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Apple-cream Cheese Cake with Praline Frosting


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  • For the Cream Cheese Filling:
  • 8 oz. cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg, lightly beaten
  • 2 tab. all-purpose flour
  • 1 teas. vanilla
  • pinch of salt
  • For the Batter:
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 teas. ground cinnamon
  • 1/4 teas. ground nutmeg
  • 1/2 teas. ground all-spice
  • 1 teas salt
  • 1 teas. baking soda
  • 3 large eggs, lightly beaten
  • 3/4 cup canola oil
  • 3/4 cup unsweetened applesauce
  • 1 teas. vanilla
  • 3 cups peeled and finely chopped apples, a combination of Granny and Gala
  • 1 cup finely chopped walnuts, toasted, plus 2-3 tab. for garnish
  • For the Frosting:
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup butter
  • 3 tab. milk
  • 1 teas. vanilla
  • 1 cup powdered sugar



Step 1

For the Cream Cheese Filling:
in a med. bowl, beat the cream cheese and butter together at med. speed with a hand-held mixer. Add the sugar, and beat well to combine. Add the 2 tab. flour and remaining ingredients, and beat until mixture is light and creamy. Set bowl aside.

For the Batter:
Mix the first 8 ingredients in a bowl of an electric stand mixer outfitted with a paddle attachment. Stir at low speed to coming. Add the eggs, oil, applesauce and vanilla to the bowl, and mix at med. speed until the dry ingredients are just moistened, stir in the chopped apples and walnuts.

Preheat over to 350 degrees.

Grease and flour a 14-cup Bundt pan. Pour half of the apple batter into the pan, using a spatula to spread evenly over the bottom of the pan. Spoon the cream cheese mixture over the batter, leaving a 1 inch border around edges of pan. Spread the remaining batter over the cream cheese mixture, making sure the batter extends all the way to the out edge. This will prevent the cream cheese filling from oozing out at the cake cooks.

Place pan in preheated over and bake for 60-70 minutes or until a tester inserted into the cake comes out clean. Be sure the tester does not go into the cream cheese mix. Cool in pan on wire rack for 10-15 minutes before inverting onto the rack to cool completely.

For the Frosting:
While cake cools, prepare the frosting. In a med. microwave safe bowl, coming the 1/2 cup brown sugar, butter and milk. Heat in 30-second intervals, stirring after each interval until mixture boils and sugar dissolves, about 90 second total. Stir in vanilla. Gradually, stir in powdered sugar, mixing with a spoon until mixture is smooth and creamy. Drizzle warm frosting over cooled cake. Top with remaining chopped walnuts, if desired.


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