Apple and Cream Cheese Bundt Cake with Caramel Pecan Frosting
I think I have finally had my fill of pumpkin recipes for the time being (I’m sure it won’t last long), so I thought I would share a delicious apple recipe! It is apple season after all! In fact, I plan to head to Apple Hill in the next couple of weeks, for some yummy treats and fun! This recipe for Apple and Cream Cheese Bundt Cake with Caramel Pecan Frosting is scrumdiddlyumptious! I love the tender pieces of apple and soft clouds of cream cheese within the cake, and the crunchy pecans combined with the sweet frosting! This recipe was spotted over at Jenny Bakes.
Apple and Cream Cheese Bundt Cake with Caramel Pecan Frosting
Prep time:
Cook time:
Total time:
Serves: 12-15
Ingredients
- 1 8-oz. package cream cheese, softened
- ¼ cup butter, softened
- ½ cup granulated sugar
- 1 large egg
- 2 Tbs all-purpose flour
- 1 tsp vanilla extract
- 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
- ¾ cup canola oil
- ¾ cup applesauce
- 1 tsp vanilla extract
- 3 cups peeled and finely chopped apples (about 1½ lb)
- ½ cup firmly packed light brown sugar
- ¼ cup butter
- 3 Tbs milk
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1 cup chopped pecans for garnish
Instructions
- Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
- Preheat oven to 350º and 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.
- Spoon two-thirds of apple mixture into a greased and floured Bundt pan.
- Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around the edges of pan. Swirl filling through apple mixture using a paring knife.
- Spoon remaining apple mixture over Cream Cheese Filling.
- Bake at 350º for 60-75 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).
- Bring ½ cup brown sugar, ¼ cup butter, and 3 Tbs 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. Garnish with pecans.
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Nice cake! I’d love to try making it sometime.
Sounds and looks amazing. I may try it for our up coming holidays.
Please tell me this has no calories! I might try this and take it to Thanksgiving dinner at my sister in law’s!
Yummi