Ingredients for Apple Butter Pecan Cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/4 cups unsalted butter
- 1 3/4 cups granulated sugar
- 1/2 cup packed brown sugar
- 4 large eggs
- 1 cup apple butter
- 1/2 cup milk
- 1 cup chopped pecans
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Warm water, as needed for drizzling consistency
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How to Make Apple Butter Pecan Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch fluted tube pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground salt, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter with 1 3/4 cups granulated sugar and 1/2 cup packed brown sugar until light and fluffy (about 3 minutes using an electric mixer).
- Beat in 4 large eggs one at a time, then stir in 1 cup apple butter and 1/2 cup milk.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in 1 cup chopped pecans.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should also spring back when lightly touched.
- Let the cake cool in the pan on a wire rack for 10 minutes.
- Invert the cake onto the wire rack to cool completely.
- While the cake is cooling, prepare the icing: In a small bowl, whisk together 2 cups powdered sugar, 1/4 cup (1/2 stick) softened unsalted butter, and 1 teaspoon vanilla extract.
- Gradually add warm water, 1 tablespoon at a time, until the icing reaches a drizzling consistency.
- Once the cake is completely cool, drizzle the vanilla icing over the top.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
223g
Fat
32g
Carbs
25g
