Apple-Cream Cheese Bundt Cake

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Decorated Cake

Everyone in this house loves apples, and what better than in a bundt cake. The added pecan nuts make it even better. I decided to make this cake and take it to an afternoon barbecue so that others could also enjoy the lovely flavours.

Slice Of Cake YumApple Bundt Ingredients          Mixture all combined

I made my own apple sauce by stewing diced apples with a little water until very soft and then pureeing them. It was nice to have the chunks of apple in the mix also.

Cake ready to bake          Baked Cake

I wasn’t sure to begin with whether the mix would be too much for my tin, but as you can see it turned out great.

Cream Cheese Layer

The cream cheese layer wasn’t as nice as the original version but it still tasted really good. I believe the icing was a little too thin for my liking, and next time would make it thicker.

Ready to eat

It was enjoyed by all who tried the cake, and I would probably make it again.

Hope you try it.   Enjoy!

Apple-Cream Cheese Bundt Cake
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Ingredients
  1. Cream Cheese Filling
  2. 1 (8-oz) package cream cheese, softened
  3. 1/4 cup (4 tablespoons) unsalted butter, at room temperature
  4. 1/2 cup granulated sugar
  5. 1 large egg, at room temperature
  6. 2 tablespoons all-purpose flour
  7. 1 teaspoon vanilla extract
  8. Cake
  9. 1 cup finely chopped pecans (plus extra for garnish, optional)
  10. 3 cups all-purpose flour
  11. 1 cup granulated sugar
  12. 1 cup packed light brown sugar
  13. 2 teaspoons ground cinnamon
  14. 1 teaspoon salt
  15. 1 teaspoon baking soda
  16. 1 teaspoon ground nutmeg
  17. 1/2 teaspoon ground allspice
  18. 3 large eggs, lightly beaten
  19. 3/4 cup canola oil
  20. 3/4 cup unsweetened applesauce
  21. 1 teaspoon vanilla extract
  22. 3 cups peeled and finely chopped Gala apples (about 2-3 medium apples)
  23. Praline Frosting
  24. 1/2 cup packed light brown sugar
  25. 1/4 cup (4 tablespoons) unsalted butter
  26. 3 tablespoons milk
  27. 1 teaspoon vanilla extract
  28. 1 cup confectioners' sugar
Instructions
  1. Preheat oven to 350 F. Spray a 12 or 14 cup bundt pan with nonstick cooking spray with
  2. flour (the cake will fit in a 12-cup bundt, but just barely).
  3. To make the filling: Add the cream cheese, butter and sugar to the bowl of a stand mixer
  4. fitted with the paddle attachment. Beat on medium speed until well combined and
  5. smooth. Add the egg, flour and vanilla and continue beating just until incorporated. Set
  6. aside.
  7. Place the pecans on a rimmed baking sheet and toast in the oven for 8-10 minutes, or
  8. just until fragrant. Remove the pan to a wire rack.
  9. In a large bowl, whisk the flour, both sugars, the cinnamon, salt, baking soda, nutmeg and
  10. allspice together. Add the eggs, oil, applesauce and vanilla and mix just until combined
  11. (I started with a whisk and switched to a rubber spatula). Fold in the toasted pecans and
  12. chopped apples until distributed throughout the batter.
  13. Spoon about 1/2 to 2/3 of the cake batter into the prepared pan. Top evenly with the
  14. cream cheese filling, leaving a 1-inch border around the edge of the pan (I found this
  15. tricky, just do the best you can). Use a thin paring knife to swirl the cream cheese filling
  16. with the cake batter just a few times - less is more. Top the filling with the remaining
  17. cake batter.
  18. Bake for 60-75 minutes, or until a thin knife inserted in the centre of the cake comes out
  19. clean. Transfer the pan to a wire rack and cool for 15 minutes, then invert the cake onto
  20. the rack and allow to cool completely (at least 2 hours).
  21. To make the frosting: Combine the brown sugar, butter and milk in a 2-qt saucepan. Set
  22. over medium heat, and bring to a boil, whisking almost constantly. Boil for 1 minute,
  23. whisking constantly. Remove the pan from the heat and stir in the vanilla. Whisk in the
  24. confectioners' sugar, a little at a time, until it is completely incorporated and the frosting
  25. is smooth. Gently stir the frosting until it starts to thicken, then pour it over the cooled
  26. cake. (The frosting will set up quickly, so don't make it in advance - wait until the cake
  27. has cooled completely.) Garnish with extra pecans, if desired.
Notes
  1. My cake only took barely 60 minutes to cook, test with a skewer to check.
Sweet Saffron Spice http://www.sweetsaffronspice.com/

 

 

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