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Apple and Cream Cheese Bundt Cake with Caramel Pecan Frosting

Yield: 1 cake

Ingredients:

Cream Cheese Filling:

• 1 (8-oz.) 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 extract

Prepare Filling:

1. Beat cream cheese, butter and sugar.
2. Add egg, flour, and vanilla; beat just until blended.

 

Apple Cake Batter:

• 1 cup chopped pecans

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• 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 ground nutmeg 
• 1/2 teaspoon ground allspice

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• 3 large eggs, lightly beaten
• 3/4 cup oil
• 3/4 cup applesauce
• 1 teaspoon vanilla extract
• 3 cups peeled and finely chopped apples (about 1 1/2 lb.) 

Prepare Batter:

1. Preheat oven to 350º F.
2. Grease and flour 14-cup Bundt pan.
3. Toast pecans.
4. Stir together flour and next 7 ingredients.
5. Stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened.
6. Add apples and pecans.
7. Spoon two-thirds of apple mixture into bunt pan.
8. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan.
9. Swirl filling through apple mixture.
10. Spoon remaining apple mixture over Cream Cheese Filling.
11. Bake at 350º for 1 hour and 15 minutes.
12. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely about 2 hours.

Caramel Pecan Frosting:

• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
• 1 cup pecan halves

Prepare Frosting:

1. Bring sugar, butter, and milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly.
2. Remove from heat; stir in vanilla.
3. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.
4. Pour immediately over cooled cake.
5. Garnish with pecans.