Apple Cream Cheese Bundt Cake with prailene drizzle

This is a recipe I found and modified to make this amazing cake. Mt first try at a made from scratch cake and it turned out great. 

A few notes: dark brown sugar works well also and barely alters the taste (although the frosting will be darker). It is important that all ingredients are mixed smooth to ensure the cake and frosting texture is smooth and not gritty. And lastly, you can add pecans to the batter. I didn't but the original recipe calls for them.

It is a time consuming cake prep wise but worth every minute.

Total time is about 2 hours prep and cook time.

Step one:

• CREAM CHEESE FILLING:
• 1 (8-oz.) package cream cheese, softened
• 1/4 cup butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended. Set aside

Step two:

• APPLE CAKE BATTER:
• 2 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup firmly packed light brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 2 large eggs, lightly beaten
• 1/2 cup canola oil
• 3/4 cup applesauce
• 1 teaspoon vanilla extract
• 1 cups peeled and finely chopped Gala apples (or canned apple pie filling-I used the canned the first time and fresh apples the second time)

Prepare Batter: Preheat oven to 350º.  Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans (if used).

Step three:

Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.

Step four:

Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan by placing a plate on top of the pan and inverting (if doesn't come out easily tap the pan a tad) and cool completely.

Step five:

• PRALINE FROSTING:
• 1/2 cup firmly packed light brown sugar
• 1/4 cup butter
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth (very important); stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.