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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 12 |
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Each fall this cake is a family favorite. Baked with a layer of cream cheese filling in a fluted tube pan.. Topped with a PRALINE ICING. Ingredients:
1 (8 ounce) package cream cheese, softened |
2 cups sugar, divided |
4 eggs |
1 cup canola oil |
2 cups all-purpose flour |
2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1 teaspoon salt |
1/4 teaspoon baking soda |
2 cups chopped peeled tart apples |
1 cup shredded carrot |
1/2 cup chopped pecans |
1/2 cup packed brown sugar |
1/4 cup butter, cubed |
2 tablespoons 2% low-fat milk |
1/2 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
1/4 cup chopped pecans, toasted |
Directions:
1. In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.
2. In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in the apples, carrots and pecans.
3. Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.
4. Bake at 350°F/180Cfor 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5. In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir for 1 minute. Remove from the heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans. Yield: 12 servings.
6. Nutrition Facts: 1 slice equals 614 calories, 36 g fat (9 g saturated fat), 102 mg cholesterol, 407 mg sodium, 68 g carbohydrate, 2 g fiber, 7 g protein.
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