Description
Apple Butter Cake is a moist, warmly spiced dessert made with apple butter, sour cream, cinnamon, nutmeg, and a sweet pecan topping. It is soft, tender, and perfect for fall gatherings, holidays, or serving with coffee.
Ingredients
Cinnamon Pecan Topping:
1 cup packed brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Apple Butter Cake:
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs, room temperature
3/4 cup apple butter
1/2 cup whole bran cereal or wheat germ
1 teaspoon vanilla extract
1 cup sour cream, room temperature
Instructions
1. Preheat the oven to 350°F and grease a 9 x 13 inch baking dish.
2. Combine the brown sugar, chopped pecans, cinnamon, and nutmeg in a bowl to prepare the topping.
3. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
4. Beat the softened butter and granulated sugar until light and fluffy.
5. Add the eggs one at a time, mixing well after each addition.
6. Stir in the apple butter, bran cereal or wheat germ, and vanilla extract.
7. Add the flour mixture and sour cream in alternating additions, mixing just until combined.
8. Spread half of the batter evenly into the prepared baking dish.
9. Sprinkle half of the cinnamon pecan topping over the batter.
10. Spread the remaining batter over the topping.
11. Finish with the remaining cinnamon pecan mixture.
12. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
13. Allow the cake to cool slightly before slicing and serving.
Notes
Use room temperature butter, eggs, and sour cream for a smoother batter.
Do not overmix the batter, as this can make the cake dense.
Toast the pecans before using them for extra flavor.
Cream cheese frosting, maple frosting, vanilla buttercream, or caramel glaze all pair well with this cake.
The cake can be baked one day ahead and stored tightly covered.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Freeze the whole cake or individual slices for up to 3 months.
Thaw frozen cake overnight in the refrigerator before serving.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 399
- Sugar: 41 g
- Sodium: 336 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg