Cinnamon Apple Bunt Cake
Prep Time: 15 minutes
Total Time: 1 hr 5 min
Servings: 12
This is a favorite fall cake to enjoy in apple season. Yum!
Ingredients:
For the Cake
1 cup shredded carrots
2 cups chopped peeled tart apples
8 Oz. cream cheese, softened
1 large egg
1/4 cup butter, cubed
2 tablespoons milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup packed brown sugar
1/2 cup confectioners' sugar
1/2 teaspoon vanilla
1 cup canola oil
2 teaspoons ground cinnamon
1/2 cup chopped pecans, toasted
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon baking soda
For the Icing:
1/2 cup packed brown sugar
1/4 cup butter, cubed
2 tablespoons milk
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
Directions:
Preheat your oven to 350, then grease and flour a 10" bunt cake pan.
For the Nuts:
Bake in a shallow pan for 5 to 10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
For the Cake:
Beat sugar, oil and eggs until well blended.
In another bowl, whisk flour, baking powder, cinnamon, salt and baking soda, then gradually beat into sugar mixture.
Stir in apples, carrots and pecans.
Transfer half of the batter to prepared pan, then layer with cream cheese mixture, then remaining batter.
Bake for 50 to 60 minutes or until a toothpick inserted in cake portion comes out clean.
Cool 10 minutes before removing to a wire rack to cool completely.
For The Icing:
Combine brown sugar, butter and milk, then bring to a boil.
Cook and stir for 1 minute, then remove from heat, and whisk in confectioners' sugar and vanilla until smooth.
Drizzle over cake, and sprinkle with pecans, then slice and serve. Enjoy!
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