Ingredients:
Cream Cheese Filling:
1 pkg (8 oz.) cream cheese, softened
1/4 c butter, softened
1/2 c granulated sugar
1 large egg
2 Tbsp tablespoons all-purpose flour
1 tsp teaspoon vanilla extract
Apple Cake Batter:
1 c finely chopped pecans
3 c all-purpose flour
1 c granulated sugar
1 c firmly packed light brown sugar
2 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
1 tsp ground nutmeg
1/2 tsp ground allspice
3 large eggs, lightly beaten
Directions:
Prepare Filling:
Beat the first 3 ingredients at medium speed with an electric mixer until blended and smooth.
Add egg, flour, and vanilla; beat just until blended.
Prepare Batter:
Preheat oven to 350º.
Bake pecans in a shallow pan for 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
Stir together 3 cups flour and the next 7 ingredients in a large bowl.
Stir in eggs and the next 3 ingredients, stirring just until dry ingredients are moistened.
Stir in apples and pecans.
Layering in Bundt Pan:
Spoon two-thirds of the apple mixture into a greased and floured 14-cup Bundt pan.
Spoon Apple Cream Cheese Bundt Cake w/Caramel Pec Cream Cheese Filling over the apple mixture, leaving a 1-inch border around the edges of the pan.
Swirl filling through the apple mixture using a paring knife.
Spoon the remaining apple mixture over Cream Cheese Filling.
Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in the center comes out clean.
Cool the cake in a pan on a wire rack for 15 minutes.
Remove from the pan to a wire rack and cool completely (about 2 hours).
Prepare Frosting:
Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly.
Boil for 1 minute, whisking constantly.
Remove from heat; stir in vanilla.
Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until the mixture begins to cool and thickens slightly.
Finishing Touches:
Pour the frosting immediately over the cooled cake.
Garnish with pecans.