Apple Cream Cheese Bundt Cake

Rich, moist and full of flavor. Thank you Glorious Treats

Cream Cheese Filling-
1 (8oz) package cream cheese, softened
1/4 cup butter, softened
1/2 cup sugar
1 egg
2 Tablespoons flour
1 teaspoon vanilla

Cake-
1 cup finely chopped pecans
3 cups flour
1 cup sugar
1 cup (packed) brown sugar
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon allspice
3 eggs, lightly beaten
3/4 cup oil (canola, olive or vegetable)
3/4 cup applesauce (unsweetened)
1 teaspoon vanilla
3 cups peeled and finely chopped apples (I used Granny Smith)
Praline Frosting-
1/2 cup (packed) brown sugar
1/4 cup butter
3 Tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar
1/4 cup roughly chopped pecans, for garnish

• Grease and flour a (14 cup) bundt pan, and set aside.
• Beat the cream cheese, butter and sugar together with an electric mixer until blended and smooth. 
• Add egg, flour and vanilla and beat until just combined. 
• Set aside.
• Preheat oven to 350*F and bake pecans for 5-7 minutes until lightly toasted and fragrant.
• Meanwhile, stir flour, both sugars, salt, baking soda and spices together in a large bowl.
• Stir in eggs, then oil, apple sauce and vanilla.
• Stir in apples and pecans.
• Spoon two-thirds of the apple batter into the prepared pan, then spoon cream cheese filling over the apple mixture, leaving a 1 inch border around the edges of the pan.
• Spoon remaining apple batter over the cream cheese filling.
• Bake cake at 350*F for 1 hour to 1 hour and 15 minutes, or until a long wooden skewer inserted in the center comes out clean. 
• Cool cake in the pan, on a wire rack about 1 hour. 
• Remove cake from pan, and cool completely approx an additional hour.
• When the cake has cooled, prepare praline frosting.
• Combine brown sugar, butter and milk in a saucepan and bring to a boil. 
• Boil 1 minute (set a timer).
• Remove pan from heat and add vanilla extract, then powdered sugar. 
• Whisk together until fully combined. 
• If needed, pour frosting through a fine strainer to remove any powdered sugar lumps. 
• Cool frosting slightly for about 5 minutes until it has begun to thicken slightly, but is still easily pourable. 
•  Pour over cake, as desired. 
• Garnish with pecans, if desired.