Apple Butter Swirl Pound Cake

”This apple butter-swirled pound cake is the ultimate autumn treat! It’s a buttery, rich pound cake, delicately marbled with a rich apple butter swirl that infuses every bite with the sweet, spiced essence of fresh apples. The cake is complemented by a drizzle of warm cinnamon glaze, adding a fragrant and cozy finish. Each slice offers a blend of flavors and textures, making it the perfect dessert to savor on a crisp fall day.” —Britney Brown-Chamberlain

Apple Butter Swirl Pound Cake

Makes 1 (12-cup) Bundt cake

Ingredients

Batter:

1 cup (227 grams) salted butter, room temperature½ cup (113 grams) butter-flavored shortening3 cups (600 grams) granulated sugar6 large eggs (300 grams), room temperature1 tablespoon (13 grams) vanilla extract½ teaspoon (1.5 grams) kosher salt3 cups (375 grams) all-purpose flour1 cup (240 grams) sour cream, room temperature

Filling:

1 cup (272 grams) apple butter*1 tablespoon (8 grams) all-purpose flour1 teaspoon (2 grams) ground cinnamon

Glaze:

2 cups (240 grams) confectioners’ sugar⅓ to ½ cup (80 to 120 grams) heavy whipping cream1 to 2 tablespoons (15 to 30 grams) water1 teaspoon (2 grams) ground cinnamon1 teaspoon (4 grams) vanilla extractPinch kosher salt

Instructions

Preheat the oven to 325°F (170°C). Spray a 12-cup Bundt pan with baking spray with flour.

For batter: In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and butter-flavored shortening for 2 minutes and then add the sugar and continue to cream together for 3 minutes until light and fluffy.

Scrape down the sides of the bowl and begin adding eggs, one at a time, ensuring that each egg is fully incorporated prior to adding the next, 20 to 30 seconds between each addition; after the addition of the third egg, scrape down the sides of the bowl and continue to add the remainder of the eggs. Once all of the eggs are added, add the vanilla extract and kosher salt and mix until just combined, 10 to 15 seconds.

Add half of the flour, and mix until combined, about 15 seconds. Add the sour cream; scrape down the sides of the bowl, and mix until combined, about 15 seconds. Add the remainder of the flour; scrape down the sides of the bowl, and mix for about 30 seconds.

For filling: Add apple butter to a piece of cheesecloth, and gently squeeze to remove as much moisture as possible. You should have about ¼ cup (about 70 grams), and the apple butter should be paste