Apple Cream Cheese Cake

by angelika on September 21, 2012

It’s Plant Food Fabulous’s Second Anniversary Party! It’s been a wonderful two years filled with such great food and memories. In celebration we are hosting a contest!!! One lucky winner will be awarded a $50 gift card to Amazon.com. What better way to get that great new cookbook you’ve been wanting to try- or some new piece of equipement. I won’t even fault you if you buy something not kitchen related. So how do you win this awesome prize?

  1. Comment below for one entry, telling us your favorite Plant Food Fabulous recipe.
  2. For an additional entry like us on Facebook, then come back and comment.
  3. For another entry follow me on twitter, then come back and tell me.
  4. Subscribe by email for another entry. Link is on the side pannel, then comment that you followed.
  5. Share my facebook page on your wall, then comment below with the link, for another chance to win.
  6. Follow my Tempting Treats board on Pinterest for yet another chance to win.

The contest will remain open for one week. On Friday September 28th I will draw a name using random.org and contact the lucky winner. Good luck!

In honor of our second anniversary I went back to my apple roots. My very first post was my famous apple pie. (please don’t make fun of my early photos) My first anniversary reinvented the apple pie, with apple pie bites; to date one of my most popular recipes. This year I made Souther Living’s Apple Cream Cheese Bundt Cake. It’s an pecan studded apple spiced cake with a cheesecake swirled (or in my case sandwiched) between the layers. It’s topped off with the most amazing icing that tastes like you tapped a maple tree and poured the sugary bits over the cake. It’s moist and dense and really a celebration of autumn. You and your guests are sure to love it.

Beat the cream cheese with the butter and sugar until smooth. Add the eggs, flour and vanilla and beat until just combined. Set aside.

Preheat the oven to 350. Toast the pecans for about 8 minutes, once they smell fragrant they are ready. Remove the nuts to a bowl or board to cool. Once they are cool chop them finely.

Mix the dry ingredients together in a lage bowl, including the sugars. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir the wet ingredients into the dry ingredients and mix until it just barely comes together. A few flour streaks are perfect.

Stir in the apples and the pecans, and mix until they are evenly distributed. Spoon 2/3 of the batter into the prepared bundt tin. I prepared with butter and flour.  Then spoon the cream cheese mixture on top. Using a pairing knife, swirl the cream cheese into the apple cake batter. I was pretty light touched and did not get much of a swirl. It was still delicious- so I’m not going to sweat it. Spoon the remaining batter on top. Bake for 1 hour to 1 hour and 15 minutes. Test with a cake tester (bamboo skewer in my house) and when it comes out clean it is done.

Let the cake cool for 15 minutes in the pan, then invert the cake onto a plate and slide it on the cooling rack. The cake needs to cool completely before you ice it. Southern Living recommends 2 hours. If your cake bubbles up like mine did, you can trim the top to make it sit on the plate perfectly. It’s also a great way to taste the cake before you serve it, you know quality check. One tip if you cut it, set the cake on a piece of parchment so the cut edge does not stick to anything. 

When the cake is cool make the icing. Bring the brown sugar, milk and butter to a boil on medium heat. Boil for 2 minutes, then remove from heat and stir in the vanilla. Whisk in the powdered sugar until smooth. I would highly recommend sifting the powdered sugar first. I did not, and the effort it took to get the icing smooth- I swear gave me arm cramps. Spoon the icing over the cake letting it drip down the sides. I clearly could use some practice with this art form, it frustrated me to no end that my drips were not as pretty as the magazine. I did, however, discover two things. If you wait for the icing to dry, you can pry it off with no ill effects. Also, you can reheat it and try again. Not that I had to do either of those things, but I will say the photos are of the one section that turned out ok in my eyes. 

