Bundt Cake, Apple-Cream Cheese

By Crick

Ingredients

• Cream Cheese Filling
• 1 . 8 oz cream cheese, softened
• 2 . 1/4 cup butter, softened
• 3 . 1/2 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 . 1/2 tsp ground allspice
• 10 . 3 large eggs, lightly beaten
• 11 . 3/4 cup canola oil
• 12 . 1/4 cup applesauce
• 13 . 1 tsp vanilla extract
• 14 . 3 cups peeled and finely chopped Gala apples
• Praline Frosting
• 1 . 1/2 cup packed brown sugar
• 2 . 1/4 cup butter
• 3 . 3 tbsp milk
• 4 . 1 tsp vanilla extract
• 5 . 1 cup powdered sugar
• 6 . 1/4 cup pecans (optional)

Preparation

Step 1

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.