I know it’s not apple season but I had the desire to bake something with apples in it and decided to make this cake. It has a combination of some warm spices, namely nutmeg and allspice, and a heavenly cream cheese filling that compliments the flavor of the cake. And if that isn’t enough for you, once the cake is cooled you drizzle on a thick and luscious praline frosting. That’s more than enough to satisfy anyone’s sweet tooth!
Lesson Learned 1 – Make sure the eggs are room temperature: This recipe produces a very thick batter that is mixed by hand. You can use a mixer for the cream cheese filling but I highly recommend mixing the batter by hand. That way you are less likely to over mix and wind up with a tough cake. Room temperature eggs incorporate themselves more completely into a batter and you’ll want to ensure that when mixing by hand. Also for ease of mixing, the eggs should also be slightly beaten before putting them into the batter.
Lesson Learned 2 – After you chop the apples sprinkle a little lemon juice on them to avoid browning: I am amazed how many recipes I come across that require chopped apples and don’t address what can happen to an apple once it’s peeled and cut. When an apple is cut open, an enzyme called polyphenol oxidase is released from the cells of the apple and reacts with the oxygen in the air causing the fruit to brown. Lemon juice helps keep apples from browning because it’s full of ascorbic acid and it has a low pH level. Ascorbic acid works because oxygen will react with it before it will react with the polyphenol oxidase. I know this may sound like chemistry class but it helps to explain why you need to used a little lemon juice to keep the chopped apples looking fresh until you add them into the batter. If you chop the apples right before adding them to the batter you may not need lemon juice, but I would err on the side of caution.
I used two gala apples in this recipe. That produced 3 cups of chopped apples. It takes some time to peel, core and chop the apples. Even if you plan on adding them immediately, the first pieces you chopped may still start to turn brown. The browning process can happen rather quickly. Better to sprinkle a little lemon juice over the apples so you don’t have to worry. Besides lemon juice, lime juice or cranberry juice can also generally be used to stop browning. But be aware of the flavors you might be adding into your cake. For this recipe lemon juice is the best flavor choice.
Also be aware that sprinkling lemon juice on apples will not eliminate the browning process completely. Once the lemon juice has evaporated, the apples will begin to brown as the oxygen will then begin to work on the enzymes the apple produces once it is cut. Adding a little lemon juice is designed to be a short term but very effective fix. (I used about half the juice from half a small lemon on the chopped apples).
Lesson Learned 3 – Do not make the frosting until the cake is completely cooled: I have to admit this is very delicious frosting. It’s really more of a thick glaze. The downside is the frosting sets very quickly. So, don’t make the frosting until you are ready to immediately drizzle it over the cooled cake. That way the frosting won’t set and too quickly you’ll get the results you see in the picture below.
Lesson Learned 4 – For more flavor, you can toast the pecans before adding them to the batter and on top of the cake: Just place them in a non stick pan on the stove and heat them. Remember, nuts can burn quickly so as soon as you smell them take them off of the heat.
My husband almost single handedly ate this entire cake. He loved this one. Try it and let me know what you think…
Apple Cream Cheese Cake…
Cream Cheese Filling
1/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg, room temperature
2 Tbs. flour
1 tsp. vanilla
1 cup finely chopped pecans, plus some for garnish
3 cups flour, plus 2-3 Tbs. to dust the pan
1 cup sugar
1 cup firmly packed brown sugar
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. nutmeg
1/2 tsp. allspice
3 large eggs, room temperature and slightly beaten
3/4 cup canola oil
3/4 cup unsweetened applesauce
1 tsp. vanilla
3 cups finely chopped apples (gala or granny smith)
1 tsp shortening to grease the pan
1/2 lemon squeezed for its juice to put on the chopped apple pieces
1/2 cup firmly packed brown sugar
1/4 cup unsalted butter
3 Tbs. milk
1 tsp. vanilla
1 cup powdered sugar
Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan. Set aside. Peel core and chop the apples into small pieces. Squeeze the lemon juice over the apples as you put them in a bowl. Stir to redistribute the lemon juice every time you add more chopped apples to the bowl. Set aside.
Using a non stick pan, heat the pecans on the stove until they become fragrant. Take off the heat and set aside.
To make the filling: Beat together the cream cheese, butter and sugar until well combined. Add the egg, flour and vanilla and beat until just combined. Set aside.
In a large bowl whisk together the flour, sugar, brown sugar, cinnamon, salt, baking soda, nutmeg and allspice. Make a well in the center of the dry ingredients. Add the eggs, oil, applesauce and vanilla. Stir just until combined (the batter will be thick). Fold in the pecans and apples.
Spoon half the batter into the prepared bundt pan, evenly distributing the batter around the pan. Top with the cream cheese filling, leaving an inch border around the edge of the pan. Top with the remaining batter.
Bake for 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the pan on a wire rack for 15 minutes. After 15 minutes, invert the cake onto the wire rack and allow to cool completely.
To make the frosting: Combine the brown sugar, butter and milk in a saucepan. Over medium heat bring the mixture to a boil whisking continuously. Boil for 1 minute (keep whisking). Remove from the heat and stir in the vanilla. Whisk the powdered sugar in a little at a time until the frosting is smooth. Immediately drizzle over cooled cake. Garnish with pecans.