The air is finally starting to cool down, and that means a change in seasons.

We love welcoming fall with pretty, cozy touches all throughout the house. Warm, autumn tones and delicious scents wafting through the air… and nothing brings that out quite as wonderfully as delicious fall treats. 

This gorgeous coffee cake from my friend Kathleen has all the beauty of fall, bite after bite!

Apple Caramel Cream Cheese Bundt Cake

INGREDIENTS

• 3 cups flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 (8 ounce) box cream cheese
• 2 tablespoons sugar
• 1 egg
• 1 cup sugar
• 1/2 cup brown sugar
• 1 cup vegetable oil
• 1/2 cup applesauce
• 1 teaspoon vanilla extract
• 3 eggs
• 2 large Pink Lady apple cored peeled and chopped

Glaze

• 1/2 cup brown sugar
• 2 tablespoons butter
• 1/2 teaspoon vanilla
• 1/4 cup half n half

Coffeecake Instructions

1. Preheat oven to 325 degrees. Coat a 9 inch bundt pan with nonstick baking spray.
2. In medium bowl mix flour, baking soda, salt and cinnamon. Set aside.
3. In stand mixer using paddle attachment beat cream cheese and 2 tablespoons sugar until smooth and creamy; scraping down the sides and beater. Add 1 egg and beat just until incorporated. Set aside.
4. In large bowl with spoon mix 1 cup sugar, 1/2 cup brown sugar, vegetable oil, applesauce, 1 teaspoon vanilla extract and 3 eggs. Add the flour mixture to the egg/vegetable oil mixture 1/3 at a time; mixing just until incorporated. Fold in chopped apples. Mix all cake ingredients together.
5. Bake for 62 minutes. Allow to cool for 15-20 minutes before inverting on to a platter.

GLAZE –

1.  Combine 1/2 cup brown sugar, 2 tablespoons butter, 1/2 teaspoon vanilla and half n half in saucepan over medium heat. Cook for 5-7 minutes whisking constantly. Cool slightly before drizzling over cooled cake.