5.0 from 3 reviews

Apple Cream Cheese Cake
 
Prep time
Cook time
Total time
 
recipe from Southern Living Magazine
Author:
Recipe type: dessert
Serves: 12
Ingredients
  • ~ Cheesecake Filling~
  • 1 (8-oz.) package cream cheese, softened
  • ¼ cup butter, softened
  • ½ cup granulated sugar
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ~Apple Spice Cake~
  • 1 cup finely chopped pecans
  • 1½ cups all-purpose flour
  • 1½ cups whole wheat pasty 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
  • ½ teaspoon ground allspice
  • 3 large eggs, lightly beaten
  • ¾ cup sunflower oil
  • 1 cup applesauce
  • 1 teaspoon vanilla extract
  • 3 cups peeled and finely chopped apples, about 1½ lb. (I used Granny Smith)
  • ~ Praline Icing~
  • ½ cup firmly packed light brown sugar
  • ¼ cup butter
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
Instructions
  1. To prepare the cheesecake beat the cream cheese, butter and sugar in a mixer fitted with the paddle attachment until smooth.
  2. Add the eggs, flour and vanilla and beat until just blended.
  3. Preheat the oven to 350º
  4. Roast the pecans on a sheet pan for 8 minutes, remove to a plate to cool.
  5. Whisk all the dry ingredients together (including sugars).
  6. Combine the eggs, applesauce, oil and vanilla in a bowl.
  7. Add the wet ingredients to the dry, mixing until just combined.
  8. Stir in the apples.
  9. Spoon ⅔ of the batter into a buttered and floured bundt pan.
  10. Spoon the cream creese layer on top, and use a pairing knife to swirl it into the cake batter.
  11. Spoon the rest of the cake batter on top.
  12. Bake at 350º for 1 hour to 1 hour 15 minutes. Testing for a cake tester to come out clean.
  13. Cool in the pan for 15 minutes, then turn it out to cool completely. (2 hours)
  14. To make the icing bring ½ cup brown sugar, ¼ cup butter and 2 tablespoon milk to a boil over medium heat. Whisk constantly.
  15. Boil for 2 minutes, then remove from heat and whisk in the vanilla and powdered sugar.
  16. Whisk constantly until smooth. Then stir with a spoon for 3-5 minutes waiting for the icing to cool and thicken.
  17. Spoon icing over the cake and decorate with pecans.
  18. If the icing gets too thick to pour nicely, reheat it on the stove for a minute.

{ 46 comments… read them below or add one }

Amy schillinger September 21, 2012 at 6:13 pm

Fig Gorgonzola flatbread. I make it all the time!

Reply

Kate Hill September 21, 2012 at 11:25 pm

I love love love your lentil shepard pie! I make it far too often ;)

Reply

tisa September 21, 2012 at 11:43 pm

butternut squash risotto.
YUMMMMMMMMMM

Reply

marci September 22, 2012 at 12:10 am

So many fabulous recipes that I hate choosing one! I think I have to say the Apple Cheddar Scones.

Reply

katya demarigny September 22, 2012 at 2:32 am

liked you on FB!

Reply

Abi September 22, 2012 at 12:54 pm

Your Jalapeno Corn Cakes are so yummy! Andy and Anderson are fans, too.

Reply

Abi September 22, 2012 at 4:26 pm

following on pintrest and twitter now too :)

Reply

keri ann September 22, 2012 at 4:50 pm

I love the pineapple coconut muffins! I substitute some low fat ingredients and everyone raves about them still.

Reply

keri ann September 22, 2012 at 4:55 pm

Already liked u on FB….and I just subscribed through emails

Reply

Melinda September 22, 2012 at 10:14 pm

Why are you making me choose ONE favorite recipe? you KNOW I love everything you make and dive into it with gluttonous devotion. The word Foodgasm was created to describe your sumptuously sinful desserts, true story. BUT if I HAVE to pick a favorite- like if Im being held at knife point and Martha Stewart is MAKING me tell her what I think your absolute BEST is (and if Im being held hostage by Martha Stewart because of you, I seriously expect you come through with a solid and help a sister out)… I’d pick the Coconut Cake. O.M.G delish.

Im already following on FB, Twitter and Pinterest.

Reply

Stephanie Swearingen September 23, 2012 at 4:26 pm

Mmm looks good!!

Reply

charj September 23, 2012 at 5:48 pm

Lentil Shepherd’s Pie would have to be my favorite

Reply

Anna September 23, 2012 at 8:44 pm

Whole wheat chocolate chip cookies!

Reply

spacemonkey1138 September 24, 2012 at 2:06 am

Caramel Apple Galette!

Reply

Virginia September 24, 2012 at 2:18 am

I just made this cake today because I am so excited about apple season, and I think Apple Cream Cheese cake is now my favorite! Delish!

Reply

Marisol September 24, 2012 at 4:06 am

Your strawberry Muffin recipe looks amazing! Also, love the adorable hearts on them. It’s on my list of next recipe to try! :)

Reply

karen September 24, 2012 at 4:34 am

Butternut squash soup!
karenreichmann@hotmail.com

Reply

heather September 24, 2012 at 3:37 pm

Homemade plum vanilla preserves or fig preserves.

