Apple and Cream Cheese Bundt Cake with Caramel Pecan Frosting

 

 

 

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Apple and Cream Cheese Bundt Cake with Caramel Pecan Frosting
Makes one bundt cake

Cream Cheese Filling:

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.)

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 (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.

3. 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.

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.

Recipe from Jenny Bakes

http://www.jamhands.net/2012/09/apple-and-cream-cheese-bundt-cake-with.html

 

I couldn’t find the original post for this recipe, but I did come across her page from a post on Facebook.  Her name is Ali and her page is Jamhands.net.  She has a lot of fantastic recipes posted.

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6 thoughts on “Apple and Cream Cheese Bundt Cake with Caramel Pecan Frosting

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