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Apple And Cream Cheese Bundt Cake With Caramel Pecan Topping


Apple And Cream Cheese Bundt Cake With Caramel Pecan Topping

This apple cream cheese bundt cake recipe is the perfect fall or anytime! dessert, with a cream cheese tunnel, and cloaked with caramel icing.

Now that the cooler autumn weather has arrived, it’s all about the comfort foods of the season. Basically, all things apple and pumpkin are fair game.

And after being married for 16 years, I know that apple desserts are the key to my husband’s heart. Definitely the inspiration behind this Apple Cream Cheese Bundt Cake.

This Apple Cream Cheese Bundt Cake recipe is a combination of his love of all things of apple with my love of cheesecake.

A cinnamon-spiked cake studded with apples with a tunnel of cream cheese baked in the middle and it’s all cloaked in my Homemade Caramel Icing.

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 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)

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 the 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 the edges of the 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.

And Enjoy...!

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