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Monday, November 5, 2018


I want to share this yummy bundt cake recipe which is loaded with robust fall flavors, like apples and pecans!  I will tell you it takes a bit of prep time....but you'll be rewarded in the end.
An extra burst of flavor is found in the cream cheese filling and praline frosting.  


Cream Cheese Filling:
1 (8 oz.) pkg. softened cream cheese
¼ cup softened butter
½ cup granulated sugar
1 large egg
2 Tbsp. all purpose flour
1 tsp. 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 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. ground nutmeg
½ tsp. ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce 
1 tsp. vanilla
3 cups peeled and finely chopped Gala apples (about 1.5 lbs)

Praline Frosting:
¼ cup firmly packed light brown sugar
2 Tbsp. butter
1½ Tbsp. milk
½ tsp. vanilla
½ cup powdered sugar

Step 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.

Step 2 - Prepare batter:  Preheat oven to 350 degrees.  Bake pecans in a shallow pan 8-10 minutes or until toasted and fragrant; stirring halfway through.  Stir together the flour and next 7 ingredients (through Allspice).  Add eggs and next 3 ingredients stirring until dry ingredients are moistened.  Finally, stir in apples and pecans.

Step 3 - Spoon 2/3 of the batter 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 (I found this difficult to accomplish).  Swirl filling through apple mixture using a paring knife.  Spoon remaining apple mixture over cream cheese filling.

Step 4 - Bake at 350 degrees for 1-1.25 hours or until a long wooden pick inserted in the center comes out clean.  Cool cake in pan on a wire rack for 15-20 minutes; remove from pan to wire rack and cool completely (about 2 hours)

Step 5 - Prepare frosting.  Bring brown sugar, butter and 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 3-5 minutes or until mixture begins to cool and thickens slightly.  Pour immediately over cooled cake.

NOTES:  I opted to roast the pecans the night before to save myself that step.  Also, I already changed the praline frosting ingredients to half of what the original recipe called for....I felt there was way too much since it's extremely sweet


adapted from:

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