Apple Butter Cake
Apple Butter Cake is an easy-to-make, moist apple-flavored cake drizzled with a sweet cream cheese glaze. It's the perfect fall dessert or snack.
Servings: 9 servings
Calories: 463kcal
Ingredients
Apple Butter Cake
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon allspice
- ½ cup vegetable oil
- ⅜ cup light brown sugar packed
- ⅜ cup granulated sugar
- 1 ½ teaspoons vanilla extract
- 1 large egg
- 1 cup apple butter
- ½ cup grated apples about 1 apple (optional)
- ¼ cup buttermilk
Cream Cheese Glaze
- 4 oz cream cheese room temperature
- ¼ cup butter room temperature
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees. Prepare a loaf pan by spraying with nonstick spray, lining the bottom with parchment paper and spraying again. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt and spices.
- In a large bowl, whisk together the oil, both sugars, vanilla extract, egg, and apple butter. Mix in the grated apples if using.
- Add half of the dry ingredients into wet ingredients and mix. Add the buttermilk and stir. Add in remaining dry ingredients and stir until combined.
- Pour the batter into the prepared loaf pan. Bake for 50-60 minutes. Test to see if it is done by inserting a toothpick into the center. It is done when it comes out clean or with just a few crumbs.
- While the cake is cooling, combine all glaze ingredients and stir until smooth. Just prior to glazing, heat in microwave in 30-second increments, stirring in-between, until liquid enough to drizzle over cake.
- Let the cake cool 15 to 20 minutes in the pan then turn it out onto a wire rack to cool completely before drizzling it with the glaze.
Notes
STORE/FREEZE
To store: Place the cake in an airtight container and store it in the refrigerator for up to 4 days. Note the glaze will soak into the cake while being refrigerated.
To freeze: It is best to freeze the cake unglazed. Wrap the cake first in plastic wrap and then with aluminum foil. Place the glaze in a freezer-safe container. Freeze for up to 3 months. Thaw both the cake and glaze in the fridge overnight.
Nutrition
Calories: 463kcal | Carbohydrates: 62g | Protein: 4g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 200mg | Potassium: 143mg | Fiber: 1g | Sugar: 43g | Vitamin A: 368IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
