Cream Cheese Apple Pecan Pound Cake

Cream Cheese Apple Pecan Pound Cake

Yields: 15 servings

Preheat oven to 350 degrees. 

Prepare a 12-cup bundt cake pan with Baker’s Joy  


½ cup brown sugar

¼ cup toasted pecans

1 ½ teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ground cloves

In a small bowl, combine brown sugar, cinnamon, cloves, nutmeg and pecans, and set aside.


1 cup butter (2 sticks), softened

8 oz. cream cheese

1 ¾ cup granulated sugar

3 eggs

2 teaspoon vanilla

3 cups all-purpose flour

1 ½ teaspoon baking powder

1 ½ teaspoon baking soda

½ teaspoon salt

¼ cup milk

2 cups apples (peeled, cored and thinly sliced)

In a large bowl, cream together the butter and cream cheese until smooth, then add the granulated sugar to the cream cheese mixture.  Add eggs, one at a time.  Then add the vanilla.  Now, add the flour, baking powder, baking soda, salt and milk.  Fold 1 cup of apples in the batter.

Put half the batter in the prepared bundt cake pan.  Add 1/3 of the brown sugar filling mixture, then layer 1 cup of the apples on top, and add another 1/3 of the brown sugar filling mixture on the apples.  Put the rest of the batter in the pan.  Then add the remaining filling/topping mixture on top of the batter.  Bake for 60-70 minutes or until your butter knife comes out clean. Remove the cake from the oven and let it cool for 10-15 minutes.  Then carefully remove the cake from the pan.


Half stick of butter

½ cup brown sugar

1 tablespoon milk

1 teaspoon vanilla

In a small saucepan, combine the butter, brown sugar, milk and vanilla and use medium heat.  Stir the ingredients with a wooden spoon until well combined.  You can let the glaze get to your desired consistency.  I have a tendency to let it get to an almost caramel stage.  Remove the glaze from the heat.  Using a fork, poke hole in the cake and then drizzle the glaze on the cake.

The cake is ready to serve.  I serve my cake warm, but it still tastes great at room temperature.

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