Prep: 40 min. Bake: 50 min. + cooling Yield: 12 Servings
•1 package (8 ounces) cream cheese, softened
•2 cups sugar, divided
•1 cup canola oil
•2 cups all-purpose flour
•2 teaspoons baking powder
•2 teaspoons ground cinnamon
•1 teaspoon salt
•1/4 teaspoon baking soda
•2 cups chopped peeled tart apples
•1 cup shredded carrots
•1/2 cup chopped pecans
•PRALINE ICING:•1/2 cup packed brown sugar
•1/4 cup butter, cubed
•2 tablespoons 2% milk
•1/2 cup confectioners’ sugar
•1/2 teaspoon vanilla extract
•1/4 cup chopped pecans, toasted
•In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.
•In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in the apples, carrots and pecans.
•Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.
•Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
•In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir for 1 minute. Remove from the heat; whisk in confectioners’ sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans. Yield: 12 servings.
1 slice equals 614 calories, 36 g fat (9 g saturated fat), 102 mg cholesterol, 407 mg sodium, 68 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as William Tell’s Never-Miss Apple Cake in Country Woman August/September 2010, p37