Decadent apple dessert welcomes fall
Praline icing flows over the cake
Cream cheese filling complements apple cake
Cream cheese. Toasted pecans. Praline Frosting. You get a triple whammy of decadence with this cream cheese swirled, apple spiced bundt cake. I love apples throughout the year, but this cake is perfect for autumn entertaining with spices like nutmeg, ginger and cinnamon scenting the moist batter.
And the praline glaze is heavenly. It drizzles down the sides in glorious gold streams, which makes a wonderful presentation when the cake is topped with whole pecans.
I first spied this recipe on a Southern Living cover. The photo was so gorgeous that my mouth started to water. I tweaked this version by adding a little whiskey to the cake. I thought this contrasted nicely with the sweetness of the praline icing.
Also, I added a little more vanilla and spices than the original. I love ginger and I am not opposed to its bite in desserts or main dishes.
This cake is almost too good to save for fall baking, but rich enough to make the wait worthwhile.
Apple Cream Cheese Swirl Cake
Cream Cheese Filling:
1 8-ounce package cream cheese filling
1/2 cup butter, softened
1 large egg
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
2 tablespoons whiskey
Apple cake batter:
1 cup chopped pecans, toasted
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
3 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
2 teaspoons ground allspice
1 teaspoon apple pie spice
1 teaspoon ginger
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
4 cups chopped apples (I used Gala apples)
Praline frosting:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons heavy whipping cream
1 teaspoon vanilla extract
1 cup confectioners’ sugar
Prepare filling: Beat first three ingredients with an electric mixer until smooth. Add egg, flour and vanilla, beating until blended.
Prepare batter: Preheat oven to 350 degrees. Bake pecans on a cookie sheet or shallow pan for about 7 minutes.
Stir together flour, sugar, brown sugar, ground cinnamon, salt, baking soda, and remaining spices. Stir in egg, canola oil, applesauce and vanilla extract. Stir just until dry ingredients are blended. Stir in apples and pecans.
Spoon two-thirds of batter into a greased and floured bundt pan. Spoon cream cheese filling over apple mixture. Swirl cream cheese filling through mixture with a knife. Spoon remaining apple mixture over filling.
Bake at 350 degrees for 1 hour. Test with toothpick to ensure doneness. Cool completely.
Prepare frosting: Bring 1/2 cup brown sugar, 1/4 cup butter and 3 tablespoons heavy whipping cream to a boil in a saucepan over medium heat. Whisk constantly; boil 1 minute. Remove from heat; stir in vanilla and whiskey. Gradually mix in confectioners’ sugar until smooth. Stir 3 to 5 minutes or until mixture begins to thicken. Immediately pour over cooled bundt cake.
—Adapted from Southern Living, September 2011
Short URL: https://flavorfixx.com/?p=983
Posted by admin
on Dec 15 2011. Filed under Sweet Tooth.
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