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APPLE AND CREAM CHEESE BUNDT CAKE WITH CARAMEL PECAN FROSTING




Serves: 12-15
Ingredients
Cream Cheese Filling:
1 8-oz. package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 Tbs 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 apples (about 1 1/2 lb)
Caramel Pecan Frosting:

1/2 cup firmly packed light brown sugar
1/4 cup butter
3 Tbs milk
1 tsp vanilla extract
1 cup powdered sugar
1 cup chopped pecans for garnish

Prep time: 15 mins
Cook time: 60 mins
Total time: 1 hour 15 mins

Instructions



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 Apple Cake Batter:

Preheat oven to 350º and 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 Bundt pan.
Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around the edges of pan. Swirl filling through apple mixture using a paring knife.
Spoon remaining apple mixture over Cream Cheese Filling.
Bake at 350º for 60-75 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 Tbs 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. Garnish with pecans.