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

Filling and Drizzle

• Mix together cream cheese and sweetened dulce de leche until well combined and no lumps remain.
• Set aside ½ cup of the mixture. This is used to drizzle over the cake after it has finished baking.
• Spoon mixture into a piping bag. Set aside.

Cake Batter

• Preheat oven to 325°.
• Combine eggs, yolks and sour cream in a small bowl and mix to combine. Set aside.
• 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.
• Add softened butter and mix on low speed for 3 minutes.
• Add half of the egg/sour cream mixture to the mixing bowl and combine on low speed for one minute. Scrap sides of bowl.
• 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.
• Add the chopped apples to the cake batter. Stir in by hand until well distributed.
• 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.
• 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.
• Add the remaining cake batter to the pan. Smooth gently with an rubber spatula.
• Bake for 50 minutes at 325° or until top is quite brown and a toothpick inserted in the center comes out clean.
• Remove pan from oven and cool upright for 15 minutes.
• 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.

Drizzle

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