- 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
- Preheat oven to 350°. 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 flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in 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 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely.
- In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir 1 minute. Remove from heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans. Yield: 12 servings.
Reviews for William Tell's Never-Miss Apple Cake
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This was an excellent tasting cake. I agree with the muldane/ordinary look: that is the trouble with bundt cakes. By adding toasted, largely-chopped pecans helps the look. You really can't beat a fall day, cup of cider or coffee with this cake. I applaud the originator!!
this cake was amazing i have been asked to make this cake for so many events .
A nice bundt cake that keeps its height. Mine needed almost 15 minutes more baking time than called for. I didn't glaze it but visually it would have been a nice touch because it's one of those bundts that tastes a lot better than it looks! I solved that problem by presenting it already sliced...it made for a very pretty platter. Like other apple cakes, the batter will get pretty stiff before you fold in the apples, but while baking the apples will release their delicious juices and will result in a moist but not wet cake.
This cake is fantastic!!! My husband loves it. It's perfect for fall!
We loved this cake. Really like the flavor of the icing as well.