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!

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