Spiced Cream Cheese-Swirl Bundt Cake

By MarieR

Taste of the South Magazine November 2014, Page 57

Ingredients

• Cake:
• Yield: approximately 12 servings
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups firmly packed light brown sugar
• 4 large eggs
• 3 cups self-rising flour
• 1 tablespoon apple pie spice
• 1 teaspoon vanilla extract
• Swirl:
• 1 (8-ounce) package cream cheese, softened
• 1/4 cup sugar
• 1 tablespoon whole milk
• 1 large egg
• Apple Cider Syrup (recipe follows)
• APPLE CIDER SYRUP
• Yield: approximately 1 cup
• 1 quart apple cider, such as Martinelli's

Preparation

Step 1

1. Preheat oven to 350°. Spray a 15-cup Bundt pan with nonstick baking spray with flour. Set aside.
2. For cake: In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy, stopping occasionally to scrape sides of bowl. Add brown sugar, beating until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition.
3. In a medium bowl, whisk together flour and apple pie spice. Gradually add flour mixture to sugar mixture, beating at Low speed just until combined. Beat In vanilla.
4. For swirl: In a medium bowl, beat cream cheese, sugar, and milk at medium speed with an electric mixer until smooth. Add egg; beat just until combined. Spoon half of batter into prepared pan. Spoon half of swirl mixture over batter, avoiding edges of pan. Repeat procedure once; swirl with a knife. Tap pan on counter twice to release air bubbles.
5. Bake until a wooden pick inserted near center comes out clean, approximately 43 minutes. Let cool 10 minutes. Remove from pan, and lei cool completely on a wire rack.
6. Place cake on a serving plate. Brush with Apple Cider Syrup; drizzle cake with desired amount of remaining syrup.
APPLE CIDER SYRUP
Yield: approximately 1 cup
1 quart apple cider, such as Martinelli's
1. In a small Dutch oven, bring apple cider to a boil over medium-high heat. Boil, stirring occasionally, ant cider reduces to 1 cup, approximate 40 minutes. Pour into a bowl. Serve warm, or let stand until cooled. (Syrup thickens as it cools.) Refrigerate up to 2 weeks.