Apple Butter Pound Cake with Caramel Glaze
- For the cake
- 1 stick unsalted butter, softened
- 1 1/2 cups apple butter, divided
- 2 cups sugar
- 6 large eggs
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3 cups all-purpose flour
- 1 cup heavy cream
- For the caramel
- 1/2 cup light brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
Preparation time 20mins
Cooking time 80mins
yield: 12 SERVINGS prep time: 10 MINUTES cook time: 1 HOUR total time: 1 HOUR 10 MINUTES
Liberally grease a 10-inch bundt pan with nonstick spray. Set aside. Do not preheat the oven.
In the bowl of a stand mixer, cream together the butter, 1/2 cup of the apple butter and sugar. Scrape down the sides of the bowl.
Add the eggs one at a time, beating well before adding the next, occasionally scraping down the sides of the bowl.
In another bowl, combine the flour, cinnamon, salt and baking powder.
Add one third of the flour mixture to the batter, and stir on low speed just until combined. Add half of the cream and stir on low speed just until combined. Repeat with another third of the flour, the remaining half of the cream, then the remaining third of the flour.
Scrape half of the cake batter into the prepared bundt pan. Place dollops of the remaining apple butter in the center of the batter. Scrape the remaining half of the batter into the pan.
Place the pan in the cold oven, and turn the temperature to 325 degrees. Set a timer for 1 hour. After 1 hour, insert a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, place the cake back in the oven until completely baked.
While the cake is baking, place the caramel ingredients to a small saucepan and set over medium-high heat. Bring to a boil, then turn heat to low and simmer for 5 minutes. Remove from the heat and stir in vanilla.
Turn the cake out of the pan onto a serving plate. Drizzle the caramel over the cake. Serve warm or at room temperature.