CREAM CHEESE APPLE BUNDT CAKE

Cream Cheese Filling:

8oz. Cream Cheese, room temp.
1 Large Egg
2 Tablespoons All-purpose Flour
1 Teaspoon Vanilla
1/4 Cup Unsalted Butter, softened
1/2 Cup Granulated Sugar

For The Apple Cake Batter:
1 Cup Finely Chopped Pecans, lightly toasted
3 Cups All-poupose 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
3 Large Eggs, lightly beaten
1 Teaspoon Vanilla Extract
3 Cups Jonathan or Gala Apples, peeled and finely chopped
1/2 Teaspoon Ground Allspice
3/4 Cup Canola Oil
3/4 Cup Applesauce

For The Praline Frosting:
1/2 Cup Firmly Packed Light Brown Sugar
1/4 Cup Butter
3 Tablespoons Milk
1 Teaspoon Vanilla Extract
1 Cup Powdered Sugar

Prepare the Filling:
Beat the cream cheese, butter, and granulated sugar at medium speed with an electric mixer until blended and smooth. Add the egg, flour and vanilla. Beat just until blended.

Prepare the Batter:
Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with non-stick spray and cover with flour. (Or do like I do and use Baker’s Joy.) Stir together the flour, granulated sugar, brown sugar, cinnamon, salt, baking soda, nutmeg and allspice. Then add the eggs, oil, applesauce and vanilla; stir just until the dry ingredients are moistened. Stir in the apples and pecans.
Spoon 2/3 of the apple batter into the prepared pan. Spoon the cream cheese filling over the batter, leaving a 1-inch border around the edge of the pan. Swirl the filling through the apple batter using a knife. Spoon the remaining batter over the filling.
Bake for 1 hour to 1 hour and 15 minutes or until a toothpick inserted near the center come out clean. Cool in the pan for 10 minutes and then turn out on a cooling rack and let the cake cool down completely.

Prepare the Frosting:
Bring the brown sugar, butter, and milk to a boil over medium heat, whisking constantly. Boil for 1 minute while still whisking constantly. Remove from heat and stir in vanilla. Gradually whisk in the powdered sugar until smooth; stir gently for 3-5 minutes or until the frosting begins to cool and thickens slightly. Pour immediately over the cooled cake.