Tunnel of Apple Spice Cake

I don't make very many bundt cakes.  I'm not sure why, they just don't seem to make the top of very many of my lists.  Except this one.  I love this cake, and everyone who has had it has loved it as well.  It is really amazing.  The cake is dense and moist and has a wonderful nuttiness from the graham flour.  The apple filling is soft and cinnamony and slightly tart, which offsets the sweetness of the brown sugar cream cheese icing nicely.

Tunnel of Apple Spice Cake

Apple Filling:

6 cups diced baking apples (I love Granny Smith and Braeburn)

2 teaspoons fresh lemon juice

1/3 cup apple cider

2 Tablespoons butter

2 Tablespoons brown sugar

1 teaspoon cinnamon

Dash of salt

1 Tablespoon cornstarch

2 Tablespoons cold water

Cake:

1 1/4 cups all purpose flour

1 cup whole wheat graham flour

3/4 cup packed brown sugar

3/4 cup granulated sugar

1 cup plain unsweetened yogurt, or sour cream

1/4 cup butter, softened

1/4 cup shortening

1/2 cup apple cider

2 teaspoons cinnamon

1 1/4 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon cloves

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon nutmeg

2 large eggs

Brown Sugar Cream Cheese Icing:

4 ounces cream cheese, room temperature

1/2 teaspoon cinnamon

2/3 cup packed brown sugar

1 Tablespoon apple cider, plus extra if needed

1 to 2 cups powdered sugar

In a large skillet, combine all of the apple filling ingredients except cornstarch and water.  Cook apple filling over medium-low heat until apples just become tender.  Combine the cornstarch and water, and stir until smooth.  Stir cornstarch mixture into the apples and simmer until the mixture thickens.  Remove from heat and set aside.

Preheat the oven to 350F.  Grease and flour a bundt pan.  In a large mixing bowl, combine all of the cake ingredients and beat with an electric mixer on low speed for about a minute, then increase the speed to high and continue to beat for three more minutes.  Pour half of the cake batter into the prepared bundt pan and smooth it out.  Carefully mound all of the apple mixture in an even layer on top of the batter, leaving a 1/2 inch border around the inner and outer edges of the pan.  Top with the rest of the batter, smoothing it out evenly, being sure to cover all of the apples.

Bake For 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.  Allow the cake to cool in the pan for about 10 to 15 minutes, then turn out onto a wire rack to cool completely.  While the cake is cooling, make the icing.

In a medium sized bowl, beat the cream cheese, cinnamon, and brown sugar until fluffy.  Beat in the apple cider.  Add the powdered sugar, starting with one cup and adding more as needed to get the desired consistency.  The icing should slowly drizzle off the end of a spoon.  When the cake is completely cool, drop spoonfuls of icing along the very top of the cake, spreading it slightly with the back of a spoon to help it slowly flow down the sides of the cake.  Let set, then serve.  

Enjoy!  -Cardamommy