Apple Cream Cheese Bundt Cake
Well it’s quite some time since I posted more than one recipe in a month. To be exact June last year was the last time
The last few days have been quite productive. I became interested in the HCG very low calorie diet and did some intensive research on it.
What I learned was surprising to say the very least.
Definitely not the kind of stuff you’d find on the average site promoting the HCG diet.
The end result was a 2500 word article
I broke it down into 4 pages on the Weight Loss section of Africhef for easier reading…
If you’re thinking about doing the diet, or even if you’ve started using HCG to supplement your weight loss program it would pay you to click:-
The Blunt Truth About the HCG DIET
Don’t worry, there’s nothing to buy but you may find what I discovered rather shocking
Anyway after letting my enthusiasm about my research carry me away, back to the promised recipe
Apple Cream Cheese Bundt Cake
Your Bundt Cake Should look Like This
First the ingredients for filling, batter and frosting:
Cream Cheese Filling:
¼ cup [62.5ml]butter, softened
½ cup [125ml] granulated sugar
1 large egg
2 Tbsp [30ml] all purpose flour
1 tsp [5ml] vanilla extract
Apple Cake Batter
3 cups [750ml] all purpose flour
1 cup [250ml] granulated sugar
1 cup [250ml] firmly packed light brown sugar
2 tsp [10ml] ground cinnamon
1 tsp [5ml] salt
1 tsp [5ml] baking soda
1 tsp [5ml] ground nutmeg
½ tsp [2½ml] ground allspice
3 large eggs, lightly beaten
¾ cup [188ml] canola oil
¾ cup [188ml] applesauce
1 tsp [5ml] vanilla extract
3 cups [750ml] peeled and finely chopped Gala apples.
Praline Frosting
¼ cup [62.5ml] butter (I used margarine)
3 Tbsp [45ml] milk
1 tsp [5ml] vanilla extract
1 cup [250ml] powdered sugar
To make the Apple Bundt Cake:
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.
Prepare Batter: Preheat oven to 350oF [180oC. 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.
Spoon 2/3 of the apple mixture into a greased and floured 14-cup Bundt cake pan. Spoon cream cheese filling over apple mixture, leaving a 1-inch border around the edges of the pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over cream cheese filling.
Bake in preheated oven for 1 hour to 1 hour 15 minutes or until a long wooden toothpick 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).
Prepare Frosting: Bring brown sugar, butter, and milk to a boil in a 2 quart [2litre] saucepan over medium heat, whisking constantly.
Boil for 1 minute, whisking constantly. Remove from heat.
Stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently for 3 to 5 minutes or until mixture begins to cool and thickens slightly.
Pour immediately over cooled cake.
EAT! Your Absolutely Delicious Apple Cheese Bundt Cake
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