Best Apple Butter Cake Recipes

APPLE PUDDING CAKE WITH CINNAMON-BUTTER SAUCE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening.
• In large bowl, mix brown sugar and softened butter with spoon until light and fluffy. Beat in egg. Stir in flour, baking soda, 1 teaspoon cinnamon, the nutmeg and salt. Stir in apples. Spread batter in pan.
• Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted and sauce is hot. Serve warm sauce over warm cake.

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.

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.

OLD-FASHIONED STACK CAKE WITH APPALACHIAN APPLE BUTTER FILLING

Steps:

• 1. Preheat oven to 350 degrees. Spray 6 (9-inch) cake pans with nonstick cooking spray. Line bottoms of pans with parchment paper, and spray parchment paper with cooking spray.
• 2. In a medium bowl, beat shortening and sugar at medium speed with a mixer until creamy. Add buttermilk, molasses, egg and vanilla, beating well. In a large bowl, combine flour, ginger, baking soda, salt, cinnamon and nutmeg. Make a well in center of flour mixture. Add shortening mixture, stirring just until combined.
• 3. On a lightly floured surface, form dough into a log; cut into six equal portions. Place one portion in each prepared pan, and use fingers to lightly pat dough to edges of pans. Bake for 10 to 12 minutes or until lightly browned. Remove from pans and cool completely on wire racks. Cake will have the consistency of a gingerbread cookie.
• 4. Cook time: Depends on how big you want your stack. This recipe makes one 9-inch cake with six stacks. Three stacks were baked simultaneously for 10 to 12 minutes The filling (recipe below) takes about an hour. Allow 24 hours for the cake to chill in the refrigerator.
• 5. Make filling: In large saucepan, combine dried fruit and all dry ingredients. Add enough liquid to cover. Bring to a low boil and cook, stirring often, for 45 minutes. Remove from heat, and let stand for 10 minutes or until cooled slightly. Transfer to the work bowl of a food processor or container of a blender; process until smooth. Use while still warm.
• 6. To put cake together, place one cake layer on a serving plate or cake stand; spread with about 3/4 cup warm fruit butter filling. Repeat procedure with remaining layers and fruit butter filling, stacking each on previous layer. Do not spread fruit butter filling on top layer. Cover and refrigerate cake for at least 24 hours. Just before serving, dust with confectioners' sugar.

CHUNKY APPLE CAKE WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until blended. Stir in 1/2 teaspoon vanilla. Stir in flour, baking soda, salt and cinnamon. Stir in apples and walnuts. Spoon into pan.
• Bake 50 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
• In 2-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until golden brown. Gradually beat in powdered sugar with spoon. Stir in 1 teaspoon vanilla and enough milk until frosting is smooth and desired spreading consistency. Generously spread frosting over top and partially down side of cake. To serve, cut cake with serrated knife.

APPLE CAKE AND BUTTER SAUCE

Steps:

• Peel, core, and grate the apples.
• Cream together 1 cup sugar and 1/4 cup butter or margarine. Stir in the grated apples and eggs. Sift together flour, salt, soda, nutmeg, and cinnamon; mix into the apple mixture. Pour batter into an ungreased 9 inch glass pie plate.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from oven.
• Place 1/2 cup butter or margarine, 1 cup sugar, 1/2 cup cream, and vanilla in the top pan of a double boiler. Heat and stir until sugar has dissolved and butter or margarine has melted. Serve over apple cake.

WALNUT APPLE CAKE WITH BUTTER SAUCE

Steps:

• In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; gradually add to the creamed mixture. Stir in apples and walnuts. Spoon into a greased 13x9-in. baking pan. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. In a saucepan, combine sugar, butter and cream; mix well. Cook over low heat until heated through. Remove from the heat; stir in extract. Serve warm with the cake.

