APPLE CREAM CHEESE BUNDT CAKE

By á-18433

Ingredients

• Cream Cheese Filling:
• 1 (8oz) Cream Cheese, softened
• 1/4 Cup Butter softened
• 1/2 Cup Sugar
• 1 Egg
• 2 TBLS. Flour
• 1 tsp. Vanilla Flavor
• Cake:
• 1 Cup Finely Chopped Pecans
• 3 Cups Flour
• 1 Cup Sugar
• 1 Cup Brown Sugar
• 2 tsp. Cinnamon
• 1 tsp. Salt
• 1 tsp. Baking Soda
• 1 tsp. Ground Nutmeg
• 1/2 tsp. Allspice
• 3 Eggs
• 3/4 Cup Vegetable Oil
• 3/4 Cup Unsweetened Applesauce
• 1 tsp. Vanilla
• 3 Cups Peeled and chopped Apples
• Praline Frosting:
• 1/2 Cup Brown Sugar
• 1/4 Cup Butter
• 3 TBLS. Milk
• 1 tsp. Maple Flavoring
• 1 Cup Powdered Sugar
• 1/4 Cup Chopped Pecans for Garnish

Preparation

Step 1

Cream Cheese Filling:

Beat the cream cheese, butter and sugar together with an electric mixer until blended smooth. Add egg, flour and vanilla and beat until just combined and smooth. Set Aside.

Cake Batter:

Preheat oven to 350* and bake the pecans for 5-7 minutes until lightly toasted. Meanwhile, stir the flour, both sugars, salt, baking soda and spices together in a large bowl. Stir in the eggs, then oil, applesauce and vanilla. Stir in the apples and pecans.
In a prepared bundt pan spoon 2/3 of the batter into the pan, then spoon the cream cheese mixture on top leaving about 1" around the edges of the pan. Spoon the remaining apple batter over the cream cheese mixture.
Bake the cake @ 350* for 1 hour and 15-20 minutes or until a wooden skewer comes out clean. Cool the cake in the pan on a wire rack for about an hour. Remove cake from the pan and cool completely.

Praline Frosting:

Combine brown sugar, butter and milk in saucepan and bring to a boil for 1 minute. Remove pan from heat and add maple flavoring then the powdered sugar. Wisk together until fully combined and smooth. Pour over the cooled cake and garnish with chopped pecans.