Apple Butter Cake
A delightful cake infused with the warm flavors of apple butter and fall spices, perfect for cozy gatherings.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup brown sugar
- 2 large eggs room temperature
- 1 cup apple butter
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it.
- In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the apple butter and vanilla extract until fully incorporated.
- In a separate bowl, sift together the all-purpose flour, baking powder, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Serving
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve with your favorite fall beverage.
Storage
- Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Do not overmix to avoid a dense cake.
Ingredient Substitutions: Coconut oil can be used instead of butter for a dairy-free option.
How to Serve: Pair with spiced apple cider or chai tea for a delightful experience.
Storage & Freshness: Keep in an airtight container to maintain freshness.
Make-Ahead Tips: This cake can be baked a day in advance and stored until ready to serve.
Ingredient Substitutions: Coconut oil can be used instead of butter for a dairy-free option.
How to Serve: Pair with spiced apple cider or chai tea for a delightful experience.
Storage & Freshness: Keep in an airtight container to maintain freshness.
Make-Ahead Tips: This cake can be baked a day in advance and stored until ready to serve.