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.
This looks delicious but where is the caramel sauce recipe!
click on the word recipe in the first line
Made this for Rosh Hashanah, very moist and flavorful. Will make again. Thanks!
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