For the cream cheese swirl, take a medium bowl and beat the cream cheese with a mixer at medium speed until creamy. This should take about two minutes. Once it’s smooth, add the confectioners’ sugar, flour, and egg yolk. Beat until everything is combined and smooth. Don’t forget to stop and scrape the sides of the bowl to ensure everything is mixed well. Cover this mixture and refrigerate until you’re ready to use it.
Preheat your oven to 350°F (180°C) so it’s nice and hot when you’re ready to bake the cake. A well-preheated oven is key for achieving that perfect rise.
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Beat at medium-high speed until the mixture is light and fluffy, about two to three minutes. Scraping the sides of the bowl occasionally ensures even mixing and helps create a light texture.
Now, add the eggs one at a time, mixing well after each addition. This helps the eggs incorporate fully into the batter, ensuring a smooth mixture. Then, add the vanilla extract and mix until blended.
Using the large holes of a box grater, shred the apples. Make sure to coarsely chop the shredded apples to break down the pieces. This will ensure they distribute evenly throughout the batter. Add the chopped apples to the batter and mix at low speed until combined. The batter should be thick, but you’ll see the lovely chunks of apple throughout.
In a separate large bowl, whisk together the flour, baking powder, cinnamon, kosher salt, ground ginger, baking soda, and nutmeg. This step helps distribute the leavening agents and spices evenly in your cake. Gradually add this flour mixture to the apple mixture while beating on low speed. Mix just until combined; overmixing can lead to a dense cake.
Prepare a 10-cup Bundt pan by spraying it with baking spray that contains flour. This is essential for ensuring the cake releases easily without sticking. Spoon about two-thirds of the batter (approximately four cups or 965 grams) into the prepared pan.
Now, using a small rubber spatula or the back of a spoon, create a trench in the batter within the pan, avoiding the edges. This is where you’ll spoon in the cream cheese swirl mixture. Carefully layer the swirl mixture into the trench, spreading it evenly.
Top with the remaining batter, smoothing it over the swirl mixture. Take a knife and gently pull the blade back and forth through the batter to create a lovely swirl pattern. This creates that beautiful marbled effect. Firmly tap the pan on a kitchen towel-lined counter seven to ten times to settle the batter and release any air bubbles.
Bake the cake in the preheated oven for one hour and five minutes to one hour and ten minutes. Check for doneness by inserting a wooden pick into the center of the cake; it should come out clean. Once done, let the cake cool in the pan for ten minutes.
After ten minutes, carefully invert the cake onto a wire rack, allowing it to cool completely. This ensures the cake maintains its shape and texture.
While the cake cools, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar, heavy whipping cream, and light corn syrup until smooth. This glaze will add a sweet finishing touch to your cake. Once the cake is completely cool, spoon the glaze onto the top, allowing it to drip down the sides. If desired, garnish with toasted pecans for added crunch and flavor.
Lastly, store any leftovers in an airtight container in the refrigerator for up to three days. This cake tastes even better the next day as the flavors meld together!
