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Monday, October 24, 2011

Apple-Cream Cheese Bundt Cake

I was in the waiting room at Dr. McCardle's office in Headland with Phillip at a dentist visit when I spotted this cake on the front of Southern Living's September 2011 issue.  I asked the receptionist if she would please make me a copy of the recipe.  I knew I wanted to add this recipe to my recipe box.  I was in a surgical waiting room at Capital Regional Medical Center in Tallahassee this past Thursday as my Daddy had surgery and again I spotted a picture of this cake on the cover of Southern Living.  I knew it was time to get this recipe out of the recipe box and share it with ya'll.  Recipes from Southern Living Magazine are always worthy of sharing.

                                                    Apple-Cream Cheese Bundt Cake

Cream Cheese Filling:

1 - 8 oz. pkg. Philadelphia Cream Cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 Tbsp. all-purpose flour
1 tsp. vanilla extract

Apple Cake Batter:

1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 tsp. vanilla extract
3 cups peeled  and finely chopped Gala apples (about 1 1/2 lbs.)

Praline Frosting:

1/2 cup firmly packed light brown sugar
1/4 cup butter
3 Tbsp. milk
1 tsp. 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 350 degrees.  Bake pecans in a shallow pan 8 to 10 min. 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 350 degrees for 1 hour to 1 hour and 15 min. or until a long wooden pick inserted in center comes out clean.  Cool cake in pan on a wire rack 15 min.; remove from pan to wire rack, and cool completely (about 2 hrs.).

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 min., whisking constantly.  Remove from heat; stir in vanilla.  Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 min. or until mixture begins to cool and thickens slightly.  Pour immediately over cooled cake.

You may garnish the frosting with extra toasted pecans.

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