APPLE CREAM CHEESE BUNDT CAKE

Photo by Joyce W.

PREP TIME

40

minutes

TOTAL TIME

160

minutes

SERVINGS

12

servings

PREP TIME

40

minutes

TOTAL TIME

160

minutes

SERVINGS

12

servings

Ingredients

  • CREAM CHEESE FILLING:

  • 1

    (8 ounce package cream cheese, softened

  • 1/4

    cup butter, softened

  • 1/2

    cup granulated sugar

  • 1

    large egg

  • 2

    tablespoons flour

  • 1

    teaspoon vanilla extract

  • APPLE CAKE BATTER:

  • 1

    cup finely chopped pecans 3 cups flour

  • 1

    cup granulated sugar

  • 1

    cup firmly packed light brown sugar

  • 2

    teaspoons ground cinnamon

  • 1

    teaspoon salt

  • 1

    teaspoon baking soda

  • 1

    teaspoon ground nutmeg

  • 1/2

    teaspoon ground allspice

  • 3

    large eggs, lightly beaten

  • 3/4

    cup canola oil

  • 3/4

    cup applesauce

  • 3

    cups peeled and finely chopped Gala apples (about 1 1/2 pounds)

  • PRALINE FROSTING:

  • 1/2

    cup firmly packed light brown sugar

  • 1/4

    cup butter

  • 3

    tablespoons milk

  • 1

    teaspoon vanilla extract

  • 1

    cup powdered sugar

Directions

Prepare filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended. Prepare batter: Preheat oven to 350°F. Bake pecans in a shallow pan 8 to 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 remaining apple mixture over Cream Cheese Filling. Bake at 350° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean, Cool cake in pan on a wire rack for 15 minutes; remove from pan to wire rack, and cool completely. Prepare Frosting: Bring 1/4 cup butter, brown sugar and 3 tablespoons milk to a boil in a 2 quart saucepan over medium heat, 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 thicken slightly. Pour immediately over cooled cake.

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