Apple Butter Cake
A moist, spice-infused cake featuring the concentrated flavor of apple butter, creating a tender crumb with warm notes of cinnamon, nutmeg, and cloves. Perfect for fall gatherings or paired with morning coffee, this cake celebrates autumn’s signature fruit in its most comforting form.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs room temperature
- 1 cup apple butter store-bought or homemade
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped walnuts or pecans
- For the glaze: 1 cup powdered sugar 2-3 tablespoons apple cider or milk, 1/4 teaspoon cinnamon
Instructions
- Prepare your baking pan and oven. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or bundt pan, tapping out any excess flour.
- Combine the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined. Set aside.
- Cream the butter and sugars. In a large mixing bowl, beat the softened butter with both sugars using an electric mixer on medium speed for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one.
- Mix in the apple butter, buttermilk, and vanilla. Beat on low speed until just combined. The mixture may look slightly curdled, but that’s normal.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix or the cake will become tough.
- Fold in the nuts if using, gently incorporating them with a rubber spatula.
- Transfer the batter to the prepared pan, smoothing the top with a spatula for even baking.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Start checking at 45 minutes as oven temperatures can vary.
- Cool the cake in the pan for 15 minutes before turning out onto a wire rack to cool completely.
- Prepare the glaze by whisking together powdered sugar, apple cider or milk, and cinnamon until smooth. Add liquid gradually until you reach your desired consistency.
- Drizzle the glaze over the cooled cake and allow it to set for about 15 minutes before serving.
Notes
- For the best flavor, use a high-quality apple butter with a deep, concentrated taste. Look for one with visible spices or make your own for an extra-special touch.
- The cake actually tastes better the next day once the flavors have had time to meld, making it perfect for make-ahead occasions.
- If you don’t have buttermilk, make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup regular milk and letting it sit for 5 minutes.
- For a more rustic presentation, skip the glaze and dust with powdered sugar, or serve warm with a scoop of vanilla ice cream.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.