I found this recipe in Southern Living magazine, and knew I just had to try it. I did alter it to suit my taste and ingredients.
With 3 cups of fresh peeled and chopped apple and 3/4 cup of apple sauce, it fits right into apple season.
It’s wonderful, and gets only more moist with time.
Start with the cream cheese filling.
Beat 1 (8oz) package softened cream cheese, with 1/4 cup softened butter and 1/2 cup granulated sugar.
Next add 1 large egg, 2 tablespoons all-purpose flour and 1 teaspoon real vanilla extract.
Beat until well combined and set aside until later.
Now for the Apple Cake Batter
Preheat oven to ’350 and bake 1 cup finely chopped pecans with 3/4 cup of pecan halves for about 8 minutes, until toasted and fragrant, stirring halfway through.
Sift 3 cups all-purpose flour and add 1 cup granulated sugar.
Next add 1 cup firmly packed light brown sugar.
Followed by, 2 teaspoons cinnamon, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon nutmeg, and 3 large eggs.
The next ingredients in the batter are, 3/4 cup canola oil and 3/4 cup apple sauce.
At this point mix until well combined.
Add 3 cups of peeled/chopped apples. I used Braeburn apples, and they were wonderful!
Lastly, add 1 teaspoon real vanilla extract and 1 cup toasted, chopped pecans.
Fold until all the ingredients are well combined.
Pour about 2/3 of the batter into a buttered and floured bundt pan.
Next add the cream cheese filling, followed by the remaining apple batter.
Gently swirl the batter with the cream cheese filling using a butter knife. Don’t over mix.
Run into a preheated oven at 350′ for 1 hour to 1 hour 15 minutes, or until a long wooden pick inserted into center comes out clean. (Next time you eat Chinese, take home an extra pair of wooden chopsticks, they make the most wonderful cake testers.)
Allow the cake to cool in the pan for 15 minutes.
Remove from the bundt pan and allow the cake to cool on a wire rack for 2 hours, or until completely cool.
After the cake has cooled, prepare the icing. Don’t make it too early, as it needs to be pourable.
To a small saucepan add, 1/2 cup firmly packed light brown sugar, 1/4 cup butter, 3 tablespoons cream or milk, and 1 teaspoon real vanilla extract.
Whisk constantly while cooking over medium heat.
Boil for 1 full minute.
Remove from heat, and gradually whisk in 1 cup powdered sugar until smooth.
Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.
Immediately pour over cooled cake.
Sprinkle toasted pecan halves on top before the icing sets.
the wanna be country girl – Caroline