Apple Raisin Bundt Cake with Cream Cheese Glaze

There’s something about an old-fashioned Bundt cake that always feels right, especially once apple season rolls around. This Apple Raisin Bundt Cake is soft, incredibly moist, and filled with applesauce, sweet raisins, and crunchy walnuts before being topped with a smooth cream cheese glaze. It’s the kind of cake that’s just as welcome on a holiday dessert table as it is with a cup of coffee on a quiet afternoon. If you’re looking for an easy fall dessert that can be made ahead and still tastes amazing the next day, this recipe checks every box.

• Wonderfully moist. Applesauce keeps this Bundt cake soft and tender for days without drying out.
• Perfect for fall and the holidays. Warm flavors, raisins, walnuts, and cream cheese glaze make this an easy dessert for Thanksgiving, Christmas, or any fall gathering.
• Simple pantry ingredients. Most of the ingredients are already in your kitchen, making this an easy cake to bake anytime.
• Easy to make ahead. This cake tastes even better the next day after the flavors have had time to come together.
• Beautiful without extra effort. A Bundt pan and simple cream cheese glaze create an elegant dessert with very little decorating required.

• Light Brown Sugar – Brown sugar adds moisture and a rich caramel flavor that pairs perfectly with apples and warm spices.
• Granulated Sugar – Granulated sugar balances the brown sugar and helps create a light, tender crumb.
• Unsalted Butter – Butter creates a rich cake with plenty of flavor while giving the crumb a soft, melt-in-your-mouth texture.
• Large Eggs – Eggs provide structure and help create a moist, tender Bundt cake.
• Applesauce – Applesauce adds natural apple flavor while keeping the cake incredibly moist without making it heavy.
• Whole Milk – Whole milk adds richness and helps create a smooth, tender batter.
• Vanilla Extract – Vanilla enhances all of the warm apple flavors and complements the cream cheese glaze.
• All-Purpose Flour – All-purpose flour gives the cake structure while keeping every slice soft and tender.
• Cornstarch – A little cornstarch helps create an extra soft, delicate crumb.
• Baking Powder – Baking powder helps the cake rise beautifully while keeping the texture light.
• Kosher Salt – Salt balances the sweetness and enhances the flavors throughout the cake.
• Chopped Walnuts – Walnuts add crunch and a buttery, nutty flavor that pairs perfectly with the apples and raisins.
• Raisins – Raisins provide little bursts of sweetness and chewy texture in every slice.
• Cream Cheese – Cream cheese creates a rich, tangy glaze that pairs beautifully with the sweet apple cake.
• Powdered Sugar – Powdered sugar sweetens the glaze while creating a silky smooth consistency.
• Ground Cinnamon – A touch of cinnamon adds warmth and enhances the apple flavor without overpowering it.
• Milk – A splash of milk thins the glaze to the perfect consistency for drizzling over the cooled cake.

• Prepare the Bundt Pan: Preheat your oven to 375°F. Thoroughly grease and flour a 10- or 12-cup Bundt pan, making sure to coat every curve and crevice so the cake releases cleanly after baking.
• Cream the Butter and Sugars: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy. This step incorporates air into the batter, helping create a soft, tender cake.
• Add the Wet Ingredients: Mix in the eggs one at a time before adding the applesauce, milk, and vanilla extract. Continue mixing just until everything is smooth and combined.
• Add the Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain.
• Fold in the Raisins and Walnuts: Using a rubber spatula, gently fold the raisins and chopped walnuts into the batter until evenly distributed. Be careful not to overmix, which can make the cake dense.
• Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Cool and Glaze: Allow the cake to cool in the pan for about 15 to 20 minutes before carefully inverting it onto a wire rack. Once completely cool, whisk together the cream cheese glaze ingredients until smooth and drizzle generously over the cake. Finish with an extra sprinkle of chopped walnuts if you’d like a little extra crunch.

• Bring the butter, eggs, and cream cheese to room temperature before mixing. This creates a smoother batter and a more even bake.
• Grease every nook and cranny of your Bundt pan, then lightly dust it with flour to help the cake release cleanly.
• Measure the flour correctly by spooning it into the measuring cup and leveling it off. Too much flour can make the cake dry.
• Mix the batter just until the dry ingredients are incorporated. Overmixing can result in a dense cake.
• Toss the raisins and walnuts with a tablespoon of the flour mixture before folding them into the batter to help prevent them from sinking.
• Let the cake cool in the pan for 15 to 20 minutes before inverting it onto a wire rack. Removing it too soon can cause it to break apart.
• Wait until the cake is completely cool before adding the cream cheese glaze so it doesn’t melt and run off the cake.

This Apple Raisin Bundt Cake is even better the next day, making it a wonderful dessert to prepare ahead for holidays and gatherings.

• Store the glazed cake covered in the refrigerator for up to 5 days. For the best flavor and texture, let slices sit at room temperature for about 20 to 30 minutes before serving.
  To freeze, wrap the unglazed cake tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before adding the cream cheese glaze.
  You can also bake the cake 1 to 2 days in advance. Store it tightly wrapped, then prepare the glaze the day you plan to serve it for the freshest presentation.