Apple And Cream Cheese Bundt Cake With Caramel Pecan Topping



1 pkg (8-oz.) cream cheese, softened

1/4 c butter, softened

1/2 c granulated sugar

1 large egg

2 Tbsp tablespoons all-purpose flour

1 tsp teaspoon vanilla extract


1 c finely chopped pecans

3 c all-purpose flour

1 c granulated sugar

1 c 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, lightly beaten

3/4 c •3/4 cup canola oil

3/4 c applesauce

1 tsp vanilla extract

3 c peeled and finely chopped apples (about 1 1/2 lb.)


1/2 c firmly packed light brown sugar

1/4 c butter

3 Tbsp milk

1 tsp vanilla extract

1 c powdered sugar

1 c pecan halves (garnish)


1. 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. 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. 3.Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon

Apple Cream Cheese Bundt Cake w/Caramel Pec

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. 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).

See also  Crescent cheese danish

5. 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.

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