Apple Cream Cheese Bundt Cake

Cream Cheese Filling

 1 (8-oz.) package cream cheese, softened

 1/4 cup butter, softened 

1/2 cup granulated sugar 

1 large egg

 2 tablespoons all-purpose flour 

1 teaspoon vanilla extract 

Apple Cake Batter 

1 cup finely chopped pecans

 3 cups all-purpose flour 

1 cup granulated sugar 

1 cup firmly packed light brown sugar

 2 teaspoons ground cinnamon 

1 teaspoon salt

 1 teaspoon baking soda

 1 teaspoon ground nutmeg

 1/2 teaspoon ground allspice

 3 large eggs, lightly beaten 

3/4 cup canola oil

 3/4 cup applesauce 

1 teaspoon vanilla extract

3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.) 

Praline Frosting 

1/2 cup firmly packed light brown sugar 

1/4 cup butter 

3 tablespoons milk 

1 teaspoon vanilla extract 

1 cup powdered sugar

Directions: 

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 350º. 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 350º 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, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. 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