More ingredients-
1 teaspoon vanilla extract
3 cups peeled and finely chopped Gala apples (about 1 1/2 lb. or 3
large apples…I use an OXO Good Grips Chopper to quickly finely
chop the apples)
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
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 350 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.
Originally Submitted
2/23/2015
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