Bundt Cake, Apple-Cream Cheese

Bundt Cake, Apple-Cream Cheese

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cream Cheese Filling

  • 1

    . 8 oz cream cheese, softened

  • 2

    . ¼ cup butter, softened

  • 3

    . ½ cup granulated sugar

  • 4

    . 1 large egg

  • 5

    . 2 tbsp all purpose flour

  • 6

    . 1 tsp vanilla extract

  • Apple Cake Batter

  • 1

    . 1 cup finely chopped pecans

  • 2

    . 3 cups all purpose flour

  • 3

    . 1 cup granulated sugar

  • 4

    . 1 cup packed brown sugar

  • 5

    . 2 tsp ground cinnamon

  • 6

    . 1 tps salt

  • 7

    . 1 tsp baking soda

  • 8

    . 1 tsp ground nutmeg

  • 9

    . ½ tsp ground allspice

  • 10

    . 3 large eggs, lightly beaten

  • 11

    . ¾ cup canola oil

  • 12

    . ¼ cup applesauce

  • 13

    . 1 tsp vanilla extract

  • 14

    . 3 cups peeled and finely chopped Gala apples

  • Praline Frosting

  • 1

    . ½ cup packed brown sugar

  • 2

    . ¼ cup butter

  • 3

    . 3 tbsp milk

  • 4

    . 1 tsp vanilla extract

  • 5

    . 1 cup powdered sugar

  • 6

    . ¼ cup pecans (optional)

Directions

Prepare Filling: Beat first 3 ingredients at medium speed until blended and smooth. Add egg, flour and vanilla. Beat until blended. Prepare Batter: Preheat oven to 350 degrees. Bake pecans in a shallow pan 8 to 10 minutes, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring until dry ingredients are just moistened. Stir in apples and pecans. Spoon two thirds of mixture into a greased and floured 14 cup bundt pan. Spoon cream cheese fillling over mixture leaving a one inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over cream cheese filling. Bake a 350 degrees for one hour or until a wooden stick inserted into the center comes out clean. Cool cake for 15 minutes and remove from pan to a cooling rack. Allow to cool thoroughly. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter and 3 tbsp milk to a boil in a two qt. saucepan over medium heat, whisking constantly; boil one minute. Remove from heat and stir in vanilla. Gradually whisk in powdered sugar until smooth. Stir gently 3 to 5 minutes until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Pecans may be sprinkled over top if desired.


Nutrition

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