Apple Bundt Cake with Cream Cheese Filling & Praline Frosting

Apple Bundt Cake with Cream Cheese Filling & Praline Frosting requires roughly 2 hours from start to finish. For $1.13 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 714 calories, 7g of protein, and 36g of fat per serving. This recipe serves 12. Head to the store and pick up unsalted butter, granulated sugar, vanillan extract, and a few other things to make it today. 2194 people were glad they tried this recipe. It is brought to you by Brown Eyed Baker. Overall, this recipe earns a rather bad spoonacular score of 35%. If you like this recipe, you might also like recipes such as Pumpkin Bundt Cake with Cream Cheese Filling, Walnut-Praline Cake with Cream Cheese Frosting, and Pumpkin Bundt Cake with Cream Cheese Frosting.

Servings: 12

Preparation duration: 45 minutes

Cooking duration: 75 minutes

 

Ingredients:

¾ cup unsweetened applesauce

1 teaspoon baking soda

8 ounces cream cheese, at room temperature

1 egg, at room temperature

3 eggs

2 tablespoons all-purpose flour

3 cups all-purpose flour

3 Gala apples, peeled, cored and finely chopped (about 3 cups)

½ cup granulated sugar

1 cup granulated sugar

½ teaspoon ground allspice

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

½ cup light brown sugar

1 cup light brown sugar

1 cup pecans, toasted and finely chopped

1 cup powdered sugar

1 teaspoon salt

¼ cup unsalted butter

¼ cup unsalted butter, at room temperature

1 teaspoon vanilla extract

¾ cup canola or vegetable oil

3 tablespoons whole milk

Equipment:

kugelhopf pan

oven

whisk

bowl

spatula

knife

frying pan

wire rack

sauce pan

plastic wrap

Cooking instruction summary:

1. Preheat oven to 350 degrees F. (reduce temperature to 325 degrees F if your pan is dark/non-stick). Grease and flour a standard Bundt pan (12-cup capacity); set aside.2. Make the Cream Cheese Filling: Beat the cream cheese, butter and sugar on medium speed until well combined and smooth. Add the egg, flour and vanilla and continue beating just until incorporated. Set aside.3. Make the Apple-Pecan Cake: In a large bowl, whisk together the flour, both sugars, the cinnamon, nutmeg, allspice, baking soda and salt. In a separate medium bowl, whisk together the eggs, oil, applesauce and vanilla extract. Pour the egg mixture into the flour mixture and gently mix to combine using a whisk or rubber spatula.4. Gently fold in the pecans and chopped apples until evenly distributed throughout the batter.5. Spoon about 2/3 of the cake batter into the prepared pan. Top evenly with the cream cheese filling, leaving a 1-inch border around the edge of the pan. Use a thin paring knife to gently swirl the cream cheese filling with the cake batter just a few times less is more. Spoon the remainder of the cake batter on top of the cream cheese filling and gently spread to the edges of the pan, covering the filling.6. Bake for 60 to 75 minutes, or until a thin knife inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and cool for 15 minutes, then invert the cake onto the rack and allow to cool completely (at least 2 hours).7. Make the Praline Frosting: Combine the brown sugar, butter and milk in a 2-quart saucepan over medium heat. Bring to a boil, whisking constantly. Boil for 1 minute, continuing to whisk constantly, then remove the pan from the heat and stir in the vanilla. Gradually whisk in the powdered sugar until it is completely incorporated and the frosting is smooth.8. Slowly pour the frosting over the cooled cake and garnish with extra pecans. Give the frosting 5 minutes to set, then serve. Store leftovers in an airtight container or wrapped tightly with plastic wrap at room temperature or in the refrigerator.

 

Step by step:


1. Preheat oven to 350 degrees F. (reduce temperature to 325 degrees F if your pan is dark/non-stick). Grease and flour a standard Bundt pan (12-cup capacity); set aside.

2. Make the Cream Cheese Filling: Beat the cream cheese, butter and sugar on medium speed until well combined and smooth.

3. Add the egg, flour and vanilla and continue beating just until incorporated. Set aside.

4. Make the Apple-Pecan Cake: In a large bowl, whisk together the flour, both sugars, the cinnamon, nutmeg, allspice, baking soda and salt. In a separate medium bowl, whisk together the eggs, oil, applesauce and vanilla extract.

5. Pour the egg mixture into the flour mixture and gently mix to combine using a whisk or rubber spatula.

6. Gently fold in the pecans and chopped apples until evenly distributed throughout the batter.

7. Spoon about 2/3 of the cake batter into the prepared pan. Top evenly with the cream cheese filling, leaving a 1-inch border around the edge of the pan. Use a thin paring knife to gently swirl the cream cheese filling with the cake batter just a few times less is more. Spoon the remainder of the cake batter on top of the cream cheese filling and gently spread to the edges of the pan, covering the filling.

8. Bake for 60 to 75 minutes, or until a thin knife inserted in the center of the cake comes out clean.

9. Transfer the pan to a wire rack and cool for 15 minutes, then invert the cake onto the rack and allow to cool completely (at least 2 hours).


Make the Praline Frosting

1. Combine the brown sugar, butter and milk in a 2-quart saucepan over medium heat. Bring to a boil, whisking constantly. Boil for 1 minute, continuing to whisk constantly, then remove the pan from the heat and stir in the vanilla. Gradually whisk in the powdered sugar until it is completely incorporated and the frosting is smooth.

2. Slowly pour the frosting over the cooled cake and garnish with extra pecans. Give the frosting 5 minutes to set, then serve. Store leftovers in an airtight container or wrapped tightly with plastic wrap at room temperature or in the refrigerator.


Nutrition Information:

Quickview
714k Calories
7g Protein
35g Total Fat
95g Carbs
2% Health Score
Limit These
Calories
714k
36%

Fat
35g
55%

  Saturated Fat
20g
130%

Carbohydrates
95g
32%

  Sugar
67g
75%

Cholesterol
96mg
32%

Sodium
378mg
16%

Get Enough Of These
Protein
7g
15%

Manganese
0.7mg
35%

Selenium
17µg
24%

Vitamin B1
0.33mg
22%

Folate
72µg
18%

Vitamin B2
0.29mg
17%

Iron
2mg
13%

Vitamin A
602IU
12%

Phosphorus
118mg
12%

Fiber
2g
11%

Vitamin B3
2mg
11%

Copper
0.19mg
10%

Vitamin E
1mg
8%

Calcium
73mg
7%

Magnesium
26mg
7%

Vitamin B5
0.63mg
6%

Zinc
0.95mg
6%

Potassium
207mg
6%

Vitamin K
5µg
6%

Vitamin B6
0.09mg
5%

Vitamin D
0.6µg
4%

Vitamin B12
0.21µg
4%

Vitamin C
1mg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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