Apple Pecan Bundt Cake
November 03, 2011
"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
Step by Step Method
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.
No special items needed.