Apple Cream Cheese Bundt Cake Recipe
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Category: |
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Ingredients: |
Ingredients: Cream cheese filling:
1 (8 oz.) pkg. cream cheese, softened
1/4 c. butter, softened
1/2 c. granulated sugar
1 large egg
2 Tbsp. all purpose flour
1 tsp. vanilla
Apple cake batter:
1 c. finely chopped pecans
3 c. all purpose flour
1 c. granulated sugar
1 c. firmly packed light brown sugar
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. ground nutmeg or freshly grated nutmeg
1/2 tsp. ground allspice
3 large eggs, lightly beaten
3/4 c. canola oil
3/4 c. applesauce
1 tsp. vanilla
3 c. peeled and finely chopped Gala apples, about 1 1/2 lb.
Praline frosting:
1/2 c. firmly packed light brown sugar
1/4 c. butter
3 Tbsp. milk
1 tsp. vanilla
1 c. powdered sugar
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Directions: |
Directions:Preheat oven to 350 º.
Prepare filling:
Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour and vanilla; beat just until blended.
Prepare batter:
Bake pecans in a shallow pan 8-10 minutes or until toasted and fragrant, stirring halfway through.
Stir together 3 c. 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.
Spoon 2/3 of apple mixture into a greased and floured 14 c. 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.
Bake for 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 for 15 minutes. Remove from pan to wire rack and cool completely (about 2 hours).
Prepare frosting:
Bring 1/2 c. brown sugar, 1/4 c. 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 vanilla. Gradually whisk in powdered sugar until smooth; stir gently for 3-5 minutes or until mixture begins to cool and thicken slightly.
Pour immediately over cooled cake. |
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