Sunday, September 15, 2013

Apple Butter Spice Cake

A new friend from the blog News From The Hill ( ) gave me some really good Apple Butter, smooth and fragrant with spices.  I didn't want to just eat it on toast or bagels, although that is a great way to eat Apple Butter.  I decided to make an Apple Butter Spice Cake.  There a are a few recipes on the Internet,, but no one had everything I wanted to use. 

I took  a few ideas from a bunch of different recipes and it is sooo good.  I can highly recommend this recipe.  When I came out to breakfast this morning and opened the plastic cake saver to check on it, the scent of the spices was rich and the piece I stole was moist and delicious.  On the second day and with no glaze or frosting.  This is a keeper and I'm sorry I made it for just us.  This is one to share.


Apple Butter Spice Cake

1/2 cup butter, softened,  1 stick
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup apple butter

2 1/2 cups flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cardamom
1/4 teaspoon cloves

1 cup sour cream
1/2 to 1 cup chopped pecans, to taste.


I like a lot of nuts, but they are optional




I used a Bundt pan.  If you want to use a regular cake pan, this recipe would need a 9X13 cake pan and you might have to adjust the time you cooked it.  I would start at 30 minutes and then test it and then add 5 minutes at a time if it wasn't done.


Spray a Bundt pan with Pam and set aside.  Preheat the oven to 350°.


In a large bowl place the flour, baking powder, baking soda, salt, and all the spices.  (I used every spice listed on any of the recipes and it is great.  But if you don't have one and don't want to buy it, I would go ahead and make it.  Not AS good.  But still good!) Stir to combine.  Set aside.

Using a stand mixer, start the butter mixing.  Let it work for about 3 to 5 minutes, scraping down the bowl a couple of times.  Add the brown sugar and mix. Then add the eggs, one at a time, mixing and scraping with each one.


When fully mixed add in the apple butter and the vanilla.  Mix some more.

Stop the mixer and add half the flour mixture.  Start it back up slowly and then turn it up, to fully combine.  Place 1/2 the sour cream in and continue to mix.  The do the last of the flour and then the last of the sour cream, mixing between each one.


Remove the bowl from the mixer and fold in the nuts if you are using them.  Use a spatula to scrape the batter into the Bundt pan.  Tap it on the counter to even it up and bake for 40 to 45 minutes or until a toothpick comes out clean.  A few moist crumbs are fine!


Let the pan cool for 15 to 20 minutes and then place a cooling rack on top and invert the cake pan.  The cake should slide out onto the rack.  Let it finish cooling.

You may sprinkle powdered sugar over it to serve or put a glaze on it, but this is such a moist delicious cake, you don't need to.  And it is even better the next day!


  1. How wonderful that would taste with a morning cup of coffee. Looks delicious, Rebecca!

  2. If you would deliver to the VA eastern shore, Rebecca, we would serve some fresh brewed coffee, milk...your choice. Seriously I will have to save this recipe as it seems like a perfect autumn dessert and I have a lot of shelled pecans.

  3. That looks especially good this morning! I am going to have to give it a try!

  4. Oh!! Glad you like the apple butter!! And I just bought myself a new binds pan last week! I know what I'll be making soon!!

  5. Does it matter whether I use light or dark brown sugar?

    1. I generally use dark brown for the richness of flavor and color, but I doubt that light brown sugar will make a huge difference.