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Friday, May 29, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Linda Curtis, from Southern Living magazine
  • For filling:
  • 1 (8-oz) package cream cheese, softened
  • 1â�„4 cup butter, softened
  • 1â�„2 cup granulated sugar
  • 1 large egg
  • 2 TBS all-purpose flour
  • 1 tsp. vanilla extract
  • For cake batter:
  • 1 cup finely chopped pecans
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 tsp. ground cinnamon
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. ground nutmeg
  • 1â�„2 tsp ground allspice
  • 3 large eggs, lightly beaten
  • 3â�„4 cup canola oil
  • 3â�„4 cup applesauce
  • 1 tsp. vanilla extract
  • 3 cups peeled and finely chopped Gala apples (about 11â�„2 lb.)
  • For Praline Frosting
  • 1â�„2 cup firmly packed light brown sugar
  • 1â�„4 cup butter
  • 3 TBS milk
  • 1 tsp. vanilla extract
  • 1 cup powdered sugar
Prepare filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla: beat just until blended.
Prepare batter: preheat oven to 350 degrees. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon cream cheese filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over cream cheese filling.
Bake at 350 degrees for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
Prepare frosting: bring 1�2 cup brown sugar, 1�2 cup butter and 3 TBS milk to a boil in a 2-quart. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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