Apple Butter Pound Cake

There’s something deeply comforting about an Apple Butter Pound Cake, a luscious, moist dessert that marries the warm, spiced essence of apple butter with the classic richness of a pound cake. If you’re craving a cozy treat that’s perfect for fall or any time you want a slice of homemade goodness, this cake is your new go-to. The subtle apple flavor infused throughout the batter, coupled with a tender crumb and buttery finish, makes it a standout on any dessert table. Whether you’re serving it for a family gathering, a casual afternoon with tea, or a festive celebration, this Apple Butter Pound Cake delivers on flavor, texture, and nostalgia.

Top Reasons to Make Apple Butter Pound Cake

• Irresistible flavor: The apple butter adds a rich, spiced sweetness that elevates the classic pound cake to a whole new level.
• Moist and tender texture: Thanks to the apple butter and butter base, each bite melts in your mouth.
• Perfect for all occasions: From holiday dinners to simple weekend treats, this cake fits beautifully.
• Simple ingredients: You likely already have everything in your pantry, making it an easy recipe to whip up.
• Versatile serving options: Enjoy it plain, dusted with powdered sugar, or topped with whipped cream or caramel sauce.

Ingredients at a Glance

• 1 cup unsalted butter, softened: Provides richness and moisture.
• 2 cups sugar: Sweetens the cake perfectly.
• 4 large eggs: Bind the ingredients and add structure.
• 1 teaspoon vanilla extract: Enhances the overall flavor.
• 3 cups all-purpose flour: The base that gives the cake its structure.
• 1 teaspoon baking powder: Helps the cake rise.
• 1/2 teaspoon baking soda: Works with the acidic apple butter to create a tender crumb.
• 1/2 teaspoon salt: Balances the sweetness and enhances other flavors.
• 1 cup apple butter: The star ingredient, adding moisture, flavor, and a lovely spice note.
• 1/2 cup milk: Keeps the cake moist and tender.

Recommended Tools

• Stand mixer or hand mixer: For creaming butter and sugar smoothly.
• 9×5-inch loaf pan: The ideal size for baking a classic pound cake shape.
• Mixing bowls: For combining dry and wet ingredients separately.
• Measuring cups and spoons: Precision matters for baking success.
• Rubber spatula: For folding in ingredients without deflating the batter.
• Cooling rack: To cool the cake evenly after baking.

Stepwise Method: Apple Butter Pound Cake

Step 1: Prep and preheat

Preheat your oven to 350°F (175°C). Grease your 9×5-inch loaf pan thoroughly with butter or nonstick spray, then lightly dust it with flour to ensure your cake releases easily.

Step 2: Cream butter and sugar

In a large mixing bowl, use your stand mixer or hand mixer to cream the softened butter and sugar together on medium speed until the mixture is light, fluffy, and pale in color—this should take about 3 to 5 minutes. This step incorporates air, which helps your cake rise beautifully.

Step 3: Add eggs and vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for that warm, aromatic depth.

Step 4: Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and salt throughout the flour.

Step 5: Alternate adding dry ingredients and liquids

With the mixer on low speed, gradually add the dry ingredients in three parts, alternating with the apple butter and milk. Begin and end with the dry ingredients. Mix each addition just until combined; overmixing can lead to a dense cake.

Step 6: Pour and bake

Scrape the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.

Step 7: Cool and serve

Allow the cake to cool in the pan for 15 minutes before transferring it to a cooling rack to cool completely. This step helps the cake set and makes slicing easier.

Seasonal Adaptations

• Add a teaspoon of cinnamon or pumpkin pie spice to the dry ingredients for extra autumnal warmth.
• Top the cake with a drizzle of caramel sauce or a sprinkle of chopped pecans for festive flair.
• Fold in a half cup of chopped walnuts or dried cranberries into the batter for added texture and bursts of flavor.
• Swap the apple butter with pear butter or pumpkin butter for a seasonal twist that keeps the cake moist and flavorful.

Errors to Dodge

• Overmixing the batter: This can develop gluten, making the cake tough instead of tender.

• Not softening the butter: Cold butter won’t cream properly with sugar, resulting in a dense cake.

• Skipping the flour dusting of the pan: This causes the cake to stick and break apart when removed.

• Opening the oven door too early: Sudden temperature changes can make the cake collapse.

Leftovers & Meal Prep

This Apple Butter Pound Cake stores beautifully. Wrap it tightly in plastic wrap or keep it in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cake whole or in slices for up to 3 months. Just thaw at room temperature before serving.

Because of its dense and moist texture, this cake also makes a wonderful base for creative leftovers – think toasted slices with cream cheese, or even cubed into a bread pudding.

Reader Q&A

Can I use store-bought apple butter, or should I make my own?

Store-bought apple butter works perfectly in this recipe and saves time. Just make sure it’s smooth and not too chunky to keep the cake’s texture consistent.

Is it possible to make this cake dairy-free?

Yes! You can substitute the unsalted butter with a plant-based butter and swap the milk for almond milk or any other dairy-free alternative. The cake will still be moist and delicious.

How can I prevent the cake from drying out?

Don’t overbake the cake and ensure it’s wrapped or stored properly once cooled. Using the apple butter and milk helps keep it moist, so stick to the ingredient amounts.

Can I turn this Apple Butter Pound Cake into cupcakes?

Absolutely! Divide the batter into a lined muffin tin and bake at 350°F (175°C) for about 20-25 minutes, or until a toothpick comes out clean. Keep an eye on them as baking times can vary.

Serve with These

• Caramel Apple Doughnuts for a sweet, seasonal pairing that complements the apple flavor beautifully.
• Whipped cream or a dollop of crème fraîche for a creamy contrast to the dense cake.
• A scoop of vanilla or cinnamon ice cream to turn this into an indulgent dessert.
• Double Glazed Lemon Pound Cake as a citrusy contrast on your dessert menu.
• Warm spiced cider or a simple cup of black tea to balance the sweetness.

Final Bite

Every slice of this Apple Butter Pound Cake is a celebration of autumn’s best flavors wrapped up in a buttery, tender crumb. Its inviting aroma and comforting taste make it a perfect choice for sharing with loved ones or savoring as a personal treat. Whether you’re an experienced baker or just starting out, this recipe is straightforward and rewarding, delivering a cake that’s as delightful to eat as it is to bake. So, gather your ingredients, pull out your favorite loaf pan, and indulge in the timeless charm of apple butter-infused pound cake magic.

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