William Tell’s Never-Miss Apple Cake Recipe
Posted by Grandma Jeanne on September 16, 2011
1 package (8 ounces) cream cheese, softened
2 cups sugar, divided
4 eggs
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 Granny Smith 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 milk
1/2 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/4 cup chopped pecans
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 inch fluted tube pan (you can use baking Pam).
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.