The Humpherys Family

Apple Pecan Cake with Praline Frosting

Recipe Added:  9/14/2012
3 cups flour
1 cup ea sugar, brown sugar
2 tsp cinnamon
1 tsp nutmeg
½ tsp ground allspice
1 tsp ea baking soda, salt
3 eggs
¾ cup vegetable oil
¾ cup applesauce
1 tsp vanilla
3 cups apples, peeled, chopped
1 cup pecans, toasted, chopped
 Cream Cheese Filling
8 oz cream cheese, softened
¼ cup butter, softened
½ cup sugar
1 egg, room temperature
2 Tbsp flour
1 tsp vanilla

Praline Frosting
½ cup brown sugar
¼ cup butter
3 Tbsp milk
1 tsp vanilla
1 cup powdered sugar
Preheat oven to 350F. Prepare Cream Cheese Filling. Grease and flour a Bundt pan; set aside. In a large bowl, whisk flour, sugars, cinnamon, nutmeg, allspice, baking soda and salt. In a separate bowl, whisk eggs, oil, applesauce, and vanilla. Pour egg mixture into flour mixture and gently mix to combine. Gently fold in pecans and apples until mixed. Spoon 2/3 of batter into prepared pan.

Top with Cream Cheese Filling, leaving 1-inch border around edge of pan. Use a thin knife to gently swirl Cream Cheese Filling with cake batter just a few times. Spoon remainder of batter on top of filling and gently spread to the edges of the pan, covering filling. Bake 60-75 minutes, or until a thin knife inserted comes out clean. Transfer pan to a wire rack and cool 15 minutes, then invert cake onto a rack to cool completely, at least 2 hours.

Cream Cheese Filling Beat cream cheese, butter and sugar on medium speed until well combined and smooth. Add egg, flour and vanilla and continue beating just until incorporated.

Praline Frosting Combine brown sugar, butter, and milk in saucepan over medium heat. Bring to a boil, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat and stir in vanilla. Gradually whisk in powdered sugar until mixed and smooth. Slowly pour frosting over cooled cake and garnish with extra pecans. Let set 5 minutes, then serve. Store leftovers in an airtight container in the refrigerator.
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