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Apple Spice Cake With Caramel Frosting

This recipe comes from Southern Living Magazine

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Servings: 12

Prep Time: 00:30

Cook Time: 01:00

Main Ingredients

cream cheese filling

1 (8 ounce) package cream cheese, softened

1/4 cup granulated sugar

1 large egg

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

apple spice batter

1 cup packed light brown sugar

1 cup vegetable oil

1/2 cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

1 - 1/2 teaspoons cardamom

1 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon ground coriander

3 cups all-purpose flour

3 large granny smith apples, peeled and grated

caramel frosting

1/2 cup roughly chopped toasted pecans

caramel frosting

1/2 cup packed light brown sugar

1/4 cup heavy cream

1/4 cup salted butter

1 teaspoon vanilla extract

1 - 1/4 cups powdered sugar, sifted

Preparation

1Prepare the Cream Cheese Filling: Preheat oven to 350 degrees. Beat cream cheese, 1/4 cup granulated sugar, 1 egg, 2 tablespoons flour, and 1 teaspoon vanilla with an electric mixer on medium speed until smooth.

2Prepare the Apple Spice Batter: Beat brown sugar, oil, and 1/2 cup granulated sugar with an electric stand mixer on medium speed until well blended. Add 3 eggs, 1 at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract. Whisk together baking powder, pumpkin pie spice, cardamom, salt, baking soda, coriander, and 3 cups flour. Gradually add to brown sugar mixture, beating on low speed until just blended. Add apples, beat on low speed until just combined.

3Spoon half of the batter into a greased and floured 14-cup bundt pan. Dollop Cream Cheese Filling over the apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through batter using a knife. Spoon remaining batter over filling.

4Bake in a preheated oven until a long wooden pick inserted in center comes out clean, about an hour. Cool cake in pan on a wire rack for 20 minutes , remove from pan to wire rack and cool completely. Spoon frosting over cooked cake and sprinkle with pecans.

5For the Caramel Frosting: Bring brown sugar, cream, and butter to a boil in a 2-quart saucepan over medium, whisking constantly, boil, whisking constantly, 1 minute.

6Remove pan from heat, stir in vanilla. Gradually whisk in powdered sugar until smooth. Gently stir until mixture begins to cool and thicken, 4 to 5 minutes. Use immediately.

Additional Notes

This cake is indescribably delicious!

Reviews: 0

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