INGREDIENTS
Apple Butter Cake
-
1 cup butter, softened
-
1 ½ cups sugar
-
3 eggs
-
1 Tablespoon vanilla
-
1 ¼ cups cornmeal
-
1 cup whole wheat flour
-
1 cup all-purpose flour
-
1 teaspoon baking powder
-
1 teaspoon cinnamon
-
½ teaspoon salt
-
¼ teaspoon allspice
-
1 cup Champlain Orchards apple butter
-
¼ cup milk
-
2 Champlain Orchards apples, chopped
-
¾ cup pecans, chopped
Vanilla Butter Glaze
-
1 ⅓ cups powdered sugar, sifted
-
¼ cup butter, softened
-
1 teaspoon vanilla
-
¼ cup milk
INSTRUCTIONS
Apple Butter Cake
-
Preheat the oven to 350 degrees. Lightly grease a tube pan with some soft butter.
-
In the bowl of a stand mixer, beat together the butter and sugar until they are light and fluffy.
-
Scrape the bowl and add the eggs, one at a time, beating well between each addition, and then beat in the vanilla.
-
In a small bowl, whisk the cornmeal, wheat flour, all-purpose flour, baking powder, cinnamon, salt, and allspice together.
-
In another small bowl stir the milk into the apple butter.
-
Add the dry ingredients, alternating with the apple butter. Begin and end with the flour.
-
Stir in the chopped apples and pecans then pour the batter into the cake pan.
-
Bake the cake for 45-55 minutes, testing for doneness, and cool the cake for 10 minutes before inverting it to cool completely.
-
Glaze with Vanilla Butter Glaze.
Vanilla Butter Glaze
-
Whisk all of the ingredients together, adjusting the powdered sugar and milk amount until the glaze is thick enough so as not be runny, yet still thin enough to drizzle.
| Adapted from Reformation Acres