Apple-Cream Cheese Bundt Cake

(from cokerlj’s recipe box)

Saw the picture of this at the grocery check-out on a Southern Living magazine…had to buy the magazine. Lots of steps, but so worth it!

Source: Southern Living Magazine, Linda Coker

Categories: Cakes, Company Dessert, Thanksgiving

Ingredients

  • CREAM CHEESE FILLING:
  • 8 ounce package cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tablespoons all purpose flour
  • 1 teaspoon vanilla
  • -
  • 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 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon nutmeg (my family doesn't like nutmeg so I added an extra teaspoon cinnamon)
  • 1/2 teaspoon allspice
  • 3 large eggs, slightly beaten
  • 3/4 cup canola oil (I used Crisco veg oil)
  • 3/4 cup applesauce
  • 1 teaspoon vanilla
  • 3 cups peeled and finely chopped Gala apples (about 1 1/2 pound, or about 4 apples)
  • -
  • 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

Directions

  1. FILLING: Beat cream cheese, butter and sugar together at medium speed with an electric mixer until blended and smooth. Add egg, flour and vanilla; beat just until blended. Set aside.

  2. CAKE BATTER: Preheat oven to 350 degrees. Bake pecans in heated oven for about 5 to 8 minutes stirring half way through, set aside. Peel, core & chop apples. I used one of those hand choppers to finely chop the apples. Set apples aside. Stir together flour, granulated sugar, brown sugar, cinnamon, salt, baking soda, allspice & nutmeg if used. Stir in eggs, applesauce, oil, and vanilla. Stirring just until dry ingredients are moistened. Stir in apples and pecans.

  3. LAYERING CAKE & FILLING: 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.

  4. BAKING CAKE: Bake at 350 degrees for 1 hour to 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 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

  5. FROSTING: Bring brown sugar, butter and milk to a boil in a 2 qt. saucepan over medium heat, whisking constantly; 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 thickens slightly. Pour immediately over cooled cake. Sprinkle with additional pecans if desired.

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