Apple Cream Cheese Bundt Cake with Praline Frosting

1. Preheat oven to 350 F. Place chopped pecans (in the cake batter list) in a flat dish or on a baking sheet and roast for 5 to 10 minutes being careful not to let the pecans over-brown. Stir halfway through. Remove from oven and cool.

2. Prepare the filling: Beat the first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour and vanilla; beat until blended. Set aside.

3. Prepare the cake batter: Using the electric mixer, mix together 3 cups flour and next 7 ingredients (sugar through allspice) in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in the chopped apples and roasted pecans.

4. Spoon two-thirds of the apple mixture into a greased and floured 14-cup bundt pan. Spoon the cream cheese filling over the apple mixture, leaving a 1-inch border around the edges of the pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over the filling.

5. Bake at 350ºF for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Then remove the cake from the oven and cool cake in pan on a wire rack for 15 minutes. Then invert the cake out of the pan onto a wire rack and cool completely (about 1 to 1 1/2 hours).

6. Prepare frosting: Bring 1/2 cup brown sugar, 1/4 cup turbinado sugar, 1/4 cup butter, and 3 tablespoons of milk to a boil in a 2-quart saucepan over medium heat, whisking constantly. Once it comes to a boil, allow the mixture to boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Sift powdered sugar into a bowl, then gradually whisk the powdered sugar into the frosting until smooth. Then stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake gradually covering the top and down the sides. Praline frosting will cool quickly as it is poured over the cake.

Garnish with additional whole pecans, if desired.

Cook’s Notes:
Turbinado sugar (sugar in the raw) adds a wonderful caramel flavor to this cake. Granulated sugar can be used if turbinado sugar is not available.

The apples: it is best to choose a firm baking apple such as a Gala, Granny Smith, or Fuji, although any type of apple available will work. Different apples will provide varying texture and taste for the cake.

Apple peel: since the apples are finely chopped, the peel can be left on for added fiber, if you wish. I have done it both ways and either way works well.

This recipe is adapted from Southern Living, Apple-Cream Cheese Bundt Cake