Celebrate fall with this magazine cover-worthy recipe.
- 1 cup apple butter
- 1¼ cups firmly packed light brown sugar, divided
- ½ cup chopped pecans
- 1½ cups unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 2 cups sugar
- 1½ teaspoons kosher salt
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- Glaze (recipe follows)
- Spray a 15-cup Bundt pan with baking spray with flour. Set aside.
- In a medium bowl, stir together apple butter, ¼ cup brown sugar, and pecans. Set aside.
- In a large bowl, beat butter and cream cheese at medium-high speed with a mixer until smooth, 3 to 4 minutes. Add remaining 1 cup brown sugar, sugar, and salt; beat at high speed for 10 minutes, stopping occasionally to scrape down sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour, cinnamon, and baking powder, beating until well combined.
- Spoon one-third of batter into prepared pan. Spoon half of apple-butter mixture over batter in pan. Top with another third of batter, the remaining half of apple butter, and the remaining batter. Using a knife, pull blade back and forth through batter to swirl apple-butter layers. Smooth top with an offset spatula.
- Place in a cold oven. Bake at 300° until a wooden pick inserted in center comes out clean, about 1 hour and 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with glaze.
- ½ cup unsalted butter
- 1 cup firmly packed light brown sugar
- ⅔ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1½ cups confectioners’ sugar, sifted
- In a medium saucepan, combine butter, brown sugar, cream, vanilla, and salt. Bring to a boil over medium-high heat, stirring constantly until sugar is dissolved, approximately 3 minutes. Remove from heat, and let cool for 10 minutes. Whisk in confectioners’ sugar.
Note: This version of the Apple Butter Pound Cake recipe corrects a mistake in the printed version from our September 2015 issue, which did not explain how to properly divide the brown sugar listed in the ingredients.
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