Ingredients

The following ingredients have 12 Servings
  • FOR THE CREAM CHEESE FILLING:
  • 8 ounce(s) cream cheese
  • 1 - egg
  • 1/4 cup(s) butter, softened
  • 1/2 cup(s) granulated sugar
  • 2 tablespoon(s) all-purpose flour
  • 1 teaspoon(s) vanilla
  • FOR THE CAKE:
  • 1 cup(s) chopped pecans
  • 1 1/2 pound(s) apples, peeled and chopped (I used galas)
  • 3 cup(s) all-purpose flour
  • 1 cup(s) granulated sugar
  • 1 cup(s) packed brown sugar
  • 2 teaspoon(s) cinnamon
  • 1 teaspoon(s) nutmeg
  • 1/2 teaspoon(s) allspice
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) baking soda
  • 3 - eggs, beaten
  • 3/4 cup(s) canola oil
  • 3/4 cup(s) unsweetened applesauce
  • 1 teaspoon(s) vanilla
  • FOR THE PRALINE FROSTING:
  • 1/2 cup(s) packed brown sugar
  • 1/4 cup(s) butter
  • 3 tablespoon(s) milk
  • 1 cup(s) confectioners' sugar
  • 1 teaspoon(s) vanilla
  • - additional pecans for garnish

Instruction

  • Pre-heat the oven to 350 degrees. Grease and flour a 14-cup bundt pan.
  • Start by toasting your pecans in the oven for 8 – 10 minutes or until fragrant. Be sure to toss half way through cooking time. Set aside when they are done.
  • Prepare filling: Beat butter, cream cheese, and sugar until light and fluffy. Stir in egg, vanilla, and flour and mix until smooth. Set aside.
  • Prepare cake: In the bowl of an electric mixer, fitted with the paddle attachment, beat sugars, canola oil, and applesauce. Add in the eggs, one by one. Stir in vanilla.
  • In a separate bowl, combine flour, spices, salt and baking soda.
  • Working in batches, add this to your wet mixture.
  • Remove bowl from mixer and fold in pecans and apples.
  • Baking: Place 2/3 of the batter into the bundt pan. Spoon in the cream cheese mixture and, using a paring knife, swirl around to incorporate evenly. Be sure to leave about an inch border, so that the cream cheese does not leak out while baking.
  • Place the remaining 1/3 of the batter on top.
  • Bake for 60 – 75 minutes until a toothpick comes out clean.
  • Cool completely on a wire rack.
  • Frosting the cake: Bring brown sugar, butter, and milk to a boil in a small saucepan, whisking constantly. Remove from heat and stir in vanilla. Be careful, as mixture will bubble up violently!
  • Gradually whisk in confectioners’ sugar. Allow mixture to harden slightly and pour over completely cooled cake. Garnish with additional pecans, if desired.