Apple Butter 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 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.

SPICED APPLE BUTTER COFFEE CAKE

Steps:

• For the crumb topping: Put the flour, brown sugar, apple pie spice and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, apple pie spice, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 additions, beginning and ending with the flour. Beat until just incorporated.
• Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apple butter on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.

GRANNY'S APPLE BUTTER CAKE

Steps:

• NOTE: You may adjust spices according to spices in apple butter if the butter is particularly strong flavored or extra light flavored.
• Preheat oven to 350°.
• Grease and flour a 13 x 9 inch baking pan or 3 coffee cans or 2 loaf pans.
• Into large bowl, measure all ingredients except raisins and nuts.
• With mixer at low speed, beat until well-mixed, constantly scraping bowl with spatula.
• Beat at high speed for 3 minutes, occasionally scraping bowl.
• Stir in raisins and nuts.
• Pour batter into pan or divide equally between coffee cans or loaf pans.
• Bake for 40 to 45 minutes (longer for coffee cans).
• Check for doneness by inserting toothpick in center until toothpick comes out clean.
• Cool cake in pan or on wire rack.

APPLE BUTTER CAKE ROLL

Steps:

• Preheat oven to 375°. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper. Sprinkle with 1 tablespoon flour and 2 tablespoons sugar; set aside., In a large bowl, combine remaining flour and sugar; add the cinnamon, baking powder, ginger, cloves and baking soda. In another bowl, whisk the egg yolks, butter, molasses and water. Add to dry ingredients and beat until blended. Beat egg whites on medium speed until soft peaks form; fold into batter. Pour into prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , Unroll cake; spread apple butter to within 1/2 in. of edges. Roll up again. Cover and chill for 1 hour before serving. Refrigerate leftovers.

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 CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
• Beat vegetable oil and eggs until foamy. Add the sugar, flour, ground cinnamon, baking, soda, salt, and vanilla and mix well. Stir in the diced apples. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Cool cake in pan for 10 minutes. Cake needs no frosting.

APPLE BUTTER CAKE ROLL

Steps:

• Heat oven to 375°F. Line 15x10x1-inch pan with cooking parchment paper, foil or waxed paper. In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored.
• Gradually beat granulated sugar into eggs. On low speed, beat in water and vanilla. Gradually beat in flour, baking powder, cinnamon, cloves, allspice and salt just until batter is smooth. Pour batter into pan; spread to corners.
• Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Meanwhile, generously sprinkle 1/4 cup powdered sugar on clean towel.
• Immediately loosen cake from edges of pan; invert onto sugared towel. Carefully remove paper. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Place on cooling rack; cool at least 30 minutes.
• Unroll cake; remove towel. Spread apple butter evenly over cake. Roll up cake; sprinkle with 1 teaspoon powdered sugar. Store covered in refrigerator.

APPLE CAKE WITH HOMEMADE BUTTERMILK SAUCE

Steps:

• In a small saucepan, bring cider a boil; cook until liquid is reduced to about 1/4 cup, 15-20 minutes. Remove from the heat and cool., Preheat oven to 350°. In a large bowl, combine apples, sugar, orange juice, cinnamon and cloves; toss to coat. For cake batter, in a large bowl, beat butter, sugar, eggs, vanilla and cooled cider reduction until well blended. In another bowl, whisk cake flour, baking powder and salt; add to butter mixture alternately with sour cream, beating after each addition just until combined. , Transfer a greased 8-in. springform pan; place on a baking sheet. Spoon apple mixture over batter. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 15 minutes on a wire rack., For sauce, in a small saucepan combine sugar, butter, buttermilk, corn syrup and baking soda. Cook and stir over medium heat until bubbly, 4-6 minutes. Remove from the heat; stir in vanilla. Pour sauce over warm cake. Serve warm. Refrigerate leftovers.