Friday, September 16, 2011

Apple-Cream Cheese 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 Tbsp all purpose flour
1 tsp vanilla

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 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
1 tsp ground nutmeg
1/2 tsp ground allspice
3 large eggs, light beaten
3/4 cup oil
3/4 cup applesauce
1 tsp vanilla extract
3 cups peeled and finely chopped Gala apples (about 1 1/2 lbs)

Praline Frosting
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 Tbsp milk
1 tsp vanilla
1 cup powdered sugar

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 350. Bake pecans in a shallow pan 8-10 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 350 for 1 hour to 1 hour 15 minutes or until a long wooded pick inserted in center comes out clean. Cool in pan on wire rack 15 mintues; 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 vamilla. Gradually whisk in powdered sugar until smooth; stir gently 3-5 minutes or until misture begins to cool and thicken slightly. Pour immediately over cooled cake.

I used Splenda brown sugar in the cake and the frosting. Just remember to use only 1/2 of amount called for in recipe when using the Splenda brown sugar. I cannot tell any difference in the Splenda brown sugar and regular brown sugar. The cake gets more moist as long as it sits. I had to bake mine about 1 1/2 hours before the pick came out clean.  It is really good!!

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