This moist and flavorful Apple Butter Pound Cake is a delightful autumn treat, featuring a tender crumb and a swirl of rich apple butter. The cake is topped with a simple yet decadent caramel frosting, making it an ideal dessert for a cozy afternoon or a holiday gathering. Ready in about 2 hours, it offers a warm, comforting taste of the season.
Ingredients
Directions
Prepare the Cake Batter: Preheat your oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium-high speed for 5-7 minutes, until light and fluffy.
Mix in Wet Ingredients: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Critical Tip: Scrape down the sides of the bowl after each egg to ensure a uniform batter. In a separate bowl, whisk together the flour, baking powder, and salt.
Combine and Swirl: With the mixer on low speed, alternate adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour. Mix just until combined. Pour half of the batter into the prepared Bundt pan. Spoon dollops of the apple butter over the batter, then top with the remaining batter. Use a butter knife or skewer to gently swirl the apple butter through the cake batter.
Bake the Cake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Make the Frosting: While the cake cools, melt the butter and brown sugar in a saucepan over medium heat. Bring to a simmer, stirring constantly, and cook for 2 minutes. Remove from heat and carefully whisk in the heavy cream. Let the mixture cool for about 10 minutes.
Final Step: Whisk the powdered sugar and vanilla extract into the caramel mixture until smooth. Pour the caramel frosting over the top of the cooled cake, allowing it to drizzle down the sides. Let the frosting set slightly before serving.
Apple Butter Pound Cake Recipe
Serves: 12 People
Prepare Time: 45
Cooking Time: 2 Hours
Calories: 420
Difficulty:
Hard
This moist and flavorful Apple Butter Pound Cake is a delightful autumn treat, featuring a tender crumb and a swirl of rich apple butter. The cake is topped with a simple yet decadent caramel frosting, making it an ideal dessert for a cozy afternoon or a holiday gathering. Ready in about 2 hours, it offers a warm, comforting taste of the season.
Ingredients
Directions
Prepare the Cake Batter: Preheat your oven to 325°F (165°C). Grease and flour a 10-cup Bundt pan. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer on medium-high speed for 5-7 minutes, until light and fluffy.
Mix in Wet Ingredients: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Critical Tip: Scrape down the sides of the bowl after each egg to ensure a uniform batter. In a separate bowl, whisk together the flour, baking powder, and salt.
Combine and Swirl: With the mixer on low speed, alternate adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with the flour. Mix just until combined. Pour half of the batter into the prepared Bundt pan. Spoon dollops of the apple butter over the batter, then top with the remaining batter. Use a butter knife or skewer to gently swirl the apple butter through the cake batter.
Bake the Cake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Make the Frosting: While the cake cools, melt the butter and brown sugar in a saucepan over medium heat. Bring to a simmer, stirring constantly, and cook for 2 minutes. Remove from heat and carefully whisk in the heavy cream. Let the mixture cool for about 10 minutes.
Final Step: Whisk the powdered sugar and vanilla extract into the caramel mixture until smooth. Pour the caramel frosting over the top of the cooled cake, allowing it to drizzle down the sides. Let the frosting set slightly before serving.
