Description
This Apple Butter Cake is a moist and flavorful dessert that combines the rich taste of apple butter with warm spices like cinnamon and nutmeg. Perfect for autumn or any time you crave a comforting cake with a hint of fruity sweetness, it features chopped apples folded into a spiced batter and a crunchy cinnamon-brown sugar topping for added texture.
Ingredients
Scale
Cake Batter
- 1 cup apple butter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped apples (peeled and cored)
Topping
- 1/4 cup brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening agents and spices.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy. This step incorporates air to create a tender crumb.
- Add Eggs and Flavorings: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Stir in the vanilla extract and apple butter until fully combined for a rich apple flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Fold in the chopped apples gently to distribute throughout the batter without overmixing.
- Prepare the Topping: In a small bowl, mix together the brown sugar, granulated sugar, and cinnamon for a crunchy, sweet topping to sprinkle on the cake before baking.
- Assemble and Bake: Pour the batter into the prepared loaf pan, then evenly sprinkle the cinnamon-sugar topping over the surface. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving to enhance flavor and texture.
Notes
- Ensure apples are peeled, cored, and finely chopped to blend well in the batter.
- Do not overmix the batter after adding flour to avoid a dense cake.
- You can substitute apple butter with pumpkin butter or pear butter for a different twist.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs wonderfully with a cup of tea or a scoop of vanilla ice cream.
