CREAM CHEESE FILLING:
- 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
APPLE CAKE BATTER:
- 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!
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
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.