Apple Butter Pound Cake
Makes 1 (15-cup) bundt cake
  • 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)
  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.
Recipe by Southern Lady Magazine at