Happy Friday! Do you have your Thanksgiving menu on the mind, like me? I have tried several new recipes this year and I having a hard time figuring out what I want to make! It is a good problem to have! A couple of weeks ago I made this lovely Apple Cream Cheese Bundt Cake with Browned Butter Glaze and it was incredible! Super moist and flavorful and I keep thinking it would be a fun addition to pie this Thanksgiving. What do you think? Do you serve any desserts other than traditional pie?
This pretty cake caught my eye when it was on the cover of my Southern Living magazine and then I got a picture of my missionary son at some very sweet persons home for Sunday dinner and they sent me this picture:
I thought that cake looked like the one on the cover of Southern Living and sure enough it was!! She told me that it had caught her eye too and that it was delicious! Obviously, then I really had to make it!! I was waiting for a good reason, and ended up bringing it to a church function. It was so fun to make and it got rave reviews. I LOVE all the recipes I try from Southern Living. I think if I ever move out west, I will still subscribe to Southern Living. It’s my favorite!
Whether you make this for Thanksgiving or sometime else, you will LOVE this beautiful cake! The original recipe had a Praline Glaze, but I was in the mood for a Brown Butter one. I will include the recipe for both.
Enjoy!!
Other fantastic recipes with Apples:
Fuji Apple Chicken Salad (Panera Bread Copycat recipe)
Apple Sauce Snickerdoodle Muffins
And many more apple recipe here!
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Apple Cream Cheese Bundt Cake
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
- 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
- 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 Gala apples (about 1 1/2 lb.)
Brown-Butter Glaze
- 4 ounces (1 stick) unsalted butter
- 2 cups sifted confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 2 to 4 tablespoons whole milk
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
Instructions
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.
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.
- 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.
- 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).
Prepare Brown-Butter Glaze:
- Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.
- Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.
Prepare Praline 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.
Recipe Source: Southern Living Magazine
On my screen it looks fine–so I am not sure what is going on!Thank you so much for letting me know!! I will try and fix it.
On my screen it looks fine–so I am not sure what is going on!Thank you so much for letting me know!! I will try and fix it.
This sounds great. I get that magazine also and love it. I wanted to let you know. I am unable to view this cake picture and also the crab dip one. While the picture shows up, it is huge and is cut off, so you can’t really see it.
This sounds great. I get that magazine also and love it. I wanted to let you know. I am unable to view this cake picture and also the crab dip one. While the picture shows up, it is huge and is cut off, so you can’t really see it.