Ingredients: |
Ingredients: Cream Cheese Filling:
1 8 oz pkg cream cheese, softened
1/4 cup butter, softened
1/2 cup sugar
1 large egg
2 Tbsp Flour
1 tsp vanilla
Cake Batter:
1 cup finely chopped pecans
3 cups flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 tsps cinnamon
1 tsp baking soda
1 tsp ground nutmeg
1/2 tsp. ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 tsp. vanilla
3 cups peeled and finely chopped apples (about 1 1/2 lbs.)
Caramel Pecan Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 Tbsp. milk
1 tsp. vanilla
1 cup powdered sugar
1 cup pecan halves (garnish)
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Directions: |
Directions: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: Preheat oven to 350 degrees. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups 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 two-thirds of apple mixture into a greased and floured 14 cup Bundt pan. Spoon cream cheese filling over apple mixture, leaving an inch border around edges of pan. Swirl filling through apple mixture with a paring knife. Spoon remaining apple mixture over cream cheese filling.
Bake at 350 for 1 hour to 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 15 minutes; remove from pan to wire to cool completely about 2 hours.
Prepare frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2 qt saucepan over medium heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. garnish with pecans. |
This recipe for Apple and Cream Cheese Bundt Cake is from