Apple-Cream Cheese Bundt Cake by Meredith F - Musely
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Apple-Cream Cheese Bundt Cake

posted in Food & Drink
02/18/2015
  • Ingredients:

    Cream Cheese Filling
    1 (8-oz) package cream cheese, softened

    1/4 cup (4 tablespoons) unsalted butter, at room temperature
    1/2 cup granulated sugar
    1 large egg, at room temperature
    2 tablespoons all-purpose flour
    1 teaspoon vanilla extract

  • Cake
    1 cup finely chopped pecans (plus extra for garnish, optional)
    3 cups all-purpose flour
    1 cup granulated sugar
    1 cup 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 unsweetened applesauce
    1 teaspoon vanilla extract
    3 cups peeled and finely chopped Gala apples (about 2-3 medium apples)

  • Praline Frosting
    1/2 cup packed light brown sugar
    1/4 cup (4 tablespoons) unsalted butter
    3 tablespoons milk
    1 teaspoon vanilla extract
    1 cup confectioners' sugar

  • Directions:

    Preheat oven to 350 F. Spray a 12 or 14 cup bundt pan with nonstick cooking spray with
    flour (the cake will fit in a 12-cup bundt, but just barely).

    To make the filling: Add the cream cheese, butter and sugar to the bowl of a stand mixer
    fitted with the paddle attachment. Beat on medium speed until well combined and
    smooth. Add the egg, flour and vanilla and continue beating just until incorporated. Set
    aside.

  • Place the pecans on a rimmed baking sheet and toaste in the oven for 8-10 minutes, or
    just until fragrant. Remove the pan to a wire rack.

    In a large bowl, whisk the flour, both sugars, the cinnamon, salt, baking soda, nutmeg and
    allspice together. Add the eggs, oil, applesauce and vanilla and mix just until combined
    (I started with a whisk and switched to a rubber spatula). Fold in the toasted pecans and
    chopped apples until distributed throughout the batter.

  • Spoon about 1/2 to 2/3 of the cake batter into the prepared pan. Top evenly with the
    cream cheese filling, leaving a 1-inch border around the edge of the pan (I found this
    tricky, just do the best you can). Use a thin paring knife to swirl the cream cheese filling
    with the cake batter just a few times - less is more. Top the filling with the remaining
    cake batter.

  • Bake for 60-75 minutes, or until a thin knife inserted in the center of the cake comes out
    clean. Transfer the pan to a wire rack and cool for 15 minutes, then invert the cake onto
    the rack and allow to cool completely (at least 2 hours).

  • To make the frosting: Combine the brown sugar, butter and milk in a 2-qt saucepan. Set
    over medium heat, and bring to a boil, whisking almost constantly. Boil for 1 minute,
    whisking constantly. Remove the pan from the heat and stir in the vanilla.

  • Whisk in the
    confectioners' sugar, a little at a time, until it is completely incorporated and the frosting
    is smooth. Gently stir the frosting until it starts to thicken, then pour it over the cooled
    cake. (The frosting will set up quickly, so don't make it in advance - wait until the cake
    has cooled completely.) Garnish with extra pecans, if desired.

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