Sunday, September 25, 2011

Apple-Cream Cheese Bundt Cake with Praline Glaze

Apple-Cream Cheese Bundt Cake
When I saw this recipe in Southern Living, I knew I'd be trying it out! We live close to apple orchards with a wide variety just over the border in North Carolina, so it easy to have an abundance of apples. I bought a 1/2 bushel (what was I thinking) and so far I've made two dehydrators full of dried apples, and this cake. It isn't quite as delicious as my Grandma's, but there is a lot going on in this cake - nuts, apples, spices, cream cheese swirl, and praline glaze. Something for everyone.

Apple-Cream Cheese Bundt Cake
Recipe from Southern Living September 2011


    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

    1 cup finely chopped pecans (I was cheap and just bought the little 1/2 cup bag in the baking aisle)
    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 Since mine was freshly ground, I used about half this.
    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.) I used Mutsu, and it only took 2 to get to three cups!

    1/2 cup firmly packed light brown sugar
    1/4 cup butter
    3 tablespoons milk
    1 teaspoon vanilla extract
    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 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. 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 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).
    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.


Eliana said...

Love the combination of flavors and textures here. Looks awesome.

Christin said...

I saw this cake in Southern Living too and so want to try it! It looks delicious.

Unknown said...

Looks lushious can hardly wait to try it, thanks for sharing.

Deb said...

It's sitting on my counter right this minute, we're on our way out the door to our church picnic. Looks luscious. Can't wait to taste it!!!

bobbieshafer said...

rndicye 20I haven't had any apple cake since my mother passed away. She made such a great one, but I must try this, as it looks so scrumptious.
I'll make it for Thanksgiving.
Thank you.

ronniej said...

Sounds delicious! You mentioned your grandmother's cake...would you mind posting her recipe?

ronniej said...

I'm not sure if my comment posted so I'm adding it again...if this is doubled, just do away with one. Tnx!

Sounds delicious! You mentioned your grandmother's cake...would you mind posting her recipe?

Unknown said...

Ronniej - Here you go!

ronniej said...

Thanks Jenny! We're trying this cake for Easter. :)

Unknown said...

Report back!

ronniej said...

Jenny, my family loved this cake! My son doesn't normally eat cake--but asked to take some home after Easter dinner. That's a testament to how delicious this cake is. Thank you so much for posting this fabulous recipe. It is going in my favorites for sure!

Zena said...

This cake is delicious! I just had a piece without the frosting (I couldn't wait!) and it is so flavorful and moist!! Can't wait to try a piece in all its glory when I get the frosting on. Only change I made was to sub butter for oil because I typically don't like cakes made with oil..that sub worked out great!

Anonymous said...

Cake turned out awesome and it is so yummy and beautiful to serve will make again for sure only substitute I made was I added 1 teaspoon of maple syrup to the frosting

Jenny Colvin said...

Maple to the frosting sounds like an excellent addition!