. The pumpkin cake was delicious. So good, in fact, that I kept thinking about the original apple cake recipe and knew I had to try it out. It did not disappoint!
I mixed the batter and divided it between a loaf pan and cupcakes. Both turned out very nicely. I do think the Bundt form is the best option if you want to see the layer of cream cheese filling. In the loaf pan the cream cheese was there but not clearly defined as compared to the Bundt cake. The cupcakes were hit and miss with the separate layers but that detail did not hinder the enjoyment of this treat. The batter and the filling melded together to make the cupcakes moist and sweet. A cream cheese frosting (I used store-bought this time) with a dusting of pecans on the edges made these apple cream cheese cupcakes a special treat.
Follow Southern Living’s recipe for the batter and filling. The loaf pan baked for an hour and the cupcake for 35 minutes.
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