Table of Contents

King Cake With Cream Cheese and Apple Filling

The scent of cinnamon and warm dough always transports me back to my grandmother’s kitchen in New Orleans. Every Mardi Gras, her King Cake was the centerpiece of our celebrations. It wasn’t just a cake; it was a symbol of community, family, and the joy of the season, a reminder to savor the sweet moments in life, one delicious slice at a time. Now, I carry on that tradition, adding my own twist with this cream cheese and apple-filled version, hoping to create similar memories for my own loved ones.

Recipe Overview

Prep Time: 2 hours 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours
Servings: 14-16
Yield: 1 King Cake
Dietary Type: Not specified

Ingredients

Apple Filling:

2 tablespoons butter
2 large Granny Smith apples, peeled, cored, quartered and sliced crosswise into 1/4-inch slices (tart apples work best)
1 tablespoon dark brown sugar
1⁄4 teaspoon cinnamon
1⁄8 teaspoon salt
1⁄4 cup raisins (see plumping instructions below)
1⁄2 cup pecan pieces, toasted and chopped

Cream Cheese Filling:

1 (8 ounce) package cream cheese
3⁄4 teaspoon vanilla extract
1⁄4 teaspoon salt
5 tablespoons sugar
1⁄2 beaten egg (save the other half egg to make the egg wash for the cake)

Cream Cheese Glaze:

2 ounces cream cheese (1/4 of an 8-ounce package)
1⁄4 cup butter, at room temperature (1/2 stick)
1⁄4 teaspoon vanilla extract
1⁄8 teaspoon salt
3⁄4 cup powdered sugar, sifted

Brioche Dough:

3⁄4 cup milk, divided
1 (2 1/2 teaspoon) package active dry yeast
1⁄3 cup plus 1 teaspoon sugar, divided
2 eggs
1⁄2 beaten egg, divided (use the remaining half egg leftover from the cream cheese filling)
10 tablespoons butter, at room temperature (1 stick plus 2 tablespoons)
3 1⁄2 cups bread flour, plus more for dusting (15.75 ounces)
1⁄2 teaspoon salt

To Finish:

Apple filling (recipe included)
Cream cheese filling (recipe included)
Cream cheese glaze (recipe included)
Colored sugar sprinkles, for decorating (purple, green and yellow)

Equipment Needed

Large skillet
Baking sheet
Stand mixer or hand mixer
Small pan
Large bowl
Oiled bowl
Plastic wrap
Parchment-lined baking sheet

Instructions

Prepare the Apple Filling: In a large skillet over medium heat, melt the butter. Stir in the apple slices, brown sugar, cinnamon, and salt, and cook, stirring frequently, just until the apple starts to soften, about 3 to 4 minutes (the slices should still be crisp). Remove from heat and stir in the raisins and toasted pecans. (For plump, flavorful raisins, rehydrate them in a small saucepan, covered with spiced rum over low heat until tender.) Spread the apple mixture onto a baking sheet to stop the cooking process and allow the apples to cool quickly, then cover and refrigerate until needed.
Prepare the Cream Cheese Filling: In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat together the cream cheese with the vanilla, salt, and sugar. Add the beaten egg to the cream cheese mixture and beat until thoroughly combined. Cover and refrigerate until needed.
Prepare the Cream Cheese Glaze: In the bowl of a stand mixer, or in a medium bowl using a hand mixer, whisk together the cream cheese, butter, vanilla, and salt until completely combined. With the mixer running, add the sifted powdered sugar, one spoonful at a time, until fully incorporated.
Prepare the Dough: In a small pan, heat one-half cup plus 2 tablespoons of milk over medium heat just until warmed. Remove from heat and pour the milk into a small bowl or measuring cup. Stir in the yeast and 1 teaspoon of sugar, then set aside until the milk is foamy and the yeast is activated, about 10 minutes.
Whisk the 2 eggs in the bowl of a stand mixer using the whisk attachment (or in a large bowl with a hand mixer) until light and fluffy, about 1 minute. Stir in the yeast mixture and remaining one-third cup of sugar until fully incorporated.
If using a stand mixer, switch to the paddle attachment. With the mixer running, add the butter, 1 tablespoon at a time, until incorporated.
In a medium bowl, whisk together the flour and salt. With the mixer running, add the flour mixture, one spoonful at a time, until fully incorporated.
Remove the dough to a lightly floured surface and knead until it is soft and somewhat silky (it’s a rich dough and won’t be entirely smooth), 5 to 7 minutes. Place the dough in a large, oiled bowl and lightly cover with plastic wrap. Set aside in a warm place until doubled in size, 1 to 1½ hours.
Meanwhile, make an egg wash: Combine the remaining beaten half egg with the remaining 2 tablespoons of milk.
When the dough is doubled, punch it down (it will be very smooth and elastic) and roll it out onto a lightly floured surface into a 10-by-28-inch rectangle. Lightly score the dough lengthwise to divide the dough into 2 equal halves.
Spoon the apple filling down the length of one side, leaving a 1 1/2-inch border on the top, bottom, and sides. Repeat with the cream cheese filling down the other side of the dough, leaving a 1 1/2-inch border on the top, bottom, and each side. Lightly brush the edges and center of the dough (along the score) with the egg wash to moisten. Gently and carefully pull the dough over the cream cheese filling, sealing the edge of the dough along the score mark. Repeat with the apple filling. Press the sealed edges, making sure they are secure (otherwise the fillings could spill out while the cake bakes).
Gently twist the length of the dough to form a braid-like shape. Wrap the dough so it forms an oval wreath and gently press the edges together. Carefully transfer the wreath to a parchment-lined baking sheet.
Brush the top of the wreath lightly with egg wash and cover loosely with plastic wrap. Let the dough rise until almost doubled in volume, 45 minutes to an hour, or loosely cover and refrigerate the dough overnight, removing it from the refrigerator about 1 hour before baking for the dough to come to room temperature.
Heat the oven to 375 degrees. Lightly brush the wreath with any remaining egg wash and place the sheet in the oven.
Bake the cake until golden brown on top and a toothpick inserted in the center comes out clean (the toothpick will remain moist if it hits the cream cheese filling, but there should be no crumbs sticking to it), about 30 minutes. Rotate the pan halfway through baking for even coloring.
Allow the cake to cool slightly before it is frosted (if it’s too hot, the glaze will run off the cake and not adhere). Drizzle the glaze evenly over the cake, then lightly sprinkle over the colored sugars. Serve the cake warm or at room temperature.

