Yields: 15 servings
Preheat oven to 350 degrees.
Prepare a 12-cup bundt cake pan with Baker’s Joy
Filling/Topping
½ cup brown sugar
¼ cup toasted pecans
1 ½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
In a small bowl, combine brown sugar, cinnamon, cloves, nutmeg and pecans, and set aside.
Cake
1 cup butter (2 sticks), softened
8 oz. cream cheese
1 ¾ cup granulated sugar
3 eggs
2 teaspoon vanilla
3 cups all-purpose flour
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
½ teaspoon salt
¼ cup milk
2 cups apples (peeled, cored and thinly sliced)
In a large bowl, cream together the butter and cream cheese until smooth, then add the granulated sugar to the cream cheese mixture. Add eggs, one at a time. Then add the vanilla. Now, add the flour, baking powder, baking soda, salt and milk. Fold 1 cup of apples in the batter.
Put half the batter in the prepared bundt cake pan. Add 1/3 of the brown sugar filling mixture, then layer 1 cup of the apples on top, and add another 1/3 of the brown sugar filling mixture on the apples. Put the rest of the batter in the pan. Then add the remaining filling/topping mixture on top of the batter. Bake for 60-70 minutes or until your butter knife comes out clean. Remove the cake from the oven and let it cool for 10-15 minutes. Then carefully remove the cake from the pan.
Glaze
Half stick of butter
½ cup brown sugar
1 tablespoon milk
1 teaspoon vanilla
In a small saucepan, combine the butter, brown sugar, milk and vanilla and use medium heat. Stir the ingredients with a wooden spoon until well combined. You can let the glaze get to your desired consistency. I have a tendency to let it get to an almost caramel stage. Remove the glaze from the heat. Using a fork, poke hole in the cake and then drizzle the glaze on the cake.
The cake is ready to serve. I serve my cake warm, but it still tastes great at room temperature.