Monday, October 10, 2011

Apple-Cream Cheese Cake

Last week, the husband of a dear friend of mine deployed overseas. In trying to keep her upbeat, busy, and happy, I dragged her out this morning for a 5 mile run in the rain. Actually, the run was her idea, the rain was out of our control, and the 5 miles were my idea. I tricked her into thinking a long loop was a short loop and 5 miles later we were soaking wet and she had a few choice words for me. There were four of us that ran together on this dreadful Monday morning, but the miles flew by with great friends and great conversation. I'll admit that when it was over we all felt a little (maybe a lot) tougher, stronger, and despite the weather...happier.


When I got home I saw a Southern Living magazine (September 2011) on the kitchen counter that she had been flipping through a few days prior. While looking through, she told me that for her birthday she wanted me to make the Apple-Cream Cheese Bundt Cake that was featured on the cover. Great...I'm all in...but her birthday is not until March. Seriously. So, on this rainy afternoon I found myself thinking why wait until March!?! Life is short...lets eat cake! I sent her a text and invited her and her three adorable kids over for dinner and cake. Because what can be better on a cool, rainy, fall night than friends and cake!

and here's the picture from Southern Living...because mine wasn't quite as pretty, but it was so good I'm sure my stomach didn't notice...

Apple-Cream Cheese Bundt Cake Recipe


  • 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. 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. 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. 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. 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. 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.
Don't let the directions and ingredient list intimidate you. Most everything I had in the pantry. It did however, take some time...the cake took about an hour to make. Confession...I didn't peel the apples. It baked for 75 minutes and cooled for two hours. The Praline Frosting was so easy and went on great. This should be a must bake for everyone this fall! Enjoy!

Rachel :)
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