Apple Butter Pound Cake

Celebrate fall with this cover-worthy recipe.  

Apple Butter Pound Cake
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  1. 1 cup apple butter
  2. 1¼ cups firmly packed light brown sugar, divided
  3. ½ cup chopped pecans
  4. 1½ cups unsalted butter, softened
  5. 1 (8-ounce) package cream cheese, softened
  6. 2 cups sugar
  7. 1½ teaspoons kosher salt
  8. 5 large eggs, room temperature
  9. 1 tablespoon vanilla extract
  10. 3 cups all-purpose flour
  11. 1 teaspoon ground cinnamon
  12. ½ teaspoon baking powder
  13. Glaze (recipe follows)
  1. Spray a 15-cup Bundt pan with baking spray with flour. Set aside.
  2. In a medium bowl, stir together apple butter, ¼ cup brown sugar, and pecans. Set aside.
  3. 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.
  4. 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.
  5. 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.
Southern Lady Magazine
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  1. ½ cup unsalted butter
  2. 1 cup firmly packed light brown sugar
  3. 2/3 cup heavy cream
  4. 1 teaspoon vanilla extract
  5. ¼ teaspoon kosher salt
  6. 1½ cups confectioners’ sugar, sifted
  1. 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.
Southern Lady Magazine
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.