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CARAMEL PECAN TOPPING RECIPE – A great dessert the family is sure to love

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Onward to day three for Apple Week! I saw this recipe for Apple and Cream Cheese Bundt Cake with Caramel Pecan Frosting at Jenny Bakes. It is the essence of Fall flavors in a bundt cake. A moist, spicey cake is mixed with a cream cheese filling, then over the top is a sweet caramel frosting studded with pecans.

 

Note: When the recipe says to immediately pour the frosting over the cake, please do that! I waited a few minutes too long and it became impossible to pour over the cake and was difficult to work with.

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

7 mars 2019

1/3

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)

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 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. Garnish with pecans

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