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Some people add a caramel sauce (there is a good one in this recipe if you insist!) but even our sweet teeth at GKC think that’s too much!
1 (8-ounce) container tofutti cream cheese
¼ cup margarine, softened
½ cup sugar
1 egg
2 tablespoons flour
1 teaspoon vanilla
3 cups flour
1 cup sugar
1 cup brown sugar
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon nutmeg
½ teaspoon allspice
3 eggs, beaten
¾ cup oil
¾ cup applesauce
1 teaspoon vanilla
3 cups peeled and chopped apples

Preheat oven to 350 degrees. Grease a 12-cup Bundt pan. To make filling beat together tofutti cream cheese, margarine and sugar until fluffy. Beat in egg, flour and vanilla until blended. Set aside. In a large bowl, stir together flour, sugar, brown sugar, cinnamon, baking soda, nutmeg and allspice. In a separate bowl, whisk together eggs, oil, applesauce and vanilla. Pour into dry ingredients and combine until just moistened. Stir in apples. Pour 2/3 mixture into prepared pan. Spoon tofutti cream cheese filling over apple mixture leaving a small border around the pan edges. Cover with remaining batter. Bake for 1 hour to 1 hour 15 minutes. Cool cake in pan on wire rack for 15 minutes before removing cake from pan to finish cooking on rack.