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Apple-Pecan Slpice Cake with cream Cheese Filling
Yield: 10 to 12 servings
Ingredients:
- yield: prep time: 45 minutes cook time: 1 hour 15 minutes total time: 2 hours
Cream Cheese Filling:
- 8 ounces cream cheese, at room temperature
- ¼ cup unsalted butter, at room temperature
- ½ cup granulated sugar
- 1 egg, at room temperature
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Cake:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 eggs
- ¾ cup canola or vegetable oil
- ¾ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 3 Gala apples, peeled, cored and finely chopped (about 3 cups)
- 1 cup pecans, toasted and finely chopped
Praline Frosting:
- ½ cup light brown sugar
- ¼ cup unsalted butter
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Directions:
- Preheat oven to 350° F.
- Grease and flour a standard 12-cup Bundt pan.
Cream Cheese Filling:
- Beat the cream cheese, butter and sugar on medium speed
- Add the egg, flour and vanilla and continue beating just until incorporated.
Apple-Pecan Cake:
- In a large bowl, whisk together the flour, both sugars, the cinnamon, nutmeg, allspice, baking soda and salt.
- In a separate medium bowl, whisk together the eggs, oil, applesauce and vanilla extract.
- Pour the egg mixture into the flour mixture and gently mix to combine using a whisk or rubber spatula.
- Gently fold in the pecans and chopped apples.
- Spoon about 2/3 of the cake batter into the prepared pan.
- Top evenly with the cream cheese filling, leaving a 1-inch border around the edge of the pan.
- Use a thin paring knife to gently swirl the cream cheese filling with the cake batter just a few times – less is more.
- Spoon the remainder of the cake batter on top of the cream cheese filling and gently spread to the edges of the pan, covering the filling.
- Bake for 60 to 75 minutes.
- Cool for 15 minutes, then invert the cake onto the wire rack and allow to cool completely (at least 2 hours).
Praline Frosting:
- Combine the brown sugar, butter and milk in a 2-quart saucepan over medium heat.
- Bring to a boil, whisking constantly.
- Boil for 1 minute, continuing to whisk constantly, then remove the pan from the heat and stir in the vanilla.
- Gradually whisk in the powdered sugar until it is completely incorporated and the frosting is smooth.
- Slowly pour the frosting over the cooled cake and garnish with extra pecans.
- Give the frosting 5 minutes to set, then serve.