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Breads & Brunches, Sweets

Apple Cream Cheese Bundt Cake

Apple Cream Cheese Bundt Cake
It looks a little funny
because it is frozen.  I baked it and froze it a few days ago and then
decided to share the recipe with you. And I had forgotten to take a
picture of the final product.   It is from the September edition of
Southern Living.  It is the cover recipe.  

Cream Cheese Filling:
1 (8 oz.) package cream cheese, room
temp
1/4 cup (1/2
stick) butter, room temp
1/2 cup firmly packed brown sugar
1 large egg
2 Tbsp. flour
1 tsp. vanilla extract

Beat first 3 ingredients at medium
speed with an electric mixer until blended and smooth.  Add egg, flour
and vanilla, beat just until blended and smooth.

Apple Cake Batter:

1 cup finely chopped pecans (reserve a
few for garnish)
3
cups flour
1 cup
sugar
1 cup firmly
packed light brown sugar
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. ground nutmeg
1/2 tsp. ground allspice
3 large eggs
3/4 cup canola or vegetable oil
3/4 cup apple sauce (2 individual
serving cups)
2
tsp. vanilla extract
3 cups peeled and chopped Gala apples (about 1 1/2 lbs)

Preheat oven to 350 degrees.  Bake
pecans in a cookie sheet 8 to 10 minutes, stirring halfway through.
 Stir together flour and next 7 ingredients (down to the the eggs).  Add
eggs, oil, applesauce and vanilla. Stir just until dry ingredients are
moistened.   Stir in chopped apples and pecans.  
Spoon 2/3 of apple mixture into a
greased and floured 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 pairing knife.  Spoon remaining apple
mixture over Cream Cheese Filling. 

Bake at 350 degrees for 1 hour to 1
hour 15 minutes, on oven rack that is in the upper part of the bottom
half of oven.   (mine went 1 hour and 10 minutes).  I tented it with
foil halfway through to keep from over browning. 

Cool cake 15 minutes.  Invert pan on
serving plate and remove cake from pan.  Cool 2 hours.  

Praline Frosting:
1/2 cup firmly packed brown sugar
1/4 cup butter (1/2 stick)
3 Tbsp. milk
1 tsp. vanilla extract
1 cup powdered sugar

Bring brown sugar, butter and milk to a
boil in small saucepan, whisking constantly.  Boil for 1 minute.  Remove from heat and whisk in vanilla and powdered sugar.  Whisk until
smooth, pour warm frosting over cake.  Garnish with chopped toasted
pecans.  

*Last year you could find Duncan Hines
Caramel frosting at the store in a can.  I looked for it and could not
find it.  It is very good and would work well for this if you can find
it. 

Enjoy!

By Cindy, October 2, 2011
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So glad you dropped by my blog. I am a Christian, a wife,a mother, a grandmother, a daughter, a sister, an aunt, a friend and a keeper of the home. Hospitality is my God given gift and I love sharing it and making you look good! Stop by often. I'll leave the Light on.
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