APPLE CREAM CHEESE BUNDT CAKE WITH CARAMEL PECAN FROSTING

One of the things that I love to do is bake.

I found this recipe online and I knew I had to share it.

Here's the recipe.  Enjoy!

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 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)

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 350.  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 for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.  Cool cake 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 tablespoons milk to a boil in a 2 quart 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.