Apple - Cream Cheese Bundt Cake

Cake Batter:

1 cup finely chopped pecans

3 cups flour

1 cup sugar

1 cup brown sugar

2 teaspoons cinnamon

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon allspice

3 eggs, beaten

3/4 canola oil

3/4 cup applesauce

1 teaspoon vanilla

3 cups peeled and finely chopped apples

Cream Cheese Filling:

1 (8 ounce) package cream cheese, softened

1/4 cup butter softened

1/2 cup sugar

1 egg

2 tablespoons flour

1 teaspoon vanilla

Prepare filling: Beat first three ingredients until blended and smooth. Add egg, flour and vanilla; mix in well. Set aside.

Prepare batter: Preheat oven to 350 degrees. Stir together flour, sugar, brown sugar, salt, baking soda and spices. Stir in eggs, canola oil, applesauce, and vanilla, stirring just until dry ingredients are moistened. Stir in apples and pecans. Spoon 2/3 of the 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. Swirl filling through batter a little. Spoon remaining apple mixture over filling. Bake at 350 for one hour, or until done. Cool cake in pan on wire rack 15 minutes; remove cake from pan and cool completely. 

Praline Frosting:

1/2 cup brown sugar

1/4 cup butter

3 tablespoons milk

1 teaspoon vanilla

1 cup powdered sugar

Bring brown sugar, butter and milk to a boil 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 3-5 minutes, or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

{my picture from Lens Love this morning}