Apple butter cake combines the rich, concentrated flavor of apple butter with the comforting texture of a moist cake, making it a perfect treat for any time of the year. Whether you’re cozying up in the fall or enjoying the early days of spring, this cake offers a delightful taste of nostalgia with a twist. Below, I’ll take you through the steps to create this delicious dessert, complete with tips and variations to tailor it to your liking.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple butter
- 1/2 cup buttermilk
- Optional: 1/2 cup chopped pecans or walnuts
Equipment Needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
Instructions:
1. Prep Your Pan and Preheat the Oven:
- Grease a 9-inch round cake pan and dust it with flour, or line it with parchment paper. Preheat your oven to 350°F (175°C).
2. Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Cream Butter and Sugars:
- In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes.
4. Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Incorporate Apple Butter and Buttermilk:
- Mix in the apple butter. Then, add the flour mixture in three parts, alternating with the buttermilk, starting and ending with the flour. Mix until just combined. Fold in nuts if using.
6. Bake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for about 35-45 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Serve as is, or sprinkle with powdered sugar, or top with a glaze or whipped cream.
Tips and Variations:
- Apple Butter: You can use homemade or store-bought apple butter. For a spicier kick, choose an apple butter that includes additional spices like cloves or allspice.
- Buttermilk Substitute: No buttermilk? Mix 1/2 tablespoon of lemon juice or vinegar with enough milk to make 1/2 cup, and let it sit for 5 minutes before using.
- Add-Ins: Stir in about 1/2 cup of raisins or dried cranberries for extra texture and flavor.
- Toppings: A simple glaze made from powdered sugar and milk can be drizzled over the top for added sweetness.
How to Store:
- Room Temperature: Store the cake covered at room temperature for up to 2 days.
- Refrigerate: For longer storage, keep it refrigerated for up to 5 days.
- Freeze: Wrap the cake tightly in plastic wrap and then aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Conclusion:
This apple butter cake is a must-try for anyone who loves a moist, flavorful cake with the essence of apples in every bite. It’s ideal for holiday gatherings, family desserts, or as a special treat with your afternoon tea.
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