Apple Cream Cheese Bundt Cake with Praline Frosting

I can’t believe I haven’t talked about this yet, but have you guys heard of Pinterest? If you haven’t, I beg you to please click over and check out the site. It is a visual bookmarking system that for the past several months has taken up more of my time than Facebook (hard to believe, right?). If you want to see or follow my Pinterest page click here.

This is one of the recipes that I have found on Pinterest. My sister-in-law not so subtly hinted that this would make a good birthday cake, so that’s exactly what it turned into. The original recipe calls for baked pecans in the cake batter. I did attempt this, but ended up throwing them out after I completely forgot  about them in the oven. Oops! If you burn your pecans too, or if you just prefer the cake without them don’t worry, it still tastes delicious! The cream cheese filling adds a nice flavor and contrast, but the frosting was personally my favorite. It is made on the stove and will seem thin and runny at first. If that is how you like things then pour it on the cake right away. I wanted mine to be a little thicker so I let it sit for several minutes first. Enjoy!

Apple Cream Cheese Bundt Cake with Praline Frosting
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Cake:
3 cups flour
1 cup sugar
1 cup brown sugar
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 tsp nutmeg
3 eggs, beaten
¾ cup vegetable oil
¾ cup applesauce
1 tsp vanilla
1 large apple, peeled and chopped

Filling:
1 (8 oz) package cream cheese, softened
¼ cup (1/2 stick) butter, softened
½ cup sugar
1 egg
2 Tbsp flour
1 tsp vanilla

Frosting:
½ cup brown sugar
¼ cup (1/2 stick) butter
3 Tbsp milk
1 tsp vanilla
1 cup powdered sugar

Preheat oven to 350 degrees. In a large bowl whisk together the flour, sugar, brown sugar, cinnamon, salt, baking soda and nutmeg. Stir in the eggs, vegetable oil, applesauce and vanilla, mixing just until moistened. Add in apples and set aside.

To prepare the filling beat together the cream cheese, butter and sugar using an electric mixer. Add egg, flour and vanilla and beat until combined.

Pour half of the cake batter into a well greased bundt pan. Spoon the cream cheese mixture over  the cake batter, making sure to keep it away from the edges of the pain. Swirl the filling gently through the cake batter using a knife. Spoon remaining cake batter over top of filling layer. Place in oven and bake for approximately 1 hour, or until a toothpick inserted into the center comes out clean. Cool cake in pan for 15 minutes, then remove from pan and cool completely on wire rack.

To make frosting place the brown sugar, butter and milk in a medium saucepan and bring to boil over medium heat, whisking constantly. Boil for one minute (continuing to whisk constantly), then remove from heat and add vanilla. Gradually stir in powdered sugar until smooth. Continue to stir gently for several minutes until frosting begins to thicken and cool. Once it has reached your desired consistency pour over the cooled cake.