|Here is a shot of the perfect un-molded cake right out of my Demarle bakeware pan. Love my new pans! No grease, no flour, less calories, like it matters with this recipe!|
William Tells Never Miss Apple Cake.
1 package (8oz) Philadelphia Cream Cheese softened
2 c. sugar divided
1 c. Canola Oil
1 c. all purpose flour
2 teas. baking powder
1 teas. cinnamon
1 tea. salt
1/4 tea. baking soda
2 c. chopped peeled tart apples
1 c. shredded carrots
1/2 c. chopped pecans
1/2 c. packed brown sugar
1/2 c. butter, cubed
2 T. 2% milk
1/2 c. powdered sugar
1/2 teas. vanilla
1/2 c. chopped pecans, toasted
In a small bowl, beat cream cheese and 1/2 c. of the sugar until smooth. Beat in 1 egg; set aside. 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.
Transfer half of the apple batter to a greased and floured 10" greased fluted tube pan; layer with cream cheese mixture and remaining apple batter.
Bake at 350 degrees for 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.
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 powdered sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans.
Notes for using your Demarle bundt pan: Bake at 340 degrees. Mine took the full 50 minutes till done. Use NO grease or flour in the pan! Oh ya baby! Let it cool a little longer so it will un-mold easier.
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