Apple Butter Pound Cake with Caramel Frosting
This comforting cake would be good any time of year, but especially on a cold day with some hot apple cider. Our friends from the Very Vera Stewart show featured our original Adams Apple Butter in a fall episode and created this luscious Apple Butter Pound Cake with Caramel Frosting.
Prep Time: 30 to 35 minutes
Baking Time: 1 hour 20 minutes to 1 hour 35 minutes
Cooling Time: 2 hours
Yield: 1 large pound cake
3 ½ sticks unsalted butter, divided, at room temperature (3 sticks, 1/2 stick)
8-ounces cream cheese, at room temperature
3 cups granulated sugar
6 large eggs, at room temperature
3 cups all-purpose flour
3 tsp pure vanilla extract, divided (2 tsp, 1 tsp)
1 cup Adams Apple Co. Apple Butter
¼ cup finely chopped, toasted pecans
½ cup packed light brown sugar
1 cup confectioners’ sugar
3 tablespoons whole milk
½ cup dried apple chips, chopped into small pieces
Prepare a 12-cup Bundt pan with baking spray and preheat the oven to 325°F.
In the bowl of a stand mixer fitted with the paddle attachment, beat 3 sticks butter and the cream cheese on medium speed until smooth, about 2 minutes.
Gradually add in the sugar, continuing to beat on medium speed for 20 minutes, or until light and fluffy.
Add in the eggs, one at a time, beating until combined after each addition.
Reduce the speed to low and slowly add in the flour to the bowl of the mixer, beating until just combined. Scrape down the sides and bottom of the bowl.
Add in 2 teaspoons of the pure vanilla extract and mix briefly.
In a small mixing bowl, combine a ¼ cup of the batter with the apple butter and the chopped pecans. Mix until combined.
Pour ⅓ of the batter into the prepared Bundt pan. Spoon half of the apple butter mixture on top. Top with another ⅓ of the batter. Place the remaining apple butter mixture on top and swirl with a knife. Top with the remaining ⅓ batter.
Bake in the preheated oven for 1 hour and 20 minutes, up to 1 hour and 35 minutes. A wooden toothpick inserted in the center of the cake should come out clean and the edges of the cake will begin to pull away from the sides when the cake is done baking.
Cool the cake in the Bundt pan for 10 minutes. Flip the cake out onto a cooling rack and continue to cool for about 2 hours.
Near the end of the 2 hour cooling time, in a small saucepan, melt remaining butter and after melted, add brown sugar and stir until incorporated. Bring the mixture to a boil, whisking constantly so it does not burn. Boil for 1 minute.
Remove the pan from the heat and stir in the remaining 1 teaspoon pure vanilla extract.
Alternate mixing in the confectioners’ sugar and milk and stir until smooth and the frosting begins to cool and thicken, about 3 to 5 minutes.
Immediately spoon the frosting over the cooled cake.
Garnish the cake with the chopped apple chips.
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