FRESH APPLE-CREAM CHEESE BUNT CAKE

CREAM CHEESE FILLING:

1 (8-oz.) Box Cream Cheese, softened
1/4 Cup Butter, softened
1/2 Cup Granulated Sugar
1 Larg Egg
2 Tablespoons All-purpose Flour
1 Teaspoon Vanilla Extract
APPLE CAKE BATTER:

2 Cup 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
1/2teaspoon baking soda
1/2 Teaspoon Ground Allspice
3 Eggs, slightly beaten
3/4 Cups Canola Oil
3/4 Cup Applesauce
1 Teaspoon Vanilla Extract
 3 Cups Peeled and finely chopped Granny Smith Apples(11/2 Lbs.)

PRALINE FROSTING:

1/2 Cup Firmly Packed Light Brown Sugar
1/4 Cup Butter
6 Tablespoons Milk
1 Teaspoon Vanilla Extract
1 Cup Powdered Sugar
Preparation

 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.
Prepare Batter: Preheat oven to 350. 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 ings. in a large bowl. Stir in eggs and next 3 ings. stirring just until dry ings. are moistened. Stir in apples and pecans. Save some of the toasted pecan for garnish on top of cake. Spoon 2/3's of apple mixture into a sprayed and floured bunt pan. Spoon cream cheese fill over apple mixtue, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. If to thick to do this then just use it as a tunnel and don't try to swril. Spoon remaining apple mixture over cream cheese filling. Bake at 350 for 1 hour and 15 minutes or until a tootpick comes out clean.
 Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely around 2 hours.
 Prepare Frosting: Bring 1/2 cup brown sugar, 1/2 cup butter, and 4 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. Garnish with some of the toasted pecans.