Wednesday, October 12, 2011

Southern Take on Northern Cake - Apple Harvest Cake

I Love This Cake....it is so moist and delicious.  I saw it on this month's cover of Southern Living but I tweeked it a little to make it easier to make.  I dont care for many different bowls and if I can dump everything, I do.  So, here it goes:

Cream Cheese Filling:

1 8oz. brick of Reduced Fat Cream Cheese (never, ever non fat)
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 Tbs. flour
1 1/2  tsp. vanilla

Apple Cake Batter:
1 cup finely chopped pecans, toasted
3 cups flour
1 cup sugar
1 cup light brown sugar
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
2 tsp. all spice (or, 1 tsp. nutmeg and 1 tsp. allspice)
3 large eggs, beaten
3/4 cup canola oil
3/4 cup appleasauce
1 1/2 tsp. vanilla extract
3 cups peeled and finely chopped apples (gala, or grannies - or mixed)

Praline Frosting
1/2 cup light brown sugard
1/4 cup butter
3 TBS. milk
1 tsp. vanilla
1 cup powdered sugar

To prepare the filling.  Beat the first three ingredients at medium speed.  Add egg, flour, and vanilla and beat until blended.  Set aside.



Meanwhile, toast your pecans.  Just put them on a cookie sheet and bake at 350 degrees for about 7-8 minutes.  Make sure you dont burn them...they catch very easy. 





In a BIG bowl, stir flour and your next seven ingredients.  Next throw in everything else with your apples being last.  Mix well. 

Spoon 1/2 of your apple batter into a bundt pan (well greased).  Place your cream cheese mixture over the apple batter.  Swirl with a paring knife (lightly).  Spoon remaining batter over the cream cheese. 

Bake at 350 degrees for one hour.  Cook cake for about an hour before you try to pop it out.  Make sure it is thoroughly cooled before adding frosting.

For the frosting:  Bring your butter, sugar, and milk to a boil over medium heat and whisking alot.  Boil one minute. Remove from heat and add vanilla and powdered sugar until smooth.  Stir gently for 3-5 minutes and let cool till it begins to thicken.  Pour over cooled cake.  Enjoy!  And make copies of this recipe because everyone is going to ask for it : )



1 comment:

  1. I don't even need to ask...I KNOW it is fab..because you are an AWESOME baker..and I can't wait for dinner!

    I see a course in cooking coming MY WAY...HANDS ON with Lowcountry Mama and taste testing with ME!

    GOD BLESS

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