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 nutmeg
1/2 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
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-
a. Preheat oven to 350°. Bake pecans in a shallow pan 8 to 10
minutes or until toasted and fragrant, stirring halfway through.
b. Stir together 3 cups flour and next 7 ingredients.
c. stir in eggs and next 3 ingredients, stirring just until dry
ingredients are moistened.
d. Stir in apples and pecans.
e. Spoon two-thirds of apple mixture into a greased and
floured 14-cup Bundt pan. Spoon cream cheese filling over
apple mixture, leaving a -inch border around edges of pan. Swirl
filling through apple mixture using a paring knife. Spoon
remaining apple mixture over cream cheese filling.
f. Bake at 350° 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).
3. Prepare Frosting- Bring 1/2 cup brown sugar, 1/4 cup
butter, and 3 Tbsp. milk to a boil in a 2-quart 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 3-5 minutes or until
mixture begins to col and thickens slightly. Pour immediately
over cooled cake.
4. Garnish the frosting with extra toasted pecans if desired.
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