Reply

MelodyJ September 24, 2012 at 3:48 pm

I like the Peanut Butter Chocolate Chip Cookies.

melodyj(at)gmail(dot)com

Reply

Sarah September 24, 2012 at 5:33 pm

I’m totally partial to desserts right now (since I’ve minimized them for my pre-wedding diet:), so I think my favorite Plant Food Fabulous recipe is Cinnamon Dolce Macarons – yum!!!

Reply

Sarah September 24, 2012 at 5:34 pm

I like you on facebook!

Reply

Sarah September 24, 2012 at 5:34 pm

I follow you on twitter!

Reply

Sarah September 24, 2012 at 5:35 pm

& I follow Tempting Treats on pinterest. Now I’m hungry…

Reply

Kathleen September 24, 2012 at 6:31 pm

OMG, that looks so fantastic!! Ahhhhh I could dive right in. THanks for posting.
Kathleen

Reply

Kim September 24, 2012 at 8:13 pm

I’m new to your site but I made the apple cream cheese cake last night and loved it! I think that is my fav. recipe so far!!!

Reply

Emily R. September 24, 2012 at 8:27 pm

The Cauliflower Gratin looks to-die-for! I’m hoping to make it soon and see if my husband can tell it’s cauliflower and not just some delicious cheesy potato concoction. ;)

Reply

Emily R. September 24, 2012 at 8:27 pm

I liked you on Facebook!

Reply

Emily R. September 24, 2012 at 8:28 pm

I really like the look of the Cauliflower Gratin! I’m looking forward to making it for my husband soon.

Reply

Emily R. September 24, 2012 at 8:29 pm

I’m now following you on Twitter!

Reply

Emily R. September 24, 2012 at 8:30 pm

I’m now following you on Twitter! (my comments don’t appear to be showing up, so hopefully this doesn’t come through twice…)

Reply

Emily R. September 24, 2012 at 8:30 pm

I’ve subscribed to your blog!

Reply

Emily R. September 24, 2012 at 8:31 pm

I’m now following Tempting Treats on Pinterest

Reply

Louis September 24, 2012 at 11:55 pm

Your lemon blueberry cake

Reply

Meryl September 24, 2012 at 11:55 pm

I’d like to try the Cauliflower Gratin.

Reply

Greta September 25, 2012 at 5:09 pm

I am new to PFF but you can bet I’ll be making your chickpea soup- FABULOUS recipe!

Reply

Greta September 25, 2012 at 5:30 pm

I follow you on pinterest- can’t wait to get some great ideas!

Reply

Andrea September 25, 2012 at 8:53 pm

My favorite recipe that I do often is your Cauliflower Leek Soup.
I love cauliflower and I love leeks, my son loves it as well!
Happy anniversary!!

Reply

charj September 26, 2012 at 3:11 pm

I subscribed by email to follow your blog

Reply

Bailey hess September 28, 2012 at 3:45 pm

I too have so many favorites, your recipes instantly become “go to’s”. I’m going to go with cabbage crunch salad as my fave even though it feels like a betrayal to do many of the other recipes I love!

Reply

Tricia September 28, 2012 at 4:23 pm

OMG your Butternut Squash soup sounds AHmazing.

Reply

Tricia September 28, 2012 at 4:24 pm

This may sound awkward but: I like you on Facebook! There I said it!

Reply

Tricia September 28, 2012 at 4:25 pm

I am also one of your creepy twitter stalkers :)

Reply

Tricia September 28, 2012 at 4:27 pm

I also subscribed to your emails. Can you say “STALKER SUPREME”?

Reply

Tricia September 28, 2012 at 4:29 pm

I am going to make a dairy-free version of this: http://www.facebook.com/tricia.louise.3

Reply

Kate Hill September 28, 2012 at 6:02 pm

I shared the link on facebook :)

And I already liked you on facebook .. does that count for another entry?? ;)

Reply

angelika September 29, 2012 at 2:59 pm

Contest closed-the winner is #22 Sarah. Thank you all for participating, it’s been so much fun to see what people are cooking! XOXO Angelika

Reply

Leave a Comment

Rate this recipe:  

CommentLuv badge

Previous post:

Next post: