Apple Cake

 I have been experimenting with my new bake ware from Demarle. And here is my honey's most favorite cake ever. We call it Apple Cake for short but the real name is William Tell's Never Miss Apple Cake. Silly name huh?!? However this cake has "never missed" pleasing anyone. It is moist with chunks of apples and slivers of carrots that makes you think you are eating good! Then it is topped with an amazing carmel praline drizzle that just makes you go "ahhhh", "ohhh", "Oh my goodness sakes" "hummmm", "yummm".... well that is what my 15 year old did when she took her first bite. Made me think of that scene in the movie "When Harry met Sally".. when they are sitting in the cafe and she.... well you get the picture. Funny huh! You know it is good when a cake will make you do that! ha!

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!

 I almost didn't get a picture of it cut so you could see the cream cheese layer. We had 1/2 eaten the night I cut into it. But not just the 4 of us ate it.... I shared with our dinner guests, and I took a big ol' chunk to my mom and pop in-laws. I know, your tongue is hanging out and you really want the recipe now right! Well, the nice lady that I am is happy to share it with you. I would love to hear your comments on how good yours turns out.

William Tells Never Miss Apple Cake.
1 package (8oz) Philadelphia Cream Cheese softened
2 c. sugar divided
4 eggs
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
Praline icing:
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.

Mmmmm Cake!