This delicious cake is moist with apples and pecans and redolent with cinnamon, nutmeg and allspice. It has a delicious cinnamon cream cheese filling and is topped with a rich and smooth praline frosting. It keeps well, freezes well, and will be a welcome and much requested addition to your brunch table.
Apple Praline Bundt cake
This lovely spiced coffee cake is full of apples and pecans, has a cream cheese filling and a delicious praline frosting.
Preheat oven to 350. Grease and flour a large (14 cup) Bundt pan.
For cream cheese filling: Beat cream cheese, sugar and butter with electric mixer until well blended and smooth. Add egg, flour and vanilla and beat just until blended.
In a large bowl, combine flour, sugars, salt, baking soda and spices. Add eggs, oil, applesauce and vanilla and stir just until moistened and combined. Gently stir in the apples and pecans.
Spoon about two thirds of the batter into the prepared pan. Spread the cream cheese filling over the batter, leaving a border around the edges. Spoon remaining batter on top.
Bake at 350 for approximately one hour, until a toothpick inserted into the center comes out clean. Cool slightly and remove to a wire rack. Let cool completely.
In a small saucepan bring brown sugar, butter and milk to a boil over medium hear. Whisking constantly, boil for two minutes. Lower heat to low, and stir in the vanilla. Gradually add in the confectioners sugar, whisking constantly, until mixture begins to thicken slightly. Pour over the cooled cake. Garnish with whole pecans.