Apple Butter Anniversary Cake Recipes

APPLE BUTTER SPICE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg, and chopped pecans.
• Sift together the flour, baking powder, baking soda, and salt.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add apple butter, vanilla, and wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.
• Pour half the batter into the prepared pan; sprinkle with half of the topping. Pour remaining batter into pan and top with the rest of the topping.
• Bake in the preheated oven until a tester inserted in the center comes out clean, about 40 minutes.

APPLE BUTTER ANNIVERSARY CAKE RECIPE

Steps:

• _12 prep time_ 20 cook time_ 50-60 min total time_ 1 hour 20 minHeat oven to 350 spray 12 cup tube pan with no-stick cooking sprayBeat cake ingredients in the bowl of an electric mixer at medium speed just until blended about 2 min spread batter in prepared panBake 50-60 min or until toothpick inserted in the center come out cleanCool in pan for 15 min remove from pan to wire rack cool completely place cake on serving plateCombine all filling ingredients except pecans in large saucepan cook over medium heat stirring constantly for 3-4 min or until apples are tenderStir in pecanMark center of side of cake with toothpick using a long serrated knife slice cake in half spoon filling onto bottom half replace top halfCombine pudding mix powdered sugar sugar and whipped topping in a medium bowlBeat on the lowest speed of a electric mixer for one minFold in drained pineapples spread on top and side of cakeSprinklles peacan evenly around top of cakeStore in refrigerateTip - To toasted pecans place pecan in dry non-stick skillet cook over medium heat shaking pan until pecan is lightly brown

APPLE BUTTER CAKE

Steps:

• Cream together shortening and sugar.
• Beat in eggs, one at a time, beat until light and fluffy.
• Stir in 1 cup apple butter.
• Sift together flour, baking powder, soda, salt, cinnamon, and nutmeg.
• Add dry ingredients to creamed mixture alternately with sour milk.
• Turn into 2 greased and floured 9-inch cake pans.
• Bake at 350°F for 30 to 35 minutes.
• Cool throughly.
• Spread bottom layer of cake with 1/4 cup apple butter.
• Top with frosting.
• Cover with top cake layer.
• Frost top and sides with any marshmallow frosting.
• Swirl remaining apple butter on top for a marbled effect.

APPLE-BUTTER LAYER CAKE

Steps:

• Cake: Preheat oven to 325 degrees. Butter a 9-by-3-inch springform pan and line with parchment. Butter parchment. Whisk together flour, baking powder, salt, and 3/4 cup granulated sugar in a bowl. Whisk together butter, egg yolks, and milk in another bowl. Whisk flour mixture into yolk mixture until smooth.
• Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and continue to beat until soft peaks form, about 3 minutes. Gradually add remaining 3/4 cup granulated sugar and beat until stiff, glossy peaks form, about 3 minutes. Whisk one-third of white mixture into yolk mixture. Gently but thoroughly fold in remaining white mixture.
• Spread batter in prepared pan. Bake until top of cake springs back when lightly touched, 50 to 55 minutes. Slide a paring knife around edge of cake to loosen; release cake from pan. Let cake cool 15 minutes on pan base on a wire rack. Invert cake onto wire rack; remove pan base and parchment. Turn cake top-side up onto rack and let cool completely.
• Assembly: With a serrated knife, split cake horizontally into 4 layers. Transfer bottom layer to a cake plate or platter. Spread with 1 cup apple butter. Add second layer; spread with 1 cup apple butter. Repeat with third layer and remaining 1 cup apple butter. Top with fourth cake layer, domed-side up. Filled cake can be stored in refrigerator up to overnight.
• Beat cream and confectioners' sugar with a mixer on medium-high speed until soft peaks form, about 2 minutes. Dollop on top of cake. Sprinkle with cinnamon.

APPLE BUTTER ANNIVERSARY CAKE

Steps:

• Heat oven to 350 degrees F. Spray a 12-cup tube pan with no-stick flour spray.
• In the bowl of an electric mixer beat cake ingredients at medium speed just until blended, about 2 minutes. Spread batter in prepared pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan to wire rack. Cool completely. Place cake on serving plate.
• In large saucepan, combine all filling ingredients except pecans. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until apples are tender. Stir in pecans.
• Mark center of side of cake with toothpicks. Using a long serrated knife, slice cake in half. Carefully remove top half. Spoon filling onto bottom half. Replace top half of cake.
• Combine pudding mix, powdered sugar and whipped topping in a medium bowl. Beat on the lowest speed of an electric mixer for one minute. Fold in drained pineapple. Spread on top and sides of cake. Sprinkle pecans evenly around top of cake. Store in refrigerator.

FRESH APPLE CAKE WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool.
• Spray 13x9-inch pan with cooking spray. In medium bowl, mix flour, cinnamon, baking soda and salt. In large bowl, stir together melted butter, sugar, eggs and 1 teaspoon of the vanilla until blended. Stir in flour mixture just until blended. Stir in apples and 1 cup of the toasted pecans. (Batter will be very thick, similar to cookie dough.) Spread batter in pan.
• Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack.
• Meanwhile, in 1-quart heavy saucepan, cook 1 cup butter over medium heat 6 to 8 minutes, stirring constantly, until butter begins to turn golden brown. Immediately remove from heat and pour into small bowl. Cover; refrigerate 1 hour or until butter begins to solidify.
• Beat browned butter with electric mixer on medium speed until fluffy. Gradually add powdered sugar alternately with milk, beating on low speed until blended. Stir in remaining 1 teaspoon vanilla. Frost cake. Sprinkle with remaining 1/2 cup toasted pecans. Store covered in refrigerator.

APPLE BUTTER ANNIVERSARY CAKE

Steps:

• Heat oven to 350°F Spray a 12-cup tube pan with no-stick flour spray.
• In the bowl of an electric mixer beat cake ingredients at medium speed just until blended, about 2 minutes. Spread batter in prepared pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan to wire rack. Cool completely. Place cake on serving plate.
• In large saucepan, combine all filling ingredients except pecans. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until apples are tender. Stir in pecans.
• Mark center of side of cake with toothpicks. Using a long serrated knife, slice cake in half. Carefully remove top half. Spoon filling onto bottom half. Replace top half of cake.
• Combine pudding mix, powdered sugar and whipped topping in a medium bowl. Beat on the lowest speed of an electric mixer for one minute. Fold in drained pineapple. Spread on top and sides of cake.