Here is recipe number 2 that uses your homemade apple butter!
I have mixed feelings about pound cake. I like it and yet, I don’t. Maybe saying I don’t like it is a little unfair. I mean, it’s not the pound cake’s fault that it is harder for me to eat. See, I don’t produce enough saliva to break down certain foods (yes, this includes steak…even if it “melts like butter”- I can’t eat it), and unfortunately, pound cake is just dense enough that it wouldn’t be my 1st dessert pick.
Now, I have my little tricks that make things easier. Say, adding a glaze to the pound cake, or serving it with ice cream (!), or even the obvious- having something close by to drink. All those things help. Oh- I just thought of another one…taking a warm piece of pound cake and slathering it with butter. Yum!
I’ve been on a little apple butter kick recently, and I’m rather liking the results! Though I am thinking it’s time to move on (and maybe revisit the apple butter a little later in the season), as I am sure my family is getting bored!
But, before I move on, let’s share this recipe!
Apple Butter Pound Cake with Caramel Glaze
- Bundt pan
- Serving plate
- ¾ Cup Butter, softened, divided
- 1½ Cup Apple butter, divided
- 2 Cups Sugar
- 6 Eggs
- ¼ Teaspoon Cinnamon
- ½ Teaspoon Baking powder
- ½ Teaspoon Salt
- 3 Cups Flour
- 1¼ Cups Heavy cream, divided
- ½ Cup Brown sugar
- ½ Teaspoon Vanilla
- *Do not preheat oven. Prepare bundt pan (I used cooking spray, then dusted with flour).
- In stand mixer, cream 1/2 cup butter, 1/2 cup apple butter, and 2 cups sugar, till well combined. Add in eggs, one at a time. Add in cinnamon, baking powder, and salt. Stop mixer and scrape down sides. Turn mixer on low speed and alternate adding in the flour with 1 cup heavy cream (ending with flour). Scrape sides one more time and mix till flour is just combined.
- Pour half of batter into prepared bundt pan. Top with remaining 1 cup apple butter. Cover apple butter with remaining batter. Place pan into oven, and turn on to 325 degrees. Bake 1 hour and check with toothpick (you might need extra time). Once done, toothpick should come out clean. Remove from oven and let cool for 10 minutes.
- While the cake is cooling, make caramel glaze.In small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter, and 1/4 cup heavy cream. Over medium heat, bring to boil. Lower heat and let simmer, stirring continuously. Simmer for 5 minutes. Remove from heat and add in vanilla.
- Once the cake has cooled 10 minutes, invert cake onto serving plate. Pour glaze over warm cake.
- You can enjoy a slice while it’s still warm, or let the cake cool to room temperature and then dig in! (I had a small piece and gave the rest away to the 2 sets of parents. I think I’m regretting that, as a slice of this, warmed, with some butter sounds like a mighty fine breakfast. Oh well.)