Ingredients: |
Ingredients: Cream Cheese Filling
1 8 oz package of cream cheese, softened
1/4 cup of butter, softened
1/2 cup granulated sugar
1 large egg
2 tbsp. all-purpose flour
1 tsp vanilla extract
Apple Cake Batter
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 tsp ground nutmeg
1/2 tsp allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 tsp vanilla extract
3 cups peeled and finely chopped Gala apples (about 1 1/2 lb)
Praline Frosting
1/2 cup firmly packed brown sugar
1/4 cup butter
3 tbsp. milk
1 tsp vanilla extract
1 cup powdered sugar
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Directions: |
Directions:1) Grease and flour a 14 cup Bundt cake pan. Preheat oven to 350º.
2) First make the cream cheese filling:
Beat cream cheese, butter and sugar on medium speed until blended and smooth. Add egg, flour and vanilla, beat until just blended.
3) Then make cake batter:
Toast pecans in a shallow pan for 8 to 10 minutes, or until toasty and fragrant, stirring at least once halfway through. Mix the dry ingredients in a large bowl, add the eggs, oil, and applesauce, stirring until the dry ingredients are just moistened. Stir in the vanilla. Mix in the chopped apples and pecans.
4) Spoon 2/3rds of the cake batter into the Bundt pan. Spoon the cream cheese filling over the batter, leaving a 1 inch border around the edges of the pan, both outer and inner ring. Swirl the filling through the batter with a paring knife. Cover with remaining apple cake batter.
5) Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick comes out clean. Cool cake in pan on wire rack for 15 minutes, remove from pan and continue to cool on wire rack about 2 hours.
6) Make frosting:
Put brown sugar, butter and milk into a saucepan and bring to a boil over medium heat, whisking constantly. Boil 1 minute. Remove from heat, stir in vanilla. Gradually whisk in powdered sugar until smooth, then stir gently for 3-5 minutes until mixture begins to cool and thicken. Pour over cooled cake immediately. |
This recipe for Apple Cream Cheese Bundt Cake is from