Apple Butter Pound Cake
This Apple Butter Pound Cake is SO MOIST! Warm spices and rich apple butter make this classic dessert perfect for any cozy occasion.
Servings: 8 servings
Ingredients
- 1 cup unsalted butter softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup apple butter
- 1/2 cup milk
Instructions
Step 1: Prep and preheat
- Preheat your oven to 350°F (175°C). Grease your 9x5-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—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.
Equipment
- Stand mixer or hand mixer
- 9x5-inch loaf pan
- Mixing Bowls
- Measuring cups and spoons
- Rubber Spatula
- Cooling rack
Notes
- Do not overmix the batter to keep the cake tender and avoid toughness.
- Make sure the butter is softened before creaming with sugar for best texture.
- Dust the loaf pan with flour after greasing to prevent sticking.
- Store the cake wrapped tightly at room temperature for up to 3 days or freeze for up to 3 months.
- For a seasonal twist, add cinnamon or pumpkin pie spice to the dry ingredients.