Like a caramel apple on a plate – this delicious recipe blends favorite fall flavors!
Cake Ingredients
1 cup apple butter
¼ cup finely chopped toasted pecans
1 ½ cups butter, softened
1 (8-oz.) package cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
2 tsp. vanilla extract
Icing Ingredients
½ cup packed light brown sugar
¼ cup butter
1 tsp. vanilla extract
3 Tbsp. heavy cream
1 cup powdered sugar
Cake Instructions
Stir together apple butter and pecans in a small bowl; set aside. Grease Bundt pan with spray or shortening, lightly coat with flour; set aside. Preheat oven to 325° F.
Beat softened butter and cream cheese in bowl until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until just blended each time.
On low speed, gradually add flour to butter mixture. Stir in 2 teaspoons of vanilla.
Stir ¼ cup batter into apple butter mixture. Pour half of remaining batter into prepared Bundt pan. Using a small spatula, make a trench in center of batter all the way around. Spoon apple butter mixture into trench. Top with remaining batter.
Bake approx. 80 – 95 minutes until a knife inserted into center comes out clean. Cool cake in pan on wire rack for 10 minutes, then remove from pan to rack. Cool for another 2 hours.
Icing Instructions
Once cake cools, bring brown sugar, ¼ cup butter, and cream to a boil in small saucepan, whisking constantly. Remove from heat, stir in 1 tsp. vanilla. Gradually whisk in powdered sugar until smooth and whisk until mixture begins to cool and thicken slightly. Immediately spoon over cooled cake.
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