I hope everyone on the East Coast is safe from our visitor Irene. What a week many of us had with an earthquake and then a Hurricane. Unfortunately for me, school did not start today due to power outages….this mommy has had a long enough summer vacation. The prefect reason for a bundt cake.

I have nick named this cake,  Hurricane Cake, because when I look at the middle it makes me think of the radars we kept looking at on Fri and Saturday waiting Irene’s arrival. Also the kids said when you look down at it it looks like the eye of the hurricane. I made this cake on Friday night in anticipation of losing power.

If you get Southern Living or see it on the shelves this is the mouthwatering cake on the cover. So why apple cake in August. Well instead of stocking up on water and batteries on Thursday we went Peach and apple picking. Figured you don’t have to refrigerate them and hoping the orchard would be empty.

Unlike many baking recipes that include apples, this one uses Gala Apples. Lucky for me that was one of the varieties available.

The cake is pretty easy to make and wow with 1 1/2 pounds of apple in the recipe, it is a heavy cake. It took only 3 medium sized apples to make 3 cups of diced apples. The kitchen smelled amazing with all the spices of fall.

Adding cream cheese layer

Since I got a late start on baking, a whole different story. Spent 4 hrs in the ER with my middle son getting stiches in his foot. I think everyone with a small ailment went to the ER in fear of it getting worse during the storm.

I allowed the cake to cool and then waited until the morning to make the glaze. I have never made a glaze on the stove top but it created a wonderful carmel flavored topping.

The cake is very rich so cut it thin. You can always provide seconds instead of wasting large pieces. Although we ate it for dessert I think it makes an excellent morning cake with coffee. The directions do not mention anything about storage but I recommend refrigerating it.

What do you think of this Hurricane Bundt cake?

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Apple Cream Cheese Bundt Cake (Hurricane Cake)

Yield: 12 people

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Apple Cream Cheese Bundt Cake (Hurricane Cake) a great mixture of apple and cream cheese in a bundt cake

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Ingredients

• 1 8 oz block cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup finely chopped pecans
• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 3 large eggs, lightly beaten
• 3/4 cup canola oil
• 3/4 cup applesauce
• 1 teaspoon vanilla extract
• 3 cups peeled and finely chopped Gala apples, about 1 1/2 lb.

PRALINE FROSTING

• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

Instructions

1. 1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
2. 2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
3. 3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
4. 4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
5. 5. 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 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 mixture begins to cool and thickens slightly. Pour immediately over cooled cake.

Notes

Adapted from Southern LIving

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 729Total Fat 37gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 24gCholesterol 102mgSodium 436mgCarbohydrates 95gFiber 4gSugar 66gProtein 8g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.

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