Food, Faith, and Other Fabulous Finds

Recipes, devotional thoughts, and other cool things I come across.

Winner, Winner… January 27, 2015

Filed under: Uncategorized — foodfaithandfinds @ 10:24 PM

…cake after dinner?

It’s not the usual way to end that phrase, but it’s a great way to end a meal!  This past Saturday was our church’s annual chili/dessert cookoff, and it was just as fun as ever.  My hubby made a delicious, slightly spicy, mole-inspired chili.  (No recipe because he created it himself while I “consulted” from the couch.)  Then I made the delicious cake I’m about to tell you about.  And guess what?  I won 3rd place!  I know that may not sound exciting, but there’s so many options available and the judges change each year, so you really can’t predict how things will go.  I figured that out several years ago, so rather than trying to win, I make something that I want to try, but don’t need to have hanging around the house (like a huge cake or a super-rich confection).

This year, I went with a delicious sounding Bundt cake that I’ve wanted to make since I first saw it a couple years ago.  How can you resist a nut and apple filled cake rippled with cream cheese and topped with a brown sugar frosting?  This was completely very tasty and certainly didn’t last long.

Apple-Pecan Spice Cake with Cheesecake Filling (from Brown Eyed Baker)

For the cheesecake filling:

8 oz. softened cream cheese

1/4 c. softened butter

1/2 c. sugar

1 egg

2 tbsp. all-purpose flour

1 tsp. vanilla

For the cake:

3 c. all-purpose flour

1 c. sugar

1 c. brown sugar

2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. allspice

1 tsp. baking soda

1 tsp. salt

3 eggs

3/4 c. veggie oil

3/4 c. applesauce

1 tsp. vanilla

3 peeled, cored, finely chopped Gala apples (I thought the apples overwhelmed the cake and kept it too moist, so next time I’d try it with just 2.)

1 c. toasted, finely chopped pecans

For the frosting:

1/2 c. brown sugar

1/4 c. butter

3 tbsp. milk

1 tsp. vanilla

1 c. confectioner’s sugar

1. Preheat oven to 350 degrees.  Grease, flour, and set aside a 12 cup Bundt pan.  In a bowl, beat together the cream cheese, butter (1/4 c.), and sugar (1/2 c.) on medium til well combined and smooth.  Add the egg (1), flour (2 tbsp.), and vanilla (1 tsp.) and continue beating just til incorporated.  Set aside.

2. In a large bowl, whisk together the flour (3 c.), sugar, (1 c.), brown sugar (1 c.), cinnamon, nutmeg, allspice, baking soda, and salt.  In a separate bowl, whisk together the eggs (3), oil, applesauce, and vanilla (1 tsp.).  Pour the wet ingredients into the dry ingredients and gently combine.  Fold in the pecans and apples.

3. Spoon 2/3 of the cake batter into the pan.  Top with the cream cheese, leaving a 1 in. border around the edge of the pan.  Use a thin knife to swirl the cream cheese just a little bit.  Top with the remaining cake batter.

4. Bake for 60-75 minutes or til a knife inserted in the center removes cleanly.  (After 30 minutes, I covered mine with foil, since it was already golden brown.)  Cool in the pan 15 minutes, then remove and let cool completely on a wire rack.

5. In a 2 quart saucepan over medium heat, combine the brown sugar (1/2 c.), butter (1/4 c.), and milk.  Bring to a boil, whisking constantly.  Still whisking, boil 1 minute, then remove from the heat and stir in the vanilla (1 tsp.).  Gradually whisk in the confectioner’s sugar til completely incorporated and smooth.

6. Pour the frosting over the cooled cake and garnish with extra pecans.  Let set 5 minutes before serving.

Apple-Pecan Spice Cake with Cheesecake FillingApple-Pecan Spice Cake with Cheesecake Filling 2

Have you ever won a cookoff, and if so, what recipe did you use?


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