Ingredients: |
Ingredients: Cream Cheese Filling:
1 (8oz) package cream cheese, softened
¼ cup butter, softened
½ cup sugar
1 large egg
2 tbsp all-purpose flour
1 tsp vanilla
Apple Cake Batter:
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup sugar
1 cup light brown sugar, firmly packed
2 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
1 tsp ground nutmeg
½ tsp ground allspice
3 large eggs, lightly beaten
¾ cup canola oil
¾ cup applesauce
1 tsp vanilla
3 cups peeled and finely chopped apples
Caramel Pecan Frosting:
½ cup firmly packed light brown sugar
¼ cup butter
3 tbsp milk
1 tsp vanilla
1 cup powdered sugar
1 cup pecan halves (garnish)
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Directions: |
Directions:Filling:
Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg and vanilla. Beat until blended.
Batter:
Preheat oven to 350 degrees F. Bake pecans in a shallow pan 8-10 mins 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 ⅔ of apple mixture into a greased and floured 14-cup bundt pan. Spoon cream cheese filling over apple mixture, leaving a 1in border around edges of pan. Swirl filling through apple mixture. Spoon remaining apple mixture over cream cheese filling.
Bake at 350 degrees F for 1 hour and 15 mins or until a toothpick inserted in the center comes out clean. Cool cake pan on wire rack for 15 mins then remove from pan to wire rack to cool completely.
Frosting:
Bring ½ cup brown sugar, ¼ cup 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. 3-5 mins 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 with Caramel Pecan Topping is from