Apple and cream cheese bundt cake with caramel pecan topping
It was my mom who introduced me to this recipe. Everyone asked him for his recipe that day! It’s better than it sounds!
* For the crust:
° 1 1/2 cups graham crumbs
° 1/4 cup melted butter
° 2 tablespoons packed brown sugar
*For garnish :
° 4 containers of cream cheese, softened
° 1 cup packed brown sugar
° 1 teaspoon vanilla extract
° 1 cup sour cream
° 4 eggs
* Top trim:
° 4 cups of apples, peeled
° 1/2 cup packed brown sugar
° 3/4 cup chopped pecans
° 1 cup of cinnamon
* Preparation steps
Preheat the oven to 165 ° C. Line a 9×13 rectangle baking dish with foil, letting it hang over each side of the pan.
*Prepare the crust: combine graham crumbs, melted butter and 2 Tbsp. tablespoons of brown sugar; press this blending to the bottom of dish.
*Prepare the filling: Beat cream cheese with 1 cup brown sugar and vanilla, until smooth. Add sour cream. On weak speed, add eggs ; combine only enough to commingle . Pour the preparation over the crust, in the dish.
*Prepare the top filling: place the apples in a bowl and toss with 1/2 cup brown sugar, pecans and cinnamon. Add this filling to the cake.
Bake for about 57 minutes, until the center of the cake is almost set. Let cool then refrigerate for at least 4 hours, if possible overnight.
Before cutting, let the cake rest for 30 minutes at room temperature. Remove the cake from the pan by pulling on the foil. Transfer to a cutting board and cut into 15 squares.