Apple Butter Cake

This Apple Butter Cake recipe is soft, moist, and full of apple spice flavor. Made with pantry staples and homemade apple butter, this simple cake is perfect for weeknight baking, lunchbox treats, or a quick holiday dessert.

Ingredients and substitutions for Apple Butter Cake

• Apples: It is recommended to use either Granny Smith or Royal Gala as they have a firm texture that hold their shape during baking and a slight sweetness which requires less added sugar.
• Sugar: The brown sugar helps not only add sweetness but also add a lightly caramelized flavor. The sugar with the apple butter also helps draw the liquid from the apples. Demerara sugar helps create a nice textural contrast on top of the cake, though you could replace with raw or other rough crystal sugar.
• Butter: Unsalted butter was used to make the browned or caramelized butter for the cake with 140 grams or 4.9 ounces providing the quantity of butter needed for the cake. You require more due to the loss of moisture that occurs during the browning process.
• Egg: As well as adding structure to our dish, the egg helps to bind everything together so is essential.
• Milk: Whole milk was used here and helps add moisture giving our dish the light result without becoming stodgy. You could substitute with creamy non dairy milk.
• Flour: Plain or all purpose flour adds a light texture to the cake and you’ll keep a light crumb by only mixing until combined.
• Baking soda and powder: These help the cake rise for a light crumb and avoid a stodgy result.

See recipe card for quantities.

How to bake Apple Butter Cake:

Step 1: Beat: Beat the butter and sugar until pale and fluffy.

Step 2: Eggs a do: Add the egg and beat until combined.

Step 3: Apple butter: Whip the apple butter, milk and extract into the mixture.

Step 4: Sift those dries: Sift the dry ingredients into a separate bowl and add to the cake batter.

Step 5: Fold it: Fold until the batter is smooth and well combined and pour into your loaf tin. Top with the demerara sugar and an optional line of butter.

Step 6: Bake: Until golden.

Step 7: Serve: Slice and serve. Enjoy!

FAQ’s for the best Apple Butter Cake

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Apple Butter Cake

Sylvie Taylor

With warm spices, tender crumb, and homemade apple butter swirled throughout, this easy Apple Butter Cake brings all the flavors of autumn straight to your kitchen. Whether you serve it as a snack cake, holiday dessert, or with your morning coffee this a cozy Fall dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Time to homemake apple butter 30 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 286 kcal

Ingredients

  

1x2x3x

• 110 grams / 3.9 ounces brown butter room temperature
• 165 grams / ¾ cup light brown sugar
• 55 grams / 1 large egg room temperature
• 1 teaspoon vanilla extract
• 80 grams / ⅓ cup milk
• 180 grams / ¾ cup apple butter see note for homemade recipe
• 240 grams / 1 ½ cups plain flour
• 3 grams / ½ teaspoon baking soda
• 6 grams / 1 ½ teaspoons baking powder
• ¼ teaspoon sea salt
• 25 grams / 2 tablespoons Demerara sugar

Instructions

 

• Preheat the oven to 180C/350F and lightly greaseproof a loaf tin.
• Whip the butter and sugar in a bowl until light and fluffy, approximately 3 minutes.
• Add the egg and whip until well combined and fluffy.
• Add the apple butter, vanilla extract and milk and whip until just combined.
• Sift the dry ingredients into a separate bowl and stir.
• Add to the wet ingredients and fold until a batter is formed and smooth and no dry portions remain in your bowl.
• Pour into your loaf tin and smooth out.
• Sprinkle over the Demerara sugar evenly on top.
• Place in the oven and bake for 50 minutes until golden on top.
• Remove and allow to cool in the tin before placing onto a cooling rack.
• Slice and serve.
• Enjoy!

Notes

• Apple butter: Can be difficult to source outside North America, but it is easy to make so for the portion needed for the cake see the below recipe.
• Homemade Apple Butter
  • 350 grams / 3 medium apples, cored and cubed
  • 50 grams / ¼ cup light brown sugar
  • 60 grams / ⅓ cup water
  • ½ teaspoon ground cinnamon 
    • Place all ingredients into a saucepan on low heat.
    • Cook covered until soft, approximately 15 minutes.
    • Blend until smooth and return to heat, covered and stirring every few minutes until it reaches a deep caramel color, approximately 10 minutes.
    • Remote from the heat and spoon into a container. Keep covered and refrigerate for up to 1 week.
• Apples: It is recommended to use either Granny Smith or Royal Gala as they have a firm texture that hold their shape during baking and a slight sweetness which requires less added sugar.
• Butter: Unsalted butter was used to make the browned or caramelized butter for the cake with 140 grams or 4.9 ounces providing the quantity of butter needed for the cake. You require more due to the loss of moisture that occurs during the browning process.
• Loaf tin: The loaf tin used here fits 1 kilo or 2 pounds.
• Best stored: Keep covered at room temperature for 2–3 days, or refrigerate for up to a week. It also freezes well for up to 2 months.
• Freezing the cake: Once fully cooled, wrap the cake tightly in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. It can be stored in the freezer for up to 3 months.

Recipe by Roamingtaste

Nutrition

Calories: 286kcal

Keyword apple, brown butter, cake, fall dish, snack cake

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