Southern Living Apple Cream Cheese Bundt Cake

Okay so have you seen the cover of Southern Living this month? (August)

Well, if you haven't its a Apple Cream Cheese Bundt Cake, we made it

and it was a HUGE success at bunco last night :)

yum? right?

Cream Cheese Filling

8oz package softened cream cheese

1/4 cup softened butter

1/2 cup granulated sugar

1 large egg

2 Tbsp all purpose flour

1 tsp vanilla extract

Apple Cake Batter

1 cup finely chopped pecans

3 cups all purpose flour

1 cup granulated sugar

1 cup firmly packed light brown sugar

2 tsp ground cinnamon

1 tsp salt

1 tsp baking soda

1 tsp ground nutmeg

1/2 tsp ground allspice

3 large eggs, lightly beaten

3/4 cup canola oil

3/4 cup apple sauce

1 tsp vanilla extract

3 cups peeled & finely chopped gala apples (1 1/2 lbs)

Praline frosing

1/2 cup firmly packed light brown sugar

1/4 cup butter

3 Tbsp milk

1 tsp vanilla extract

1 cup powdered sugar

1. prepare filling: beat first 3 ingredients at medium speed- add egg, flour, & vanilla

beat until just blended

2.  prepare batter: oven 350 degrees. bake pecans in shallow pan 8-10min

Stir together 3 cups flour and next 7 ingredients in large bowl, stir in eggs and next 3 ingredients.

stir just until dry ingredients are moisened, then add apples and pecans.

3.  spoon 2/3 of apple mixture into greased and floured (14 cup) bundt pan. Spoon

cream cheese filling over apple mixture. leave 1in boarder around edges of pan. swirl filling

through apple mixture using a paring nife. Spoon remaining apple mixture

over cream cheese filling.

4.  bake 350 for 1hr- 1hr 15min. cool cake in pan on a wire rack 15min, remobe from pan and cool

completely (2hrs).

5.  prepare frosting- bring 1/2 cup brown sugar, 1/2c butter, 3 Tbsp milk to a boil 1 min. wisking constantly!! remove from heat and stir in vanilla. gradually wisk in powdered sugar until smoth, stir gently 3-5 min or until mixture begins to coll and thickens slightly.

pour immediately over cooled cake (add extra pecans if you like to top).

recipee by Country Livin from:

Robert Kindred

Thanks y'all