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1
For the cheesecake filling:
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Beat the cream cheese, butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until smooth. Add the egg, flour and vanilla and beat until just blended.
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3
For the cake:
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4
Preheat the oven to 350u00b0F.
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5
Put the pecans on a sheet pan and put it into the preheated oven for 8 minutes. Then remove them to a plate to cool.
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6
In a large bowl whisk together all the dry ingredients (flour through allspice on the above list, including sugars). Set aside.
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7
Combine the eggs, applesauce, oil and vanilla in another bowl. Add the wet ingredients into the dry, mixing until just combined.
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8
Stir in the apples.
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9
Spoon 2/3 of the batter into a buttered and floured bundt pan. Spoon the cream cheese filling on top, and use a paring knife to swirl it into the cake batter. Spoon the rest of the cake batter on top.
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Bake at 350u00b0F for 1 hour to 1 hour 15 minutes. Test to make sure that a a cake tester inserted into the cake comes out clean. Remove cake from the oven and cool in the pan for 15 minutes. Then turn it out onto a rack to cool completely. (2 hours)
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11
For the icing:
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In a saucepan over medium heat, bring 1/2 cup brown sugar, 1/4 cup butter and 3 tablespoons milk to a boil. Whisk constantly. Boil for 2 minutes, then remove from heat and whisk in the vanilla and powdered sugar. Whisk constantly until smooth. Then stir with a spoon for 3-5 minutes waiting for the icing to cool and thicken.
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13
Spoon icing over the cake and decorate with the roasted pecans. If the icing gets too thick to pour nicely, reheat it on the stove for a minute.
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Recipe adapted from Southern Living Magazine.
