Apple Bundt Cake Bliss

There is something so homey about a bundt cake sitting on nice cake plate. I think every bundt cake I've ever had, either made by me or someone else, but homemade - has been moist and tender. Chocolate, lemon, buttery vanilla - classic standbys that always look good and are pleasing to everyone, you can never go wrong. 

I have to admit it took me a long time to bake with apples. I dearly love them but have always been hesitant to bake with them. Not the case anymore, over the past year I have cooked many apples and I am always pleased when I do.

Apple Cream Cheese Filled Bundt Cake

Apple Filling
2 large apples - Granny Smith, cored and peeled and thinly sliced
4 tablespoons sugar
2 teaspoons cinnamon
1 teaspoon Angostura bitters

Cream Cheese Filling
8 ounces cream cheese at room temperature
1/2 cup sugar
1 tablespoon flour
1 egg
1 tablespoon orange zest
1 teaspoon Angostura bitters

Cake
3 cups flour
3 teaspoons baking powder
2 cups sugar
1 cup vegetable oil
4 eggs
3 teaspoons vanilla extract
2/3 cup orange juice

Preheat oven to 350 degrees. Spray bundt pan, then dust with flour - generously.
You will need 3 bowls.
Peel, core and slice apples, mix in bowl with sugar and cinnamon and bitters.

In another bowl, using a mixer, mix cream cheese, sugar, flour, egg, orange zest and bitters. Set aside.

For the cake, sift flour and baking powder. Add sugar, oil, eggs, vanilla and orange juice. Mix until thoroughly combined. Pour 1/3 of this mixture into prepared bundt pan. Evenly spread apples over the batter. Spoon all of cream cheese mixture over the apples (this does not have to be perfectly even). Pour remaining batter into pan and place in oven for 60 - 70 minutes. Make sure to test with a skewer to make sure cake is thoroughly baked. Work around the edges of pan with a small to loosen cake. Cake should come out easily if it is completely cool. Dust with powdered sugar.