TOP Reviews:
WOW…! This cake looks over the top and absolutely wonderful. I read you had a hard time frosting but I think your cake still looks great!
OMG! What’s not to love about this cake! I know you say the frosting got a little thick and hard to work with but boy does it look amazing, just perfect for me to get a good finger lick! Can’t wait to try this one!
I’m thinking your thick frosting looks extremely delicious. I am loving apple week too. Now if only I had a huge slice of this cake to go with my coffee this morning..
This cream cheese bundt cake looks TO DIE FOR! My mom has made a similar bundt cake before but never slathered is with a frosting quite as beautiful as this! I’m so glad I found your blog through this applelicious week!!
Oh my goodness, oh my goodness! I have to try this, definetly. I would like to feature this sometime in Oct/Nov. Thank you so much for a great recipe.
Thank you so much for this recipe. I made it the other week and it was so delicious. A perfect cake for Fall. I think it might be my favorite cake. I followed your tip and poured my icing over right away. It turned out more like a glaze than a thick icing, but it was amazing! I may let my icing sit longer next time to see if I can get the thick icing you pictured!
OMG! My husband loves applecake and I always make one for him on his birthday. I would love to try this one but he is diabetic and there’s a lot of sugar in it.
Loved this cake …was simply amazing even without the frosting!!! Used granny smith apples and made homemade applesauce…put a lil pumpkin pie spice…but I will br making again and again!! Thanks!!
Ingredients:
Cream Cheese Filling:
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
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Ingredients:
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
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
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.)
Caramel Pecan 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 cup pecan halves (garnish)
Directions:
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.
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.
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.
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).
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. Garnish with pecans.
From: 77recipes.com