Description
This cake is delicious, moist and "works" in our high altitude! ( I used an angel-food cake pan instead of the Bundt pan.)
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Directions
Grease and flour a 14 cup bundt pan and set aside.
Prepare cream cheese filling: Beat the cream cheese, butter and sugar together with an electric mixer until blended and smooth. Add the egg, flour and vanilla and beat until just combined. Set aside.
Preheat oven to 350 degrees and bake pecans for 5-7 minutes until lightly toasted and fragrant.
Meanwhile, stir flour, both sugars, salt, baking soda and spices together in a large bowl. Stir in eggs, then oil, applesauce and vanilla. Stir in the apples and pecans. Spoon 2/3'rds of the apple batter into the prepared pan, then spoon cream cheese filling over the apple mixture, leaving about a 1 inch border around the edges of the pan. Spoon remaining apple batter over the cream cheese filling. Bake the cake at 350 degrees for an hour to an hour and 15 minutes or until a long wooden skewer inserted in the center comes out clean. Cool cake in pan on a wire rack about 1 hour. Remove cake from pan and cool completely.
When cake has cooled, prepare praline frosting. Combine brown sugar, butter and milk in a small saucepan and bring to a boil. Boil for 1 minute. Remove pan from stove and add vanilla, then powdered sugar. Whisk together until fully combined. If needed, pour frosting through a fine strainer to remove any powdered sugar lumps. Cool frosting slightly until it has begun to thicken slightly but is still easily pourable. Pour over cake and garnish with pecans, if desired.
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Ingredients
 Cream Cheese Filling:
1 (8oz.) pkg. cream cheese
1/4 cup butter, softened
1/2 cup sugar
1 egg
2 T. flour
1 tsp. vanilla
Cake:
1 cup finely chopped pecans
3 cups flour
1 cup sugar
1 cup packed brown sugar
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. ground nutmeg
1/2 tsp. allspice
3 eggs, lightly beaten
3/4 cup canola oil
3/4 cup unsweetened applesauce
1 tsp. vanilla
3 cups peeled and chopped apples (I used Granny Smith)
Praline Frosting:
1/2 cup packed brown sugar
1/4 cup butter
3 T. milk
1 tsp. vanilla
1 cup powdered sugar
1/4 cup roughly chopped pecans, for garnish
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