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Apple-cream cheese bundt cake
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Cream Cheese Filling: | |
1 (8 oz) 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 |
1. 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.
2. Prepare batter: Preheat oven to 350'. Bake pecans in a shallow pan 8-10 min or until toasted and fragrant, stirring half-way through. Stir together 3 cups flour and next 7 ingredients in large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
3. Spoon two-thirds of apple mixtures into a greased and floured 14-cup bundt pan. Spoon cream cheese filling over apple mixture, leaving a 1" border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over cream cheese filling.
4. Bake at 350' for 1 hour to 1 hour and 15 min or until a long wooden pick inserted into center comes out clean. Cool cake in pan on a wire rack 15 min; remove from pan to wire rack and cool completely (about 2 hours)
5. 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 for 1 min, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3-5 min or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.
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