*INGREDIENTS
+Cream Cheese Filling:
°1 pkg (8 oz) cream cheese, softened
°1/4 cup butter, softened
°1/2 cup granulated sugar
°1 large egg
°2 tsp flour
°1 tsp vanilla extract
+Apple cake batter:
°1 c finely pecans
°3 c flour
°1 c granulated sugar
°1 cup firmly packed light brown sugar
°2 teaspoons ground cinnamon
°1 teaspoon of salt
°1 teaspoon baking soda
°1 teaspoon ground nutmeg
°1/2 tsp ground allspice
°3 eggs lightly beaten
°3/4 c canola oil
°3/4 c applesauce
°1 teaspoon vanilla extract
°3 cups peeled and finely chopped apples (about 1 1/2 lbs)
+Caramel Pecan Frosting:
°1/2 cup firmly packed light brown sugar
°1/4 cup butter
°3 tablespoons of milk
°1 teaspoon vanilla extract
°1 cup powdered sugar
°1 c pecan halve (garnish)
*DIRECTIONS
Prepare Filling: Beat first 3 ingredients on medium speed with electric mixer until blended and smooth. Adding egg, flour / vanilla; beat to blended.
Preparing dough: Preheat oven 350º. Bake pecans in shallow dish 8 to 10 min. or until toasted and fragrant, stirring halfway through cooking. Combine 3 cups flour and next 7 ingredients in large bowl; stir in eggs and next 3 ingredients, stirring until dry ingredients are moistened. Stir in apples and pecans.
Pour 2-3 of apple mix to a greased & floured 14-c Bundt pan. Spoon cream cheese fill on apple blend, leave a 1-inch border round edges pan. Swirl the filling into the apple mixture using a paring knife. Spoon rest apple blending on cream cheese fill.
Baking at 350º for 1 h to 1 h and 15 min Cool cake in pan on wire rack 15 minutes; remove from pan onto wire rack and let cool completely (about 2 hours).
Prepare the frosting: bring 1/2 cup of brown sugar, 1/4 cup of butter and 3 tbsp. boiling milk in a 2-qt. saucepan on medium heat, whisk constantly; boil 1 min, whisk constantly. Remove from fire; stir in vanilla. Gradually stir in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Immediately pour over cooled cake. Garnish with pecans.
Enjoy !
