Created by Deely on November 3, 2011
Step 1: Prepare Filling.
Step 2: In a small bowl beat cream cheese, butter, and sugar until smooth.
Step 3: Add egg, flour, and vanilla. beat until just blended and set aside.
Step 4: Prepare Batter.
Step 5: In a 350* oven roast chopped pecans 8 to 10 minutes, until toasted and fragrant, stirring once. Set aside.
Step 6: In a large bowl, stir together flour and next 7 ingedients.
Step 7: Add eggs, oil, applesauce and vanilla, sirring until dry ingredients are just moistened.
Step 8: Stir in apples and toasted pecans.
Step 9: Spoon two thirds of cake mixture into a greased and floured bundt pan.
Step 10: Spoon cream cheese filling over cake mixture, leaving a border around edges of pan.
Step 11: Using a paring knife, swirl into cake.
Step 12: Cover filling with remaining batter.
Step 13: Bake at 350* for one hour or until a tooth pick comes out clean.
Step 14: Cool on wire rack for 15 minutes, remove from pan and let cake cool on rack completely (about 2 hours).
Step 15: Prepare Frosting.
Step 16: In a 2 quart saucepan over medium heat, bring brown sugar, butter and milk to a boil, whisking constantly. Boil 1 minute.
Step 17: Remove from heat and stir in vanilla.
Step 18: 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.