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Apple and Cream Cheese Bundt Cake with Caramel Pec Recipe


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     Apple and Cream Cheese Bundt Cake with Caramel Pec

Category   Desserts - Breads
Sub Category   None

Filling-1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened, 1 large egg, 2 tbl. flour
1/2 cup granulated sugar, 1 tsp vanilla
Cake Batter- 1 cup firmly packed light brown sugar, 1 cup granulated sugar
2 teaspoons ground cinnamon, 3 cups all-purpose flour, 1 cup finely chopped pecans
1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground nutmeg
/2 teaspoon ground allspice 3 large eggs, lightly beaten
3/4 cup canola oil 1/4 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)

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 350. 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 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).
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. Garnish with pecans.

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