APPLE CREAM CHEESE BUNDT CAKE

By JoyceW-2

Ingredients

• CREAM CHEESE FILLING:
• 1 (8 ounce package cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons flour
• 1 teaspoon vanilla extract
• APPLE CAKE BATTER:
• 1 cup finely chopped pecans 3 cups flour
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 3 large eggs, lightly beaten
• 3/4 cup canola oil
• 3/4 cup applesauce
• 3 cups peeled and finely chopped Gala apples (about 1 1/2 pounds)
• PRALINE FROSTING:
• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

Preparation

Step 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.

Prepare batter: Preheat oven to 350°F. 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 filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

Bake at 350° for 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 for 15 minutes; remove from pan to wire rack, and cool completely.

Prepare Frosting: Bring 1/4 cup butter, brown sugar and 3 tablespoons milk to a boil in a 2 quart saucepan over medium heat, 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 thicken slightly. Pour immediately over cooled cake.