Ingredients: |
Ingredients: 1 8 oz, cream cheese
1/4 cup sugar
1 large egg
2 T. flour
1 t. vanilla
Apple-Spice Batter
1 cup packed light brown sugar
1 cup vegetable oil
1/2 cup sugar
3 large eggs
2 t. vanilla
2 t. baking powder
2 t. pumpkin pie spice
1 1/2 t. ground cardamom
1 t. salt
1/2 t. baking soda
1/2 t. ground colander
3 cups flour
3 large Granny Smith apples, peeled and grated
Caramel frosting
2/3 cup chopped pecans
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Directions: |
Directions:Preheat oven to 350 degrees. Prepare the cream cheese filling. Beat cream cheese, 1/4 cup sugar, 1 egg, 2 T. flour, and 1 t. vanilla until smooth. Prepare the apple-spice batter. Beat brown sugar, oil and 1/2 cup sugar until well blended. Add 3 eggs, beating well. Stir in 2 t. vanilla. Whisk together baking powder, pumpkin pie spice, cardamom, salt, baking soda, coriander and 3 cups flour. Gradually add to brown sugar mixture, beating until just blended. Add apples, and beat on low just until combined. Spoon half of the batter into a greased and floured Bundt pan. Dollop cream cheese filling over the apple mixture, leaving a 1 inch border around edges of pan. Swirl filling through batter using a knife. Spoon remaining batter over filling. Bake in oven at 350 degrees 50 minutes to an hour until wooden toothpick comes out clean. Cool cake in pan 20 minutes. Remove from pan to wire rack and cool completely. Spoon frosting below over cooled cake.
Caramel frosting
1/2 cup light brown sugar
1/4 cup heavy cream
1/4 cup butter
1 t. vanilla
1 1/4 cups powered sugar
Bring brown sugar, cream and butter to a boil in saucepan, whisking constantly. Remove pan from heat. Stir in vanilla. Gradually whisk in powdered sugar until smooth. Stir until mixture begins to cool and thicken 4-5 minutes. Drizzle over cake. |
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