Apple Cream Cheese Bundt Cake

By debrcovey

Ingredients

• Cream Cheese Filling:
• 1 8 oz package cream cheese, softened
• 1/4 cup butter softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 Tbsp all purpose flour
• 1 tsp vanilla
• 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 ground cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp ground nutmeg
• 1/2 tsp ground allspice
• 3 large eggs, lightly beaten
• 3/4 cup canola oil
• 3/4 cup applesauce
• 1 tsp vanilla
• 3 cups peeled and finely chopped Gala apples (about 1.5 lbs)
• Praline Frosting:
• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter
• 3 Tbsp milk
• 1 tsp vanilla
• 1 cup powdered sugar

Preparation

Step 1

Prepare filling. Beat first 23 ingredients at medium speed iwth an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat until just blended.
Prepare batter. Preheat oven to 350. Bake pecans in a shallow pan 8-10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
Spoon two-thirds of apple mixture into a greased and floured 14 cup bundt pan. spoon cream cheese filling over apple mixture, leaving a 1 inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remianing paple mixture over cream cheese filling.
Bake at 350 for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cook cake in pan on wire rack 15 minutes; remove from pan to wire rack and cool completely (about 2 hours).
Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup batter, and 3 Tbsp milk to a boil in a 2 qt saucepan over medium heat, whisking constantly: boil 1 minute, whisking constantly. Remove from heat: stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.