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lundi 29 août 2016

APPLE AND CREAM CHEESE BUNDT CAKE WITH CARAMEL PECAN TOPPING


Ingredients
Cream Cheese Filling:

  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 (8-oz.) package cream cheese, softened
  • 1/4 cup butter, softened


Apple Cake Batter:

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


Caramel Pecan Frosting:

  • 1/2 cup firmly packed light brown sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/4 cup butter
  • 1 cup pecan halves (garnish)
  • 1 cup powdered sugar



Directions

  1. Prepare Filling: Beat first three 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 eight to ten minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next seven 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 fifteen minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack quarter-hour; 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 three Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly.
  6. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently three to five minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake. Garnish with pecans.

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