Apple-Cream Cheese Bundt Cake
Makes: 12 servings
Hands on Time: 40 min
Total Time: 4 hr. 10 min
Cream Cheese Filling
1 (8oz) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 Tbsp. all-purpose flour
1 tsp. vanilla extract
Apple Cake Batter
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 tsp. ground cinnamon
1 tsp. salt
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 extract
3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)
Praline Frosting
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 Tbsp. milk
1 tsp. vanilla extract
1 cup powdered sugar
- 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. 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 a 1-inch border around edges of pan. Swirl filing through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
- Bake at 350 for 1 hour to 1 hour 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 rack and 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, whisking constantly; boil 1 minute, whisking constantly. Remove from 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.
Southern Living-Sept 2011
