10/4/11

Apple Cream Cheese Bundt Cake with Praline Frosting

PA030212
I'm not going to give you an introduction to this cake.  I think the title and the photo paint a pretty clear picture that this cake is delicious.  Oh, I should mention that it also has a cream cheese filling.  Need I say more?

Apple Cream Cheese Bundt Cake with Praline Frosting
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 

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.)

Praline frosting: 
1/2 cup firmly packed light brown sugar 
1/4 cup butter 
3 tablespoons milk 
1 teaspoon vanilla extract 
1 cup powdered sugar

Directions: 

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.

1 comments:

Carla said...

Hello Jenny!!! My name is Carla, i`m from Buenos aires Argentina, i saw your blog, you have good recipts. I've discover your blog cause im looking for some frozen cappucinos and then i saw your wondelfull Frozen capuccino cups!!!! I've also a healthfully blog and i prepared light food. Well thanks for your receipts. Carla

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