- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1 large egg
- 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
- 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.
- 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.
- 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.
- 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. Yield: 12 servings.
Reviews forWilliam Tell's Never-Miss Apple Cake
"This cake is amazing, delicious, and was a huge hit at my recent dinner party! I searched the Internet for a fall seasonal dessert, and this cake sounded good. I read many reviews, including ones where people indicated they had challenges removing the cake from the fluted bundt pan. I followed the directions, added a little extra shredded carrots (shredded 2 large carrots for about 1 1/4 cups) as well as a little extra apple (chopped 2 large Granny Smith apples for about 2 1/2 cups.) I use Organic Coconut Oil (from Costco) as my go to shortening for all baking, so I greased and lightly floured my fluted bundt pan with coconut oil followed by flour. The cake took the full 60 minutes to bake, although I started checking it at 50 minutes. I let it cool for the 10 minutes, and then inverted the cake directly to a pedestal glass cake plate. The cake slid out without the slightest hesitation and was beautiful and perfect! As I felt the cake sounded flavorful enough, I opted not to add the additional glaze. I served it to my family and guests who ranged in age from 15 to 90 years old, and everyone raved about it, including a few who had a second slice! This will become my new fall favorite dessert...and very likely a cake I will make year-round! I'm planning on adding it to my dessert selection for Thanksgiving, and may add the glaze for the added finished look and dimension. Thank you so much for this incredible recipe! (I also must add that this is the first time I have ever felt compelled to write a review on a recipe...it was that good!)"
"Sometimes I use a new recipe instead of the old standbys because the reviews are so good, but this one backfired. I followed the recipe exactly - cooked for 60 minutes because it did not test done at 50 or 55. I had a hard time getting it out of the pan even though I used shortening and a heavy coat of flour, so I had to patch it together. Nevertheless, it looked delicious with the glaze and nuts and the texture was ok. The problem is . . . it has no flavor. The predominate flavor is toasted nuts, cinnamon, some of the cream cheese, but it just wasn't tasty. The glaze is too sweet and overtakes the subtle apple. This took a lot of prep and it was not worth it -- I'll stick to my old standbys."
"Very good, although a bit dry."
"i reduced the sugar and it still tasted delicious. will be baking this again!"
"Jamie, what kind of apples do you use?"
"I have made this cake several times and have always gotten rave reviews from family and/or guests. I have a non-stick bundt cake pan and I also have a regular angel food pan (not non-stick). I have found in the past that whatever cake I make, it seems to stick in the bundt pan. So, I now use the angel food pan - greased well with pure butter or crisco and then flour the pan well. (Do not use oleo as most have water in them and also do not use Pam spray). I run a table knife gently around edge of pan and around the inside tube after taking out of oven, and have yet to have any cake stick in this pan. "Live and Learn" as my grand-mother always told me."
"It's a 5 star rating for me (my review would only allow me 4 stars). Wonderful flavor. Everyone requests it. One of our family all-time favorites!"
"This cake was a HUGE hit in our house!! A family favourite!"