CREAM CHEESE FILLING:
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
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
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 chopped apples
FROSTING:
1/2
cup brown sugar
1/4
cup butter
3
T milk
1
tsp. vanilla
1
cup powdered sugar
Prepare Cream Cheese Filling: 1. 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. 4. Bake at 350º for 1 hour to 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 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours). 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 1 tsp. vanilla. Gradually whisk in 1 cup powdered sugar and until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Southern Living SEPTEMBER 2011
