It's apple season. You already knew that. I had some darn good apple recipes last year, especially the Apple Cake with Buttery Caramel Sauce and those to-die-for Apple Pie Bars. I thought I'd focus my efforts this year on making a great apple pie (two failures down, still working on it), but when I saw this cake on the cover of September's Southern Living, I knew I had to make it, and I paid full newsstand price. Just so happened it was part of a whole feature on apple recipes, which I am still working my way through. (I tried the skillet apple pie - not great.)
But this sweetie was all the cover photo promised it would be. Tall and spicy, sweet and nutty. Brown-sugar-cream-cheesey. Absolutely perfect for fall, and you know Bundts are the best portable/potluck cake going. So if, say, your school holds an Election Day bake sale, like ours does, this would be just the thing. I made it for our little family farewell party the night before Ed left on his annual elk hunting trip. And - good planning - enjoyed most of the leftovers while he was gone!
Apple-Cream Cheese Bundt Cake with Praline Frosting (print recipe)
Cream Cheese Filling:
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 T 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
1/2 tsp ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
3 cups peeled and finely chopped Gala apples (about 1 1/2 lbs.) - I used Cameo or whatever I had just picked at the orchard
Praline Frosting:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 T milk
1 tsp vanilla extract
1 cup powdered sugar
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
350. 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 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 the edges of the pan. Swirl
filling through apple mixture using a paring knife. Spoon remaining
apple mixture over Cream Cheese Filling.
4. Bake at 350 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 (at least 2 hours.)
5.
Prepare frosting: Bring 1/2 cup brown sugar, 1/4 cup butter and 3 T
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.
Recipe from Southern Living, Sept 2011
2 comments:
This looks delicious! Your creations look amazing, and I think I might try making a few of them myself! Keep up the great work! <3
We had this for Sunday dessert, and it was decadent. For apple pie, I like a recipe Dan found:
http://allrecipes.com/recipe/grandma-oples-apple-pie/detail.aspx
Maybe it will make the line-up.
Post a Comment