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Harvest Apple Cake With Cream Cheese Filling & Praline Glaze

Cake Ingredients 1 package (8 ounces) cream cheese, softened 2 cups sugar (divided) 4 eggs (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 (about 2 - 3 apples) 1 cup shredded carrots 1/2 cup chopped pecans Cake Directions Preheat oven to 350 degrees. 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 1- 3/4 cups sugar and remaining 3 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. Praline Glaze 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 After cake has cooled, 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. Note: Once the glaze is ready, drizzle it on the cooled cake immediately because it sets up very quickly (and the pecans won't stick if you delay).

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