Apple And Cream Cheese Bundt Cake With Caramel Pecan Topping

Directions:

Prepare Filling:

1. Beat the first 3 ingredients at medium speed with an electric mixer until blended and smooth.
2. Add egg, flour, and vanilla; beat just until blended.

Prepare Batter:

1. Preheat oven to 350º.
2. Bake pecans in a shallow pan for 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
3. Stir together 3 cups flour and the next 7 ingredients in a large bowl.
4. Stir in eggs and the next 3 ingredients, stirring just until dry ingredients are moistened.
5. Stir in apples and pecans.

Layering in Bundt Pan:

1. Spoon two-thirds of the apple mixture into a greased and floured 14-cup Bundt pan.
2. Spoon Apple Cream Cheese Bundt Cake w/Caramel Pec Cream Cheese Filling over the apple mixture, leaving a 1-inch border around the edges of the pan.
3. Swirl filling through the apple mixture using a paring knife.
4. Spoon the remaining apple mixture over Cream Cheese Filling.
5. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in the center comes out clean.
6. Cool the cake in a pan on a wire rack for 15 minutes.
7. Remove from the pan to a wire rack and cool completely (about 2 hours).

Prepare Frosting:

1. 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.
2. Boil for 1 minute, whisking constantly.
3. Remove from heat; stir in vanilla.
4. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until the mixture begins to cool and thickens slightly.

Finishing Touches:

1. Pour the frosting immediately over the cooled cake.
2. Garnish with pecans.