by jerseyhousewife
Photo by jerseyhousewife
jerseyhousewife's Notes:
2 large apples, peeled and diced Ask a question about this ingredient
1/2 teaspoon nutmeg Ask a question about this ingredient
1 tablespoon cinnamon Ask a question about this ingredient
1/2 cup butter, softened + 2 tablespoons (divided) Ask a question about this ingredient
2 cups flour Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 cup sugar, + 1/2 cup (divided) Ask a question about this ingredient
3 eggs + 1 egg (for filling) Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
1/4 cup milk Ask a question about this ingredient
8 ounces cream cheese Ask a question about this ingredient
Zest of one lemon Ask a question about this ingredient
4 tablespoons butter Ask a question about this ingredient
1/2 cup brown sugar (packed) Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1/2 cup chopped pecans (optional) Ask a question about this ingredient
Melt two tablespoons of butter in a saucepan over medium heat. Add diced apples, nutmeg and cinnamon. Cook until apples are soft, about 3 minutes. Remove from heat and let cool.
Ask a question about this stepPreheat oven to 350 degrees (f) and prepare a Bundt pan with butter and flour.
Ask a question about this stepSift together flour, baking powder and salt. In a separate bowl, cream together one-half cup of butter with the sugar. Add three eggs, one at a time and beat well. Mix in vanilla and milk. Combine with dry ingredients. Fold in cooked apples.
Ask a question about this stepIn a separate bowl, combine cream cheese, one egg, 1/2 cup sugar and the zest of one lemon. Mix until smooth in texture.
Ask a question about this stepPour half the cake batter into prepared Bundt pan. Spoon cream cheese filling evenly over batter and then cover with remaining half of the batter. Bake for 50 - 55 minutes, or until cake is done. You can test doneness by pressing lightly on the cake to see if it springs back. Cool completely.
Ask a question about this stepPrepare caramel glaze with pecans. Melt butter in a medium saucepan over medium-low heat. Add brown sugar and cook, stirring until sugar is melted completely. Add salt and cream and continue cooking and stirring for 2 minutes. Let cool for 5 minutes. Remove cake from pan and spoon glaze evenly over cake. Sprinkle chopped pecans over top.
Ask a question about this stepDelicious! I do not have a bundt pan (how can that be, right?) so I used 2 bread loaf pans - it may not have looked as pretty, but my husband did not mind one bit! Pecans added the perfect airy crunch to this fall dessert.
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
I made this for Thanksgiving and omitted the glaze because it was so delicious! Now I'm making it for Christmas too.