Apple Pecan Bundt Cake

This recipe is from the Magnolia Bakery cookbook, which has some great recipes and is one of my most frequently used dessert cookbooks. The ingredients include apple brandy, which I did not have. I substituted Pumpkin Spice liqueur, and it was delish! The Magnolia bakers made this cake into a two-layer affair complete with yummy-sounding Caramel Cream Cheese Icing made with homemade caramel. I made a Bundt cake and left off the icing, and the cake can definitely stand on its own!

Please pardon the iPhone photo, but I forgot to take a photo of the cake when it was "intact"; I sent the remainder of the cake to my husband's office this morning, and the sun was not yet up when I took the photo!

The recipe below is my adaptation of Apple Walnut Cake with Caramel Cream Cheese Icing, and I have included the original ingredients in italics.



Apple Pecan Bundt Cake

2 cups flour
1 cup whole wheat pastry flour (WW flour)
1 teaspoon cinnamon
1 teaspoon soda
3/4 teaspoon salt
1-1/2 cup oil
2 cups sugar
3 large eggs, room temperature
3 Pink Lady apples, shredded (3 cups Golden Delicious apples, cut in 1" pieces)
3 tablespoons Pumpkin Spice liqueur (apple-flavored brandy)
1/2 cup cinnamon chips (my addition)
1 cup coarsely chopped pecans (walnuts)

Preheat oven to 325 degrees.

I greased and floured a 10-inch Bundt pan, or you can grease and lightly flour two 9x2 inch round cakes pans, then line bottoms with waxed paper.

Cake:
In large bowl mix together flours, cinnamon, baking soda and salt.

In large bowl, on medium speed, beat oil with sugar until smooth, about 3 minutes. Add eggs one at a time and beat until light, about 1-2 minutes. Add dry ingredients in thirds, beating after each addition until smooth. Batter will be extremely thick and doughlike. With spoon, stir in \apples, nuts and liqueur or Brandy until just blended. Pour batter into Bundt pan and (depending on your oven) bake for 55-60 minutes, or divide \batter between two cake pans and bake for 45-55 minutes. Cool for 10 minutes then remove from pans onto wire rack.

Icing (optional):
In medium bowl on medium speed, beat cream cheese and butter until smooth, about 3 minutes. Gradually add in caramel and beat until well incorporated.

When cake has cooled, ice between layers, then ice top and sides of cake. Drizzle remaining caramel over top of cake, and using small knife, swirl caramel into icing, forming decorative pattern. Garnish with nuts.