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Category: Cakes
Prep Time: Cook Time: Total Time:
1 package (8 ounces) cream cheese, softened
2 cups sugar, divided
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
2 cups chopped peeled tart apples
1 cup shredded carrots
1/2 cup chopped pecans
PRALINE ICING:
1/2 cup packed brown sugar
1/4 cup butter, cubed
2 tablespoons 2% milk
1/2 cup confectioners sugar
1/2 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.
In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in the apples, carrots and pecans.
Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.
Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Frosting: In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir for 1 minute. Remove from the heat; whisk in confectioners sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans. Yield: 12 servings.
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FALL HARVEST APPLE CAKE WITH PRALINE ICING
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Category: Cakes
Prep Time: Cook Time: Total Time:
1 package (8 ounces) cream cheese, softened
2 cups sugar, divided
4 eggs
1 cup canola oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
2 cups chopped peeled tart apples
1 cup shredded carrots
1/2 cup chopped pecans
PRALINE ICING:
1/2 cup packed brown sugar
1/4 cup butter, cubed
2 tablespoons 2% milk
1/2 cup confectioners sugar
1/2 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.
In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in the apples, carrots and pecans.
Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.
Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Frosting: In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir for 1 minute. Remove from the heat; whisk in confectioners sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans. Yield: 12 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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