Apple and Cream Cheese Bundt
Cake with Caramel Pecan Frosting
This
cake is the essence of Fall flavors in a bundt cake. A moist, spicy cake is mixed
with a cream cheese filling and then over the top is a sweet caramel frosting
studded with roasted pecans.
Note: When the recipe says to immediately pour the frosting over the cake, please do that! I waited a few minutes too long and it became impossible to pour over the cake and was difficult to work with.
Note: When the recipe says to immediately pour the frosting over the cake, please do that! I waited a few minutes too long and it became impossible to pour over the cake and was difficult to work with.
Apple and
Cream Cheese Bundt Cake with Caramel Pecan Frosting
Makes one bundt cake
Cream Cheese Filling:
Makes one bundt cake
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 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
·
1 cup pecan halves (garnish)
1. 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.
2. 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.
4. 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).
5. 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. Garnish with pecans.