Apple Butter Bundt Cake

Apple Butter Bundt Cake

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

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°.

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.

Once cake cools, bring brown sugar, 1/4 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.