William Tell's Never-Miss Apple Cake |
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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I bake my family-favorite fall cake to usher in this abundant season. It looks so luscious that eating one piece is nearly impossible. Ingredients:
1 package (8 ounces) cream cheese, softened |
2 cups sugar, divided |
4 eggs |
1 cup canola oil |
2 cups king arthur unbleached 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 carrots |
1/2 cup chopped pecans |
praline icing: |
1/2 cup packed brown sugar |
1/4 cup butter, cubed |
2 tablespoons 2% milk |
1/2 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
1/4 cup chopped pecans, toasted |
Directions:
1. Preheat oven to 350°. 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 flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in 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 for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool 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 1 minute. Remove from heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans. Yield: 12 servings.
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