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Apple, Praline and Cream Cheese Bundt Cake Recipe

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This recipe for Apple, Praline and Cream Cheese Bundt Cake, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Kitchen Murray

Category:
Category:

Ingredients:  
Ingredients:  
FOR THE CREAM CHEESE FILLING:
8 oz cream cheese
1 egg
1/4 c butter, softened
1/2 c granulated sugar
2 Tbsp all-purpose flour
1 tsp vanilla

FOR THE CAKE:
1 c chopped pecans
1 1/2 lb apples, peeled and chopped (I used galas)
3 c all-purpose flour
1 c granulated sugar
1 c packed brown sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1 tsp salt
1 tsp baking soda
3 eggs, beaten
3/4 c - canola oil
3/4 c unsweetened applesauce
1 tsp vanilla

FOR THE PRALINE FROSTING:
1/2 c packed brown sugar
1/4 c butter
3 Tbspmilk
1 c confectioners' sugar
1 tsp vanilla
additional pecans for garnish

Directions:
Directions:
Pre-heat the oven to 350 degrees. Grease and flour a 14-cup bundt pan.

Start by toasting your pecans in the oven for 8 – 10 minutes or until fragrant. Be sure to toss half way th
rough cooking time. Set aside when they are done.

Prepare filling: Beat butter, cream cheese, and sugar until light and fluffy. Stir in egg, vanilla, and flour and mix until smooth. Set aside.

Prepare cake: In the bowl of an electric mixer, fitted with the paddle attachment, beat sugars, canola oil, and applesauce. Add in the eggs, one by one. Stir in vanilla.

In a separate bowl, combine flour, spices, salt and baking soda.

Working in batches, add this to your wet mixture.

Remove bowl from mixer and fold in pecans and apples.

Baking: Place 2/3 of the batter into the bundt pan. Spoon in the cream cheese mixture and, using a paring knife, swirl around to incorporate evenly. Be sure to leave about an inch border, so that the cream cheese does not leak out while baking.

Place the remaining 1/3 of the batter on top.

Bake for 60 – 75 minutes until a toothpick comes out clean.

Cool completely on a wire rack.

Frosting the cake: Bring brown sugar, butter, and milk to a boil in a small saucepan, whisking constantly. Remove from heat and stir in vanilla. Be careful, as mixture will bubble up violently!

Gradually whisk in confectioners’ sugar. Allow mixture to harden slightly and pour over completely cooled cake. Garnish with additional pecans, if desired.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour 15 min
Personal Notes:
Personal Notes:
Note: We found 1 1/2 pounds of apples equals about 2 1/4 cups peeled and chopped.

 

 

 

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