|Apple Butter Spice Cake - ButterYum|
If you happen to find yourself with leftover apple butter, here's a great way to use it up. This cake is very moist and sweet with a praline-like layer inside. The recipe is baked in a Bundt pan, but it can also be baked in a 9x13 cake pan (directions below).
Apple Butter Spice Cake
Makes 1 bundt cake (or one 9x13 cake)
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
2 eggs, beaten
1 cup white granulated sugar
3/4 cup apple butter
1 teaspoon pure vanilla extract
1/2 cup wheat germ or whole bran cereal
1 cup sour cream
Crumb Mixture: (double if making a 9x13 cake)
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg (or 1/4 teaspoon dried)
1/4 cup finely ground pecans
Preheat oven to 350F. Prepare pan by spraying with a non-stick baking spray.
In a small bowl, combine the ingredients for the crumb mixture together; set aside. In a medium bowl, combine the flour, baking powder, baking soda, and salt; set aside.
In the bowl of a stand mixer, cream butter and white sugar together for a couple of minutes. Add eggs and beat well. Add apple butter, vanilla, and wheat germ; beat well.
Add 1/3 of the reserved flour mixture, mix to incorporate. Add 1/2 of the sour cream, mix. Add 1/3 flour mixture, mix. Remaining 1/2 of the sour cream, mix. Finish with the last 1/3 of the flour mixture.
Pour about 1/2 the batter into the prepared bundt pan. Sprinkle reserved crumb mixture on and top with the remaining batter. Bake for 40-50 minutes.
Note: to make a 9x13, double the ingredients for the crumb mixture. Pour half the batter into the pan, add half the crumb mixture, top with the remaining cake batter, and lastly, sprinkle the other half of the crumb mixture on top. Bake for about 40 minutes.