Apple Butter Cake

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Growing up, I ate a lot of toast for breakfast, but I didn’t eat it like most with butter and jelly.  I ate mine with apple butter.  This apple butter was always home made by either my mom or grandmothers.   I can remember looking for that mason jar hid in the back of the refrigerator filled with that sweet brown apple butter.   For those of you haven’t tried apple butter, you don’t know what your missing.  It is somewhat like a smooth more cinnamon and spice version of apple sauce.  It is great for baking too.  it can usually take the place of oil in most cakes, and make it just as moist.

Below is an apple butter cake recipe I found in an old recipe box I’ve acquired.  It turned out great and didn’t need any kind of frosting or toppings.  But maybe a caramel glaze or frosting would be good.  I might have to try that the next time.  I hope you enjoy.

INGREDIENTS:

• 2½ cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1½ cups dark brown sugar
• teaspoon vanilla extract
• 1 cup honey
• 2/3 cup vegetable oil
• 2 large eggs
• 1½ cups apple butter

METHOD:

1. Preheat the oven to 350F.
2. In a small mixing bowl sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg or cloves. Set aside.
3. In a separate large mixing bowl stir together the brown sugar, vanilla extract, and vegetable oil until thoroughly combined.
4. Stir in the honey, then whisk in the eggs one at a time.
5. Add the apple butter and stir until fully mixed in.
6. Add the flour mixture one third at a time, making sure it is well incorporated before each addition.
7. Spoon the batter into a greased 10-inch Bundt or tube pan.
8. Transfer to the preheated oven and bake 40 to 60 minutes, until a toothpick comes out clean. Allow to cool slightly then invert onto a plate or board.