APPLE PIE CAKE WITH RUM BUTTER SAUCE

Steps:

• Cream butter, then gradually add sugar, beating well at medium speed with an electric mixer.
• Add egg and beat until blended.
• Combine flour, salt cinnamon and nutmeg and mix well.
• Add to creamed mixture.
• Beat on low speed until smooth.
• Stir in water and vanilla.
• Fold in apples and pecans and spoon into a greased and floured 9 inch pie pan.
• Bake at 350*F for 45 minutes until a toothpick inserted in the center comes out clean.
• For sauce; combine brown sugar, sugar, butter, butter and cream in a small saucepan and mix well.
• Bring to a boil and cook for 1 minute.
• Stir in rum.
• Serve warm or at room temperature with cake and whipped cream.

AUTUMN APPLE CAKE WITH BUTTER SAUCE

Steps:

• In a large bowl, combine the sugar, eggs and butter; beat well.
• In another bowl, sift together the flour, salt, baking soda, cinnamon and nutmeg.
• Stir the dry ingredients into the creamed mixture.
• Add the chopped apples and nuts. Mix together well.
• Pour into a well greased 9x13-inch pan.
• Bake at 350°F for 45 minutes.
• For the butter sauce: Melt the 1/2 cup butter in a saucepan on low heat. Add the sugars and evaporated milk. Heat slowly, do not let boil.
• Serve with apple cake. You may dollop each individual piece with whipped cream as well.
• Delicious!

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.

OLD FASHIONED APPLE BUTTER STACK CAKE

Steps:

• 1. Preheat oven to 375 degrees. Lightly grease or spray with oil several 8-inch cake pans, skillets, etc.
• 2. FOR CAKE: Mix first four ingredients. Stir flour together with baking powder, soda, salt, and nutmeg. Stir vanilla into milk. Add flour and milk to liquid ingredients, blending well. Turn out on floured surface and knead like a biscuit dough.
• 3. Divide dough into 7 portions. Roll out on wax paper to fit greased 8-inch cake pans. You may have to bake in batches. Bake until done and very lightly browned, about 10 minutes. Layers do not need to cool before assembling.
• 4. FILLING: Stir together apple butter and brown sugar in a medium saucepan over medium high heat. Bring just to boiling. Remove from heat and stir in the butter until it melts completely.
• 5. Place first cake layer on cake plate that has a cover. Spread hot filling between cake layers, stacking 7 high. Smooth some filling over top of stack and let drip slightly down sides. Cover and allow to set 12 hours before serving. May sprinkle with powdered sugar just before serving if desired. Or, top of stack may be decorated with little red hot cinnamon candies.
• 6. NOTE: Layers may be frozen with wax paper in between, and filled later.

APPLE-BACON COFFEE CAKE WITH BROWN BUTTER STREUSEL

Steps:

• Brown Butter Streusel: Cook butter in medium saucepan over medium heat until melted. Once melted, stir often until butter begins to brown and smell nutty, about 5 minutes. Remove from heat and add in pecans, sugar, cinnamon, and flour. Cool and reserve.
• Cake: Heat oven to 350 degrees F. Grease a 9x13-inch baking pan.
• Whisk together flour, baking powder, baking soda, cinnamon, salt, and sugar in large bowl.
• Stir in melted butter, sour cream, milk, eggs, vanilla, and apples until smooth. Pour into prepared pan.
• Sprinkle bacon on top of batter, followed by streusel.
• Place pan in oven and bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.

CHUNKY APPLE SPICE CAKE WITH VANILLA BUTTER SAUCE

Steps:

• Set oven to 350°F.
• Grease a 9-inch baking pan.
• For cake: Beat butter and brown sugar for 5 minutes in a mixing bowl, until light and fluffy; beat in eggs and vanilla just until blended; set aside.
• Sift together, flour, pumpkin pie spice, allspice and salt. Gradually add to creamed mixture, beating until blended; stir in apples, nuts and raisins (if using).
• Pour the batter/mixture into prepared baking pan.
• Bake 35-40 minutes, or until the cake tests done. Cool on wire rack.
• For butter sauce: Combine butter and whipping cream with brown sugar; bring to a boil over medium heat. Reduce heat; simmer 10 minutes, or until slightly thickened. Remove from heat, stir in 2 tbsp vanilla, mix until blended.
• Note: The sauce recipe may be doubled for a larger amount. Serve cake warm with vanilla butter sauce--delicious!
• Do ahead note: The cake can be prepared a day ahead, and the following day, warmed up in the oven on low temperature, then served with warm sauce. Also the sauce can be prepared ahead, and then warmed if desired.

FRESH APPLE CAKE WITH BUTTER PECAN GLAZE

Steps:

• Heat oven to 350 degrees. Coat a 10-inch fluted tube pan with no-stick flour spray.
• COMBINE flour, cinnamon, baking soda and salt; set aside.
• BEAT sugar, vegetable oil, and eggs in large bowl. Gradually add flour mixture.
• Stir in apples, pecans, and vanilla.
• POUR batter into prepared pan, no more than 3/4 full. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
• COOL 15 minutes on wire rack before removing from pan. Finish cooling on wire rack. Drizzle with Butter Pecan Glaze.
• Butter Pecan Glaze.
• MELT butter in small saucepan; add pecans.
• COOK over medium heat, stirring constantly until nuts are toasted - about one minute. Mix in brown sugar, cream and corn syrup.
• BRING to a rolling boil and cook about 2 minutes, stirring constantly. Remove from heat and blend in orange extract, if using.
• COOL glaze until thickened. Drizzle over Fresh Apple Cake. Extra glaze may be spooned over individual slices, if desired.

APPLE PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F. Line an 8x8x2-inch square baking pan with Reynolds® Parchment Paper*.
• Whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, salt, and allspice in a medium bowl. Set aside.
• Cream the sugar and butter with an electric mixer on medium speed in a medium bowl about 2 minutes or until light and fluffy. Add egg; beat to combine. Beat in applesauce and vanilla. Reduce speed to low and gradually add in the flour mixture. Stir in apple and the peanut butter pieces. Spread into prepared pan.
• Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven and cool 5 minutes in the pan. Lift the cake out of the pan using the parchment paper. Place on a wire rack to cool completely. Using the parchment paper, transfer the cake to a cutting board.
• Drizzle with Peanut Butter Glaze. Allow cake to stand until glaze is set before slicing.
• Peanut Butter Glaze: In a small bowl, stir together 2/3 cups powdered sugar, 3 tablespoons creamy peanut butter, and 2 to 3 tablespoons milk to make a thick glaze of drizzling consistency.

APPLE-STUDDED BROWN BUTTER STREUSEL COFFEE CAKE

Steps:

• Butter the cake pan. Set aside.
• Make the topping: In a small bowl, stir together the brown sugar, flour, and cinnamon. Sprinkle the 3 tablespoons of butter cubes over the mixture and use your fingertips to work it in to form a crumbly topping. Chill in the refrigerator while you prepare the cake.
• Preheat the oven to 350 degrees F. Make the cake: In a small pan, melt the butter over medium heat until it begins to turn a medium nut brown, 6 to 8 minutes. Remove from the heat and set aside to cool slightly. In a large bowl, whisk together the flour, sugars, baking powder, baking soda, salt, and spices. In a medium bowl, beat the egg and egg yolk to blend. Whisk in the butter and buttermilk, then pour the liquid mixture into the flour mixture and stir just to combine. Fold in the apple cubes and pour the batter into the prepared pan. Sprinkle the topping over the cake and arrange the apple slices around the top, lightly pressing them into the topping. Bake until the top is golden brown and a cake tester inserted into the center comes out clean, 45 to 55 minutes. Set on a cooling rack for 20 minutes, then check to see if the sides of the cake are sticking to the pan in any spots. If so, use a thin knife to loosen them. Carefully remove the sides of pan, transfer to a platter, and serve warm or at room temperature.

APPLE PIE CAKE WITH BUTTER-RUM SAUCE

Steps:

• 1. Cream butter, gradually add sugar, beating well at medium speed.
• 2. Add egg; beat until blended.
• 3. Combine flour, salt, and cinnamon; mix well.
• 4. Add to creamed mixture; beat on low speed until smooth.
• 5. Stir in water and vanilla.
• 6. Fold in apples and pecans, spoon into greased and floured 9x9" baking dish.
• 7. Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean.
• 8. Serve warm or cold with Butter-Rum Sauce and a dollop of whipped cream.
• 9. BUTTER RUM SAUCE
• 10. Combine brown sugar, sugar, butter and whipping cream in small saucepan.
• 11. Bring to a boil, and cook 1 minute.
• 12. Remove from heat and stir in rum.

FRESH APPLE CAKE WITH SWEETENED BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9-inch-by 13-inch baking pan; set aside.
• In a medium mixing bowl, stir together the apples and 2 cups sugar.
• In another medium mixing bowl, thoroughly combine the flour, soda, cinnamon, and salt.
• Add the flour mixture to the apple-sugar mixture; stir well; set aside.
• Place the eggs into a small mixing bowl and beat well with an electric mixer or hand held egg beater. Add the oil and 2 teaspoons vanilla extract; beat.
• Stir the egg mixture into the apple mixture, blending until thoroughly moistened.
• Stir in the pecans.
• Pour the batter into the prepared pan. Bake at 350 degrees for 50 minutes or until cake springs back when lightly pressed. Serve with warm Sweet Butter Sauce.
• SWEET BUTTER SAUCE INSTRUCTIONS: In a small, heavy-duty saucepan, over low heat, melt the magarine. Add the sugar, vanilla, and heavy whipping cream or evaporated milk; stir. Bring the mixture to a boil over medium-high heat and cook 3 minutes. Serve warm.

FRESH APPLE CAKE WITH BUTTER PECAN GLAZE

Steps:

• 1. Preheat oven to 350 degrees F. This is the 16 cup Nordic Ware Angel Food/Bundt Pan that I used. I purchased it from Amazon.
• 2. Add flour, cinnamon and butterscotch pudding to a medium size bowl. Then stir to blend mixtures together, and set aside till needed.
• 3. Add the 3 eggs into a large bowl and beat well till mixed together.
• 4. Now add oil and packed brown sugar to bowl with beaten eggs, and beat until completely blended together.
• 5. Now add flour in three intervals, beating well after each addition.
• 6. The flour mixture was a bit stiff, so I decided to add an additional ingredient to loosen up the batter.
• 7. So I Added the 1 cup of natural apple sauce and beat till blended into the cake batter.
• 8. Now add the chopped pecans and chopped apples, and with a spoon or spatula, stir ingredients into cake batter until they are well blended.
• 9. Spray the cake pan LIBERALLY with non stick cooking spray, OR USE BAKERS JOY(cooking spray with added flour in it) Add cake batter to cake pan and place in preheated 350 degrees F. oven and bake for 1 hour and 15 minutes or until toothpick inserted into center of cake comes out clean.NOTE: YOU WILL NEED TO HAVE AT LEAST 1 1/2 TO 2 INCHES OF SPACE LEFT IN PAN TO ALLOW IT TO RISE.
• 10. Remove cake from oven and allow to sit in pan for 15 minutes. NOTICE HOW THE CAKE ROSE TO THE TOP.
• 11. Now invert cake onto cake rack or serving platter, and allow to cool completely. While cake is cooling prepare the glaze.
• 12. To make the glaze add 1/2 stick butter to small sauce pan, then add chopped nuts, and heat over medium high heat to toast the nuts, all the while you are stirring, about 5 minutes. Then add the brown sugar, heavy cream, and corn syrup, then bring to a rolling boil, continue to stir for about 2 minutes, then remove from heat allow to cool somewhat, then add the butter extract into the glaze and stir to blend together. Then carefully drizzle over cake, allowing it to drip down along the sides of the cake as you drizzle along the outer edge of cake. Add the remaining glaze over the top of cake, or save and add it to individual slices. I added all of mine on the cake.
• 13. Cut serve and enjoy this moist and tasty cake.

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.