Monday, November 12, 2012

Week 44: Apple Cream Cheese Bundt Cake

Last Sunday we had a reception for people who have been visiting our church so that they could learn more about us and meet the elder team.  I found a recipe in one of my Southern Living Cookbooks that I knew would be perfect for this occasion.

When we have a large group over I like to make one big, wonderful dessert and then have some fruit and a bowl of mixed nuts on the table.  I make lemonade tea (my mother-in-law's wonderful recipe) and decaf coffee.  Our house was filled with sweet fellowship and this cake was enjoyed by all!

Apple Cream Cheese Bundt Cake                                                                              (Source: Southern Living, September 2011)

  • 1 (8-oz.) package cream cheese, softened 
  • 1/4 cup butter, softened
  • 1/2 cup granulated sugar 
  • 1 large egg 
  • 2 tablespoons all-purpose flour 
  • 1 teaspoon vanilla extract

  • 1 cup finely chopped pecans 
  • 3 cups all-purpose flour 
  • 1 cup granulated sugar 
  • 1 cup firmly packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 3 large eggs, lightly beaten 
  • 3/4 cup canola oil
  • 3/4 cup applesauce 
  • 1 teaspoon vanilla extract 
  • 3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)

  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup butter
  • 3 tablespoons milk 
  • 1 teaspoon vanilla extract 
  • 1 cup powdered sugar


  1. 1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
  2. 2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
  3. 3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
  4. 4. 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; remove from pan to wire rack, and cool completely (about 2 hours).
  5. 5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

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