Apple and Cream Cheese Bundt Cake with Caramel Pecan Frosting with gluten free substitutions

Apple and Cream Cheese Bundt Cake with Caramel Pecan Frosting with gluten free substitutions

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 (GF use Domata)
  • • 1 teaspoon vanilla extract
  • • Apple Cake Batter:
  • • 1 cup finely chopped pecans
  • • 3 cups all-purpose flour (GF use Domata)
  • • 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 apples (about 1 1/2 lb.)
  • • Caramel Pecan Frosting:
  • • 1/2 cup firmly packed light brown sugar
  • • 1/4 cup butter
  • • 3 tablespoons milk
  • • 1 teaspoon vanilla extract
  • • 1 cup powdered sugar
  • • 1 cup pecan halves (garnish)

Directions

  1. Prepare Filling:
  2. Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
  3. Prepare Batter:
  4. Preheat oven to 350º.
  5. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
  6. 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.
  7. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan.
  8. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan.
  9. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over
  10. Cream Cheese Filling.
  11. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
  12. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
  13. Prepare Frosting:
  14. 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.
  15. Remove from heat; stir in vanilla.
  16. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly.
  17. Pour immediately over cooled cake.
  18. Garnish with pecans.