Apple Pie Cream Cheese Bundt Cake Wpraline Toppin Recipes

Steps:

• CREAM CHEESE FILLING: Beat cream cheese, butter and sugar at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended; set aside.
• CAKE BATTER: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Remove from oven; set aside.
• In a large bowl: whisk together 3 cups flour and next 7 ingredients; stir in eggs, canola oil, apple pie filling and vanilla; stirring just until dry ingredients are moistened. Stir in toasted pecans. NOTE: chop the apples (from apple pie filling) into small pieces. I used kitchen scissors to cut into smaller pieces.
• Spoon two-thirds of batter into a greased and floured 14-cup Bundt pan.
• Spoon Cream Cheese Filling over batter, leaving a 1-inch border around edges of pan. Swirl cream cheese filling through batter using a paring knife. Spoon remaining batter over Cream Cheese Filling.
• Bake at 350º 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; invert onto plate, and cool completely.
• PRALINE FROSTING: Over medium heat in a 2-qt saucepan bring brown sugar, butter, and heavy cream to a boil, whisking constantly; boil 1 minute.
• 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. Sprinkle toasted pecans on top if desired.

Steps:

• 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.
• 2. Prepare Batter: Preheat oven to 350. 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.
• 3. 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.
• 4. Bake @ 350 degrees 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).
• 5. 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.

Steps:

• 1. Pre-heat the oven to 350 degrees. Grease and flour a 14-cup bundt pan.
• 2. Start by toasting your pecans in the oven for 8 - 10 minutes or until fragrant. Be sure to toss half way through cooking time. Set aside when they are done.
• 3. Prepare filling: Beat butter, cream cheese, and sugar until light and fluffy. Stir in egg, vanilla, and flour and mix until smooth. Set aside.
• 4. Prepare cake: In the bowl of an electric mixer, fitted with the paddle attachment, beat sugars, canola oil, and applesauce. Add in the eggs, one by one. Stir in vanilla.
• 5. In a separate bowl, combine flour, spices, salt and baking soda.
• 6. Working in batches, add this to your wet mixture.
• 7. Remove bowl from mixer and fold in pecans and apples.
• 8. Baking: Place 2/3 of the batter into the bundt pan. Spoon in the cream cheese mixture and, using a paring knife, swirl around to incorporate evenly. Be sure to leave about an inch border, so that the cream cheese does not leak out while baking.
• 9. Place the remaining 1/3 of the batter on top.
• 10. Bake for 60 - 75 minutes until a toothpick comes out clean.
• 11. Cool completely on a wire rack.
• 12. Frosting the cake: Bring brown sugar, butter, and milk to a boil in a small saucepan, whisking constantly. Remove from heat and stir in vanilla. Be careful, as mixture will bubble up violently!
• 13. Gradually whisk in confectioners' sugar. Allow mixture to harden slightly and pour over completely cooled cake. Garnish with additional pecans, if desired.

Steps:

• Heat oven to 450 degrees.
• Make pie crust as directed on box for one-crust pie shell, using 9" glass pie pan, except DON'T prick crust.
• Bake 9-11 minute or until light brown. If crust fluffs up gently push down with fork.
• Reduce oven temp to 350.
• In a small bowl, stir together streusel ingredients except butter until it looks like coarse crumbs. Set aside.
• In a large bowl gently mix apple layer ingredients, set aside.
• Mix cream cheese and sugar well. Beat in egg and vanilla and mix well.
• Spread cream cheese mixture into pie shell. Add the apple slices evenly. Top with streusel mixture and top with small chunks of butter.
• Bake 50-60 minutes, or until apples are tender and streusel is golden. You may need to cover the pie loosely with foil the last 15 minutes of baking to prevent over browning.
• Let pie cool 1 hour prior to eating. Store pie in fridge.