Apple Pecan Bundt Cake
November 03, 2011
Categories: Desserts, Cakes, Tube/Bundt, Nuts/Seeds, Fruit, Apple, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Thanksgiving, Winter, Oven Bake, Vegetarian, Make it from scratch, Flour, Kosher Dairy more
"A wonderfully decedent cake filled with cream cheese and topped with praline frosting. From Southern Living magazine."
- CREAM CHEESE FILLING
- CAKE BATTER
- PRALINE FROSTING
- Serving Size: 1 (240.2 g)
- Calories 744.9
- Total Fat - 32.2 g
- Saturated Fat - 10.4 g
- Cholesterol - 100.8 mg
- Sodium - 550.4 mg
- Total Carbohydrate - 103.5 g
- Dietary Fiber - 2.7 g
- Sugars - 74.1 g
- Protein - 13.1 g
- Calcium - 216 mg
- Iron - 1.5 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.1 mg
In a small bowl beat cream cheese, butter, and sugar until smooth.
Add egg, flour, and vanilla. beat until just blended and set aside.
In a 350* oven roast chopped pecans 8 to 10 minutes, until toasted and fragrant, stirring once. Set aside.
In a large bowl, stir together flour and next 7 ingedients.
Add eggs, oil, applesauce and vanilla, sirring until dry ingredients are just moistened.
Stir in apples and toasted pecans.
Spoon two thirds of cake mixture into a greased and floured bundt pan.
Spoon cream cheese filling over cake mixture, leaving a border around edges of pan.
Using a paring knife, swirl into cake.
Cover filling with remaining batter.
Bake at 350* for one hour or until a tooth pick comes out clean.
Cool on wire rack for 15 minutes, remove from pan and let cake cool on rack completely (about 2 hours).
In a 2 quart saucepan over medium heat, bring brown sugar, butter and milk to a boil, whisking constantly. Boil 1 minute.
Remove from heat and stir in vanilla.
Gradually whisk in powdered sugar until smooth and stir gently 3-5 minutes or until mixture begins to cool and thicken slightly. Immediately pour over cooled cake.
Tips & Variations
No special items needed.