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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
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)
cups flour
1 cup
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)
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

*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


By Therese, October 2, 2011
About Me
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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