Apple Cream Cheese Cake

A friend of mine made this recipe for Rosh Hashanah (the Jewish New Year). I wasn’t on top of it enough to make it for then, but I did have lots and lots of apples to use up, so asked her for the recipe so I could make it later. I followed the recipe exactly, and used a silicon bundt pan (since my regular bundt pan always sticks). I do wish I had a larger bundt pan for this recipe, however, as the batter basically filled mine, which meant when it rose, it kind of mushroomed over and wasn’t super pretty. The good news is it didn’t spill over into my oven. 🙂 And it tasted delicious, so it wasn’t a huge deal, but I would recommend a larger bundt pan if you have one. 🙂

Here’s the recipe and a couple photos of mine (the glaze I wasn’t quick enough to put on the cake, so it isn’t so pretty, but again, quite tasty!).

Apple-Cream Cheese Bundt Cake

Ingredients

CREAM CHEESE FILLING: 1 (8-oz.) package cream cheese, softened

1/4 cup butter, softened

1/2 cup granulated sugar

1 large egg

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

APPLE CAKE BATTER:
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten

3/4 cup canola oil
3/4 cup applesauce (I used homemade applesauce that I had canned last year)
1 teaspoon vanilla extract
3 cups peeled and finely chopped apples (about 1 1/2 lb.)

PRALINE FROSTING:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar

Preparation

1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.

2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.

3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).

5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake (this is where I let mine cool a little too quickly before pouring, so it wasn’t so pretty).

 

The cake after pulling it out of the oven and taking it out of the pan. It’s a bit mushroomed at the (now) bottom, but oh well!

After putting on the glaze (which I let cool a little too much before putting on the cake, so it’s not super pretty).

A view of the inside (with cream cheese filling). This totally made this cake. I’ve made other apple cakes before, which are good and moist. This one with the cream cheese filling totally made it!

 

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