Fall Harvest Kona Coffee Celebration Cake

To prepare the cream cheese filling beat 2 (8 oz) packages cream cheese, butter, and 1/2 cup sugar in a medium bowl until smooth.  Add 2 eggs, 4 tablespoonfuls of flour, 2 teaspoonfuls of vanilla, then beat until blended.  Set aside.

Preheat oven to 350°F.  Generously grease a 14 cup bundt pan with shortening.

To prepare the cake batter first toast 1 cup chopped pecans in a dry skillet for several minutes.  In a large bowl combine the 3 cup flour, 1 cup sugar, 1 cup brown sugar, 2 teaspoonfuls cinnamon, salt, baking powder, nutmeg, and 1 tablespoonful 100%Kona Coffee.  Add 3 eggs (lightly beaten), oil, 1 teaspoonful vanilla, Granny Smith Apples, cranberries, and toasted pecans, stirring just until ingredients are moistened.  Spoon 1/2 of the cake batter into prepared bundt pan.  Next, spoon the cream cheese filling over the cake batter, leaving 1 inch border around the around the edges of the pan.  Then, spoon remaining cake batter over the cream cheese filling, to cover.  Bake for about 1 hour and 15 minutes at 350°F, or until a long wooden skewer inserted in the center comes out clean.  Cool cake in the pan on a wire rack for 15 minutes; then remove cake from pan and place onto a serving plate.  Cool completely (~2 hours).

To prepare the caramel frosting, in a 2 quart saucepan combine 1 cup dark brown sugar, 1/2 cup butter, and heavy whipping cream.  Bring to a boil for a couple minutes over medium heat, stirring constantly.  Remove from heat, then stir in 2 teaspoonfuls of vanilla and 2 teaspoonfuls strong brewed 100% Kona Coffee.  Gradually whisk in the powdered sugar until smooth; stir gently for 3 to 5 minutes or until mixture begins to cool and thicken slightly.  Drizzle 1/2 of the frosting over the top of the cake (letting it drip down the sides), then drizzle with remaining 1/2.  Garnish cake.