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William Tell’s Never-Miss Apple Cake

TOTAL TIME: Prep: 40 min. Bake: 50 min. + cooling YIELD: 12 servings.
I bake my family-favorite fall cake to usher in this abundant season. It looks so luscious that eating one piece is nearly impossible. —Jamie Jones, Madison, Georgia

Ingredients

  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg
  • CAKE:
  • 1-3/4 cups sugar
  • 1 cup canola oil
  • 3 large eggs
  • 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, toasted
  • 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

Directions

  • 1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a small bowl, beat cream cheese and sugar until smooth; beat in egg.
  • 2. For cake, in a large bowl, beat sugar, oil and eggs until well blended. In another bowl, whisk flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture. Stir in apples, carrots and pecans.
  • 3. Transfer half of the batter to prepared pan; layer with cream cheese mixture, then remaining batter. Bake 50-60 minutes or until a toothpick inserted in cake portion comes out clean. Cool 10 minutes before removing to a wire rack to cool completely.
  • 4. For icing, in a large saucepan, combine brown sugar, butter and milk; bring 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.

Nutrition Facts

1 slice: 614 calories, 36g fat (9g saturated fat), 102mg cholesterol, 407mg sodium, 68g carbohydrate (50g sugars, 2g fiber), 7g protein.

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