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A sliced bundt cake with swirls and cream frosting topped with dried apple slices sits on a white plate; a single slice is served on a smaller plate nearby, next to a fork and a black-and-white checkered napkin.
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Apple Butter Pound Cake with Brown Sugar Frosting

This Apple Butter Pound Cake with Brown Sugar Frosting is sweet Autumn perfection!
Prep Time20 minutes
Cook Time1 hour 25 minutes
Cool Time2 hours
Total Time3 hours 45 minutes
Course: Dessert
Cuisine: American
Keyword: Apple, Apple butter, Brown Sugar
Servings: 18
Author: Nicole

Equipment

Ingredients

For the Cake

  • 1 cup apple butter
  • 1 ¼ cups firmly packed light brown sugar divided
  • ½ cup chopped pecans
  • 1 ½ cups (12 ounces) unsalted butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 2 cups granulated sugar
  • 1 ½ teaspoons Kosher salt
  • 5 extra-large eggs at room temperature
  • 1 tablespoon pure vanilla extract
  • 3 cups unbleached all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking powder

For the Frosting

  • ½ cup (4 ounces) unsalted butter
  • 1 cup firmly packed light brown sugar
  • ⅔ cup heavy cream
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon Kosher salt
  • 1 ½ cups confectioners' sugar sifted

Garnish

  • Dried apple chips

Instructions

For the Cake

  • Spray a 15-cup bundt pan with baking spray with flour; set aside.
  • In a medium bowl, stir together the apple butter, ¼ cup brown sugar, and pecans; set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese at medium-high speed for 3-4 minutes, or until smooth. Add the sugar and salt and beat at high speed for 10 minutes, stopping occasionally to scrape down the sides of the bowl. Add the eggs, on at a time, beating well after each addition. Beat in the vanilla. Gradually add the flour, cinnamon and baking powder, beating until well combined.
  • Spoon one-third of the batter into the prepared pan, making a well in the center of the batter. Spoon half of the apple butter mixture into the well. Top with another third of the batter, making a well in the center of the batter. Spoon the remaining half of the apple butter into the well and top with the remaining batter. Using a knife, pull the blade back and forth through the batter to swirl the apple butter layers. Smooth the top using an off-set spatula.
  • Place in a cold oven. Bake at 325°F until a wooden pick inserted in the center comes out clean, about 1 hour and 20 minutes. (If the cake begins to brown before it's done, lightly cover with a sheet of aluminum foil.) Let the cake cool in the pan for 20 minutes. Invert the pan on a wire-rack to release the cake and let cool completely.

For the Frosting

  • In a medium saucepan, combine the butter, brown sugar, cream, vanilla and salt. Bring to a boil over medium-high heat, stirring constantly, until the sugar is dissolved, about 3 minutes. Transfer the mixture to a large bowl and let cool completely. Using a hand-held mixer, add the confectioners' sugar and beat until light and fluffy, about 3-5 minutes.
  • Spoon the frosting over the top of the cooled cake and let fall down the sides. Allow the frosting to set, about 2 hours. Slice and serve. Enjoy!

Nutrition

Calories: 595kcal | Carbohydrates: 84g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 360mg | Potassium: 153mg | Fiber: 1g | Sugar: 65g | Vitamin A: 838IU | Vitamin C: 0.2mg | Calcium: 101mg | Iron: 2mg
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