Ingredients
Cake:
½ c. butter or high quality margarine
1 c. white sugar
1 c. buttermilk (room temperature)
2 t. vanilla
2 eggs
2 2/3 c. unbleached flour
1 ½ tsp baking powder
½ t. baking soda
½ t. kosher or sea salt
2 large apples (Granny Smith or Gala) peeled and chopped
Streusel:
1 1/3 c. brown sugar
1/3 c. flour
1 T. cinnamon
1/3 c. butter or margarine
1 c. chopped pecans
Cream cheese filling:
8 oz. Philadelphia Cream Cheese at room temp.
1 egg
1/3 c. sugar
1 T. flour
Preparation
Cream butter and sugar until light, add eggs and vanilla. Combine flour, baking powder, soda and salt, add alternately to beaten mixture with buttermilk. Fold in apples and set aside.
In medium bowl, combine brown sugar, 1/3 c. flour and 1 T. cinnamon. Using a pastry blender add 1/3 c. margarine, mixing until crumb like. Add chopped pecans. Reserve ½ c. of streusel for topping.
Prepare cream cheese filling: blend cream cheese with remaining egg and flour.
Preheat oven to 350 degrees. Butter and flour Bundt or tube cake pan. Spread a layer of batter followed by a 1/3 c. of streusel, the cream cheese filling, 1/3 streusel, and half of remaining batter. Top with the reserved streusel. Bake for 1 hour and 15 minutes or until golden brown and firm to touch. Let cool in pan for 20 minutes before carefully removing from the pans. Continue cooling on rack before slicing and refrigerate any leftovers.
