APPLE AND CREAM CHEESE BUNDT CAKE

HOW TO MAKE APPLE AND CREAM CHEESE BUNDT CAKE

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)

Instructions:

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 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.

3. Stir in apples and pecans.

4. 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.

5. 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).

6. 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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