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Wednesday, October 19, 2011

Apple-Cream Cheese Bundt Cake with Praline Frosting

  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


Anonymous said...

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

Marie W said...

We had this for Sunday dessert, and it was decadent. For apple pie, I like a recipe Dan found:
Maybe it will make the line-up.

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