apple pie cream cheese bundt cake w/praline toppin
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
prep time
20 Min
cook time
1 Hr 15 Min
method
Bake
yield
Ingredients
- CREAM CHEES FILLING
- 1 - 8-oz package cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup sugar
- 1 large egg
- 2 tablespoons all purpose flour
- 1 teaspoon vanilla extract
- CAKE BATTER
- 1 cup pecans (finely chopped) toasted
- 3 cups all purpose flour
- 1 cup sugar
- 1 cup light brown sugar, firmly packed
- 2 teaspoons ground cinnamon
- 1/2 teaspoon allspice, ground
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 large eggs, slightly beaten
- 3/4 cup canola oil
- 1 - 20-oz can apple pie filling (cut apples in small pieces)
- 1 teaspoon vanilla extract
- PRALINE FROSTING
- 1/2 cup light brown sugar, firmly packed
- 1/4 cup butter, softened
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- - toasted pecans optional to sprinkle on top
- - sea salt to lightly sprinkle on toasted pecans
How To Make apple pie cream cheese bundt cake w/praline toppin
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Step 1CREAM 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.
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Step 2CAKE 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. -
Step 3In 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.
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Step 4Spoon two-thirds of batter into a greased and floured 14-cup Bundt pan.
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Step 5Spoon 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.
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Step 6Bake 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.
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Step 7PRALINE FROSTING: Over medium heat in a 2-qt saucepan bring brown sugar, butter, and heavy cream to a boil, whisking constantly; boil 1 minute.
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Step 8Remove from heat; stir in vanilla.
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Step 9Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.
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Step 10Pour immediately over cooled cake. Sprinkle toasted pecans on top if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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