Step 1

Prepare a 9" or 10" Bundt pan by generously spraying the inside with non-stick baking spray or melted butter. Lightly dust with flour.

Step 2

Mix together cream cheese and sweetened dulce de leche until well combined and no lumps remain.

Step 3

Set aside ½ cup of the mixture. This is used to drizzle over the cake after it has finished baking.

Step 4

Spoon mixture into a piping bag. Set aside.

Step 5

Preheat oven to 325°.

Step 6

Combine eggs, yolks and sour cream in a small bowl and mix to combine. Set aside.

Step 7

Add sugar, flour, baking powder, cinnamon and baking soda in the bowl of a stand mixer fitted with the paddle attachment. Mix for one minute on low speed to combine ingredients. Note: a hand mixer may also be used.

Step 8

Add softened butter and mix on low speed for 3 minutes.

Step 9

Add half of the egg/sour cream mixture to the mixing bowl and combine on low speed for one minute. Scrap sides of bowl.

Step 10

Add remaining egg/sour cream mixture to the mixing bowl and combine on low speed for one minute. Scrape sides of bowl and mix on low speed for another minute.

Step 11

Add the chopped apples to the cake batter. Stir in by hand until well distributed.

Step 12

Add ½ of the cake batter to the prepared pan and smooth with a rubber spatula. Use the back of a spoon to create a tunnel in the batter.

Step 13

Pipe the cream cheese / dulce de leche mixture into the tunnel you just created. Take care to keep the mixture away from the sides of the pan.

Step 14

Add the remaining cake batter to the pan. Smooth gently with an rubber spatula.

Step 15

Bake for 50 minutes at 325° or until top is quite brown and a toothpick inserted in the center comes out clean.

Step 16

Remove pan from oven and cool upright for 15 minutes.

Step 17

Flip pan upside down onto a cooling rack and let cool completely. Remove pan - cake should release from pan on its own. If not, use blunt knife and gently loosen sides.

Step 18

Place the reserved ½ cup of dulce de leche/cream cheese mixture in piping bag. Drizzle over the top of the cake.