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Apple spice cake with a layer of cheesecake swirled inside, and topped with the best icing you have ever tasted.
For the cheesecake filling:
Beat the cream cheese, butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until smooth. Add the egg, flour and vanilla and beat until just blended.
For the cake:
Preheat the oven to 350ºF.
Put the pecans on a sheet pan and put it into the preheated oven for 8 minutes. Then remove them to a plate to cool.
In a large bowl whisk together all the dry ingredients (flour through allspice on the above list, including sugars). Set aside.
Combine the eggs, applesauce, oil and vanilla in another bowl. Add the wet ingredients into the dry, mixing until just combined.
Stir in the apples.
Spoon 2/3 of the batter into a buttered and floured bundt pan. Spoon the cream cheese filling on top, and use a paring knife to swirl it into the cake batter. Spoon the rest of the cake batter on top.
Bake at 350ºF for 1 hour to 1 hour 15 minutes. Test to make sure that a a cake tester inserted into the cake comes out clean. Remove cake from the oven and cool in the pan for 15 minutes. Then turn it out onto a rack to cool completely. (2 hours)
For the icing:
In a saucepan over medium heat, bring 1/2 cup brown sugar, 1/4 cup butter and 3 tablespoons milk to a boil. Whisk constantly. Boil for 2 minutes, then remove from heat and whisk in the vanilla and powdered sugar. Whisk constantly until smooth. Then stir with a spoon for 3-5 minutes waiting for the icing to cool and thicken.
Spoon icing over the cake and decorate with the roasted pecans. If the icing gets too thick to pour nicely, reheat it on the stove for a minute.
Recipe adapted from Southern Living Magazine.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!