Candied Apple Fudge Bundt Cake


Bundt cakes have gotten a bad name over the years, remember ‘My Big Fat Greek Wedding’, where the wishy-washy mother-in-law brings a bundt cake to the over the top engagement party and the bride’s Greek families reaction. Bundt cakes can be elevated to a show stopping dessert so easily. I have a repertoire of deliciously eye popping bundt cakes that are a great addition to any dinner or party. 

                             Candied Apple Fudge Bundt Cake

  
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
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 Gala apples (about 1 1/2 lb.)

PRALINE FROSTING:
1/2 cup firmly packed light brown sugar
1/4 cup butter
3 tablespoons milk
1 teaspoon vanilla extract
1 cup powdered sugar


CARAMEL TOPPING

1 bag of caramels
1 tablespoon water

CHOCOLATE GLAZE
3/4 cup semisweet chocolate morsels
3 tablespoons butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

Pecan halves

Preparation

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 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.

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 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).

5. Prepare Praline 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.

6. Combine caramels with water in microwave proof bowl. Microwave on high for 2  1/2 to 3 minutes. Stir for one minute and drizzle over cake.
 

7. Prepare White Chocolate Glaze: Melt chocolate and cream in double boiler. Let cool slightly. Whisk in powdered sugar. Drizzle glaze over cake.
Top with pecan halves.7. Prepare White Chocolate Glaze: Melt chocolate and cream in double boiler. Let cool slightly. Whisk in powdered sugar. Drizzle glaze over cake. Top with pecan halves.


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