Re: First but not my last Bundt

deepwaterdotter · ‎03-09-2010

My SIL's recipe for Cream Cheese-Filled Apple Bundt Cake with Caramel Sauce. It's a bit of work, but very rich and delicious:

Cake:

3 cups flour

1 tsp baking soda

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

3 cups peeled and chopped apples

1 tbsp lemon juice

3 tbsp dark brown sugar

2 tsp vanilla

1 1/4 cup vegetable oil

2 cups sugar

3 eggs

Filling:

8 oz softened cream cheese

1/3 cup sugar

1/2 tsp vanilla

1 egg

Caramel sauce (can be made ahead of time and refrigerated):

4 tbsp butter

1 cup brown sugar

1/2 cup half-and-half

1 tbsp vanilla

Pinch of salt

Whisk flour, baking soda, cinnamon, nutmeg, and salt in bowl and set aside.

Toss apples with lemon juice in separate bowl. Stir in dark brown sugar and 1 tsp vanilla. Set aside

Mix oil, sugar, and 1 tsp vanilla in separate big bowl with electric mixer. Mix in eggs one at a time. Stir in flour mixture until just blended. Drain apples and stir into batter.

Pour into well-greased and floured Bundt pan.

Beat cream cheese until smooth with electric mixer. Beat in 1/3 cup sugar, 1/2 tsp vanilla, and 1 egg until smooth.

Make a 1" deep trench in the middle of the cake batter (I use a teaspoon), then spoon cream cheese mixture into trench. Swirl mixture throughout batter with a butter knife.

Bake at 350 degrees for 1 hour and 15 minutes. Insert toothpick often to test until only a few moist crumbs come out. Let cool in pan before removing to serve.

To make caramel sauce, whisk butter, brown sugar, half-and-half, and salt over low heat in saucepan. Bring to simmer and slowly whisk until slightly thickened, about 5-7 minutes. Whisk in vanilla for a minute to thicken more. Store in jar in refrigerator if making ahead. Warm slightly before serving over cake.