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
Makes: 1 10 inch bundt cake (12 servings)
Prep time: 10 minutes Bake time: 1 hour- 1 hr and 15 minutes
3/4 cup butter, softened, divided
1 1/2 cup apple butter, divided
2 cups sugar
6 eggs
1/4 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups flour
1 1/4 cups heavy cream, divided
1/2 cup brown sugar
1/2 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.)
Made with love, not calories!