Expert Tips & Tricks

For a richer flavor in the apple filling, consider using a combination of Granny Smith and Honeycrisp apples.
Ensure the butter for the dough is truly at room temperature for easy incorporation. If it’s too cold, it will be difficult to mix in; if it’s melted, the dough will be greasy.
If you find the dough is too sticky while kneading, add a tablespoon of flour at a time until it becomes manageable.
For a more intense apple flavor, consider adding a tablespoon of apple brandy or apple cider to the apple filling while cooking.
Don’t skip the toasting of the pecans! It brings out their nutty flavor and adds a wonderful texture to the filling.

Serving & Storage Suggestions

Serve the King Cake slightly warm or at room temperature. The vibrant colors of the sprinkles make it visually appealing, so consider using a festive cake stand to display it. Leftovers can be stored at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate for up to 5 days. Reheat individual slices in the microwave for a few seconds to restore their warmth and softness. You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	440.5 kcal	N/A
Calories from Fat	223 g	51%
Total Fat	24.8 g	38%
Saturated Fat	13.2 g	65%
Cholesterol	98.9 mg	32%
Sodium	370.5 mg	15%
Total Carbohydrate	48.9 g	16%
Dietary Fiber	1.9 g	7%
Sugars	22.1 g	N/A
Protein	7.2 g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free King Cake: Use a gluten-free bread flour blend in place of the bread flour. You may need to adjust the amount of liquid slightly.
Dairy-Free King Cake: Substitute the milk with almond or soy milk. Use a dairy-free cream cheese alternative and vegan butter.
Different Fruit Fillings: Try using other fruit fillings like blueberry, cherry, or even a citrus curd.
Nut-Free King Cake: Omit the pecans from the apple filling or substitute with sunflower seeds.
Spiced Dough: Add a pinch of nutmeg or cardamom to the dough for a warmer flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough the day before and let it rise in the refrigerator overnight. This will slow down the rising process and develop more flavor. Be sure to take it out of the refrigerator about an hour before baking to allow it to come to room temperature.

Q: How do I know when the King Cake is done?
A: The cake is done when it’s golden brown on top and a toothpick inserted into the center comes out clean. It’s okay if the toothpick is moist from the cream cheese filling, but there shouldn’t be any crumbs sticking to it.

Q: Can I use regular all-purpose flour instead of bread flour?
A: While bread flour is recommended for its higher gluten content, which results in a chewier texture, you can use all-purpose flour in a pinch. The texture will be slightly different, but still delicious.

Q: What if I don’t have colored sugar sprinkles?
A: You can use any kind of sprinkles you like, or even leave the cake unadorned. The glaze adds plenty of sweetness and flavor on its own.

Q: How do I properly store leftover King Cake?
A: To keep your King Cake fresh, store it in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. This will prevent it from drying out.

Final Thoughts

This King Cake with Cream Cheese and Apple Filling is more than just a dessert; it’s an experience. From the warm spices to the sweet and tangy fillings, every bite is a celebration. I encourage you to gather your loved ones, bake this delightful cake, and share the joy of Mardi Gras, or any special occasion, together. Don’t be afraid to experiment with different fillings and decorations to make it your own. And most importantly, don’t forget to hide the plastic baby for a fun surprise! Please share your creations and feedback – I’d love to see your unique twists on this classic treat. Pair it with a steaming cup of café au lait for the perfect New Orleans experience.

King Cake With Cream Cheese and Apple Filling Recipe