This delicious apple bundt cake features a sweet cream cheese filling and homemade praline frosting. Garnish the frosting with extra toasted pecans.
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
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 ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar
How to Make It
Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
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.
Bake at 350º 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).
Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. 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.
Also appeared in:
Southern Living, September, 2011
I made this recipe for my local ladies' club Thanksgiving dinner, and it was a great hit. The only problem I had was that I turned the pan over onto the plate instead of putting the plate on top and turning. When it fell, some of the filling came out into the center. Not really a problem, but I had to scoop out what went in the center. Great taste and it makes a beautiful cake.
My mom saw this cake on the cover of the magazine and really, really wanted me to make it. It's not too difficult, but definitely time consuming. I used fresh farm apples that we had on hand, winesaps, but would like to try a slightly more tart apple next time. I also used homemade applesauce. (We bought a lot of apples!) My whole family loved it. I think the instructions for the icing were a bit off. I waited until my butter/sugar/milk mixture boiled for a minute and it was too long. I started counting when it reached a full boil, not just the beginnings. It tasted just fine, but didn't quite drizzle like it the cover picture. We also left out the nuts as have others.
If you like this you might be interested in trying the maple sour cream fudge cake recipe from Menonite Girls Can Cook. It's the exact same type frosting and oh so good!
This cake is fairly easy, just takes time to put together. Tastes like the holidays. Most who ate it said it was the best apple cake they have ever had. I used Gala apples. Do not worry about "swirling' the cream cheese filling. I have made it twice now. Good desert to take to a holiday party. Will definatley make again.
This cake was awesome! Do not attempt to bake this if you are in a hurry. It is one of those cakes that take time to prepare, but the end results are worth it! I baked mine for one hour, and it came out perfectly. The only change I made was ommiting the pecans, but that is only because I don't care for them. The praline frosting is amazing. This is the perfect cake to take to a pot luck or fall festival.
My father-in-law saw this cake on the cover of Southern Living and said he wanted it for his birthday. I told him I would make it. I have never made a cake from scratch before, so I was a little nervous. The cake turned out beautifully -very moist and just the right blend of sweet and spice. It was a little labor intensive, but it was so tasty, I would make it again. One tip - make sure you let the frosting get think enough - I was worried about it getting too thick, and mine ended up being too runny and I had trouble getting it to "set" on the cake. It tasted so good, though, no one seemed to notice. Great cake!
I've made this four times for family, school and church. It is absolutely delicious and so moist. Everyone loves it and my plate is always empty! The icing is simply divine!!! The only suggestion I have is to make sure the cake cools 30 minutes before turning the cake out. Once I had filling running out of the cake.
I knew I would be pressed for time, so toasted the nuts, and mixed all the dry ingredients together the night before. It's a little time consuming, but it's very good. The icing alone is wonderful, I wouldn't hesitate to put it on anything made with spice or pumpkin. It made enough for a decent drizzle on a bundt cake, if you want to totally cover it, you'll need a double batch. Be aware you MUST pour it while it's warm it will solidify quickly. Will absolutely make it again.
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