I'm so glad that the storm missed us ,but I am real sorry for all those who have suffered the effects of this storm my families thoughts and prayers are with you all God Bless .
Now I would love to share this wonderful recipe I found enjoy ! :0)
Apple-Cream Cheese Bundt Cake
Recipe from
Southern Living September 2011
Ingredients
CREAM CHEESE FILLING:
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
APPLE CAKE BATTER:
1 cup finely chopped pecans
(I was cheap and just bought the little 1/2 cup bag in the baking aisle) 3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
Since mine was freshly ground, I used about half this. 1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and finely chopped apples (about 1 1/2 lb.)
I used Mutsu, and it only took 2 to get to three cups!
PRALINE FROSTING:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar
Preparation
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 350º.
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 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; 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.