Apple Pie Cream Cheese Bundt Cake w/Praline Toppin

Diane Hopson Smith

By
@DeeDee2011

I've been playing with a recipe and finally decided that I would test it today.

The aroma that flowed through the house while this was baking was just out of this world wonderful!

Apples, cream cheese filling and a praline topping, does it get any better...well if you add toasted pecans it might! And you know I added em!

Hope you enjoy!!


Inspired by several online recipes


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Comments:

Prep:

20 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

CREAM CHEES FILLING

1
8-oz package cream cheese, softened
1/4 c
butter, softened
1/2 c
sugar
1 large
egg
2 Tbsp
all purpose flour
1 tsp
vanilla extract

CAKE BATTER

1 c
pecans (finely chopped) toasted
3 c
all purpose flour
1 c
sugar
1 c
light brown sugar, firmly packed
2 tsp
ground cinnamon
1/2 tsp
allspice, ground
1 tsp
nutmeg
1 tsp
salt
1 tsp
baking soda
3 large
eggs, slightly beaten
3/4 c
canola oil
1
20-oz can apple pie filling (cut apples in small pieces)
1 tsp
vanilla extract

PRALINE FROSTING

1/2 c
light brown sugar, firmly packed
1/4 c
butter, softened
3 Tbsp
heavy cream
1 tsp
vanilla extract
1 c
powdered sugar
toasted pecans optional to sprinkle on top
sea salt to lightly sprinkle on toasted pecans

Directions Step-By-Step

1
CREAM CHEESE FILLING: Beat cream cheese, butter and sugar at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended; set aside.
2
CAKE BATTER:
Preheat oven to 350º.

Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Remove from oven; set aside.
3
In a large bowl: whisk together 3 cups flour and next 7 ingredients; stir in eggs, canola oil, apple pie filling and vanilla; stirring just until dry ingredients are moistened. Stir in toasted pecans.

NOTE: chop the apples (from apple pie filling) into small pieces. I used kitchen scissors to cut into smaller pieces.
4
Spoon two-thirds of batter into a greased and floured 14-cup Bundt pan.
5
Spoon Cream Cheese Filling over batter, leaving a 1-inch border around edges of pan. Swirl cream cheese filling through batter using a paring knife.

Spoon remaining batter over Cream Cheese Filling.
6
Bake at 350º 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; invert onto plate, and cool completely.
7
PRALINE FROSTING:

Over medium heat in a 2-qt saucepan bring brown sugar, butter, and heavy cream to a boil, whisking constantly; boil 1 minute.
8
Remove from heat; stir in vanilla.
9
Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.
10
Pour immediately over cooled cake. Sprinkle toasted pecans on top if desired.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Hashtags: #apples, #Fall