Apple Butter Pound Cake

This cake caught my eye when I saw it on the cover of Southern Lady magazine.  I thought it would be a perfect fall dessert and another use for all the apple butter I've been making. I've made two cakes now, though only one got served to anyone.  The first time I neglected to add the 2 cups of sugar. How I did that is still a mystery!  The second attempt was much more successful, I'm happy to say!

The cake has the texture of a traditional pound cake but the brown sugar in the batter makes it a little less un-traditional.  I loved the layer of pecans, apple butter and brown sugar! Oh, my, it is good!

Like many pound cake recipes, it is put into a cold oven.  The cake is dense so doesn't need a burst of hot air to make it rise.  The transition from a cold to warm oven also allows for the nice, crispy crust that pound cakes are known for.  

I thought the glaze recipe made enough for two cakes and was thinner than the magazine picture, even after I added more confectioners' sugar.  Next time I will halve the recipe and probably still increase the amount of sugar.

Using a stand mixer definitely makes the mixing process go easier as the sugar and butter mixture gets beat for quite a while. As I was babysitting this day, the 10 minute mixing time enabled me to step away for a few minutes and change a diaper!

My baking assistant!

My instincts were correct and it's a wonderful fall treat. Like all Bundt cakes, it stores and transports easily. This cake will make a great addition to the Thanksgiving dessert table!

It even looks pretty unglazed, with the apple butter swirl peeking through!

Apple Butter Pound Cake

1 cup apple butter
1 1/4 cups firmly packed light brown sugar, divided
1/2 cup chopped pecans
1 1/2 cups unsalted butter, softened
1 (8-ounce) package cream cheese, softened
2 cups sugar
1 1/2 teaspoons kosher salt
5 large eggs, room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 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, 1/4 cup brown sugar, and pecans.  Set aside.

In a medium bowl, stir together flour, cinnamon, and baking powder.  Set aside.

In bowl of mixer, or a large bowl, beat butter and cream cheese at medium-high speed 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 mixture, 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, remaining half of apple butter mixture, and the remaining batter. Using a knife, pull blade back and forth through batter to swirl the apple butter layers. Smooth top with an offset spatula.

Place in a cold oven.  Bake at 300 degrees 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.

Glaze (see comments above)

1/2 cup unsalted butter
1 cup firmly packed light brown sugar
2/3 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 1/2 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.

I found this little gadget at Sur La Table; it's a combination whisk & sifter.  Works great for mixing up flour with other ingredients!