It seems to me that most large bundt cakes were hard to bake, as it has a lot of goodness in such a small pan. Also to have the cake get baked thoroughly, I found, was quite challenging. To my surprise, this recipe came out quite moist, but it wasn’t without the help of the applesauce and canola oil that can do the job right. The creaminess of the cream cheese filling complimented the cake very well, and with the chunks of apples, it was a good texture. Love it!
Ingredients for Cream Cheese Filling:
8 oz. cream cheese, softened
1/4 cup unsalted butter, at room temperature
1/2 cup sugar
1 egg, at room temperature
2 tbsp. cake & pastry flour
1 tsp.vanilla extract
Ingredients for Cake:
1 cup finely chopped pecans
3 cups cake & pastry flour
1 cup sugar
1 cup packed light brown sugar
2 tsps. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. ground nutmeg
1/2 tsp. ground allspice
3 eggs, lightly beaten
3/4 cup canola oil
3/4 cup unsweetened applesauce
1 tsp.vanilla extract
3 cups peeled and finely chopped Gala apples (approx. 2 apples)
Preheat oven to 350°F. Grease a 12 cup bundt pan.
Filling: Work the cream cheese, butter and sugar in a medium bowl with a wooden spoon or with a mixer. Mix until it is completely emulsify. Add the egg, flour and vanilla and continue mixing until incorporated. Set aside.
Cake: Place the pecans in a food processor and pulse a few times to coarsely chop the pecans. Toast on a baking sheet in the oven for 8-10 minutes, or just until fragrant.
In a large bowl, sift together the flour, sugar, brown sugar, cinnamon, salt, baking soda, nutmeg and allspice together. Add the eggs, oil, applesauce and vanilla and mix just until combined (mix gently with a rubber spatula and DO NOT OVERWORK). Fold in the toasted pecans and chopped apples until distributed throughout the batter.
Spoon about 1/2 of the cake batter into the prepared bundt pan. Top evenly with the cream cheese filling, leaving a small border around the edge of the pan, about an inch (it was tricky, but just do the best you can). Top the filling with the remaining cake batter.
Bake for 60-75 minutes, or cake tester inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and cool for 15 minutes, then invert the cake onto the rack and allow to cool completely (at least 2 hours).