{"id":3870,"date":"2022-06-18T02:14:07","date_gmt":"2022-06-17T19:14:07","guid":{"rendered":"https:\/\/samyenlinhchi.com\/cooking\/?p=3870"},"modified":"2022-06-18T02:14:07","modified_gmt":"2022-06-17T19:14:07","slug":"apple-and-cream-cheese-bundt-cake","status":"publish","type":"post","link":"https:\/\/samyenlinhchi.com\/cooking\/apple-and-cream-cheese-bundt-cake.html","title":{"rendered":"Apple And Cream Cheese Bundt Cake"},"content":{"rendered":"

How to make Apple And Cream Cheese Bundt Cake<\/h2>\n
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2473102_FALLB, Southern Living, Fall Baking, Photographer: Greg DuPree, Prop Stylist: Mindi Shapiro, Food Stylist: Chelsea Zimmer<\/figcaption><\/figure>\n

Ingredients:<\/h2>\n

Cream Cheese Filling:<\/strong><\/p>\n

– 1 (8-oz.) package cream cheese, softened<\/p>\n

– 1\/4 cup butter, softened<\/p>\n

– 1\/2 cup granulated sugar<\/p>\n

– 1 large egg<\/p>\n

– 2 tablespoons all-purpose flour<\/p>\n

– 1 teaspoon vanilla extract<\/p>\n

Apple Cake Batter:<\/strong><\/p>\n

– 1 cup finely chopped pecans<\/p>\n

– 3 cups all-purpose flour<\/p>\n

– 1 cup granulated sugar<\/p>\n

– 1 cup firmly packed light brown sugar<\/p>\n

– 2 teaspoons ground cinnamon<\/p>\n

– 1 teaspoon salt<\/p>\n

– 1 teaspoon baking soda<\/p>\n

– 1 teaspoon ground nutmeg<\/p>\n

– 1\/2 teaspoon ground allspice<\/p>\n

– 3 large eggs, lightly beaten<\/p>\n

– 3\/4 cup canola oil<\/p>\n

– 3\/4 cup applesauce<\/p>\n

– 1 teaspoon vanilla extract<\/p>\n

– 3 cups peeled and finely chopped apples (about 1 1\/2 lb.)<\/p>\n

Caramel Pecan Frosting:<\/strong><\/p>\n

– 1\/2 cup firmly packed light brown sugar<\/p>\n

– 1\/4 cup butter<\/p>\n

– 3 tablespoons milk<\/p>\n

– 1 teaspoon vanilla extract<\/p>\n

– 1 cup powdered sugar<\/p>\n

– 1 cup pecan halves (garnish)<\/p>\n

Instructions:<\/h2>\n

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.<\/p>\n

2. Prepare Batter: Preheat oven to 350\u00ba. 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.<\/p>\n

3. Stir in apples and pecans.<\/p>\n

4. 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.<\/p>\n

5. Bake at 350\u00ba 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).<\/p>\n

6. 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. Garnish with pecans<\/p>\n","protected":false},"excerpt":{"rendered":"

How to make Apple And Cream Cheese Bundt Cake Ingredients: Cream Cheese Filling: – 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 Apple Cake Batter: – 1 cup finely chopped pecans – 3 […]<\/p>\n","protected":false},"author":1,"featured_media":3871,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3870"}],"collection":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/comments?post=3870"}],"version-history":[{"count":1,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3870\/revisions"}],"predecessor-version":[{"id":3872,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/posts\/3870\/revisions\/3872"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media\/3871"}],"wp:attachment":[{"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/media?parent=3870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/categories?post=3870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/samyenlinhchi.com\/cooking\/wp-json\/wp\/v2\/tags?post=3870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}