Wednesday, September 11, 2013

Apple Bundt Cake with Cream Cheese Filling Recipe
















With September upon us and the weather slowly shifting from sweltering hot to cooler temperatures, I find myself endlessly searching around for baked apple treats! So you can imagine my excitement when I came across this gem: Apple Bundt Cake with Cream Cheese Filling and Caramel Pecan Glaze! Whoa! My mouth began watering just by typing out this deliciously sinful title! You know all those fall desserts you've been waiting for? This one beats them all! Trust me, texture, and aroma are everything good about the Autumn season. There's no time to waste with this recipe. Let's get baking!

Ingredients:
2 cups Honeyville Freeze Dried Apples
1/2 tsp Nutmeg
1 Tbsp Cinnamon
1/2 cup Butter, softened + 2 Tbsp (divided)
2 cups Honeyville All Purpose Flour
2 tsp Baking Powder
1/2 tsp Salt
1 cup White Sugar + 1/2 cup (divided)
3 eggs + 1 egg (for filling)
1 tsp Vanilla
1/4 cup Milk
8 oz Cream Cheese
Zest from 1 Lemon

Caramel Glaze:
4 Tbsp Butter
1/2 cup Brown Sugar
1 pinch Salt
1/2 cup Heavy Cream
1/2 cup Chopped Pecans

Directions:
Preheat Oven to 350 degrees.


Re-hydrate apples by soaking in water, then drain.


Melt 2 Tbsp butter in saucepan over medium heat.


Add apples, nutmeg, and cinnamon and let bake, stirring occasionally, for 3 minutes, or until apples are fully coated. Remove and let cool.


In a medium bowl, sift flour, baking powder, and salt together.


In a large, separate bowl, cream together 1/2 cup butter with white sugar. Add 3 eggs, vanilla, and milk and mix well.


Combine dry ingredients and wet ingredients and mix together until a soft batter forms.


Add apples and fold in until fully combined.


In a separate bowl, combine cream cheese, 1 egg, 1/2 cup sugar and the zest of 1 lemon. Mix until smooth texture forms.


Prepare bundt pan by brushing butter on the inside, then coating lightly with flour.


Pour half the cake batter into prepared bundt pan.


Then add cream cheese filling.


After cream cheese filling is added, pour remaining cake batter over the top, spread to cover evenly, then bake in oven at 350 degrees for 50-55 minutes.


Once cake is complete, remove from oven, let cool for 10 minutes, then remove from bundt pan.


Prepare caramel glaze by melting butter in saucepan over medium heat. Add brown sugar and continue to stir until sugar is completely melted. Add salt and heavy cream and continue cooking and stirring for 2 minutes. Let cool for 5 minutes.


Drizzle glaze over the top of the bundt cake, then sprinkle chopped pecans over the top. Slice and serve.

This cake contains everything you've come to love in a fall dessert! The sweet aroma of baked apples, nutmeg, and cinnamon will fill your noses with a sweet, autumn goodness you can't find anywhere else. And the taste? Wow! At least that's what everyone that I'v served this cake to says! This is exactly how apples should be eaten!


The only problem with this cake? Just like fall, these slices tend to disappear very, very quickly!

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