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Ingredients
- 1 (8-oz.) package cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Preparation
Step 1
. It is the essence of Fall flavors in a bundt cake. A moist, spicey cake is mixed with a cream cheese filling, then over the top is a sweet caramel frosting studded with pecans.
Note: When the recipe says to immediately pour the frosting over the cake, please do that! I waited a few minutes too long and it became impossible to pour over the cake and was difficult to work with.
Makes one bundt cake
3 large eggs, lightly beaten
1. 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.
2. Prepare Batter: Preheat oven to 350º. 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.
3. 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.
5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, 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. Garnish with pecans.
keri @ shaken together
SallysBakingAddiction
Thank you so much for this recipe. I made it the other week and it was so delicious. A perfect cake for Fall. I think it might be my favorite cake. I followed your tip and poured my icing over right away. It turned out more like a glaze than a thick icing, but it was amazing! I may let my icing sit longer next time to see if I can get the thick icing you pictured! I did blog about this recipe and referenced back to your blog.
I "pinned" this recipe last week then made it the other day for a get together at a friend's home. WOW, was it a hit! Thanks for sharing!! I did make and used most of a second batch of the frosting since our group all love frosting. This is certainly going to be a "go-to" cake recipe in our home from now on.
I just found this recipe on Pinterest - OMG! My husband loves applecake and I always make one for him on his birthday. I would love to try this one but he is diabetic and there's a lot of sugar in it. Do you think it would work with Splenda, or do you have another suggestion? Thanks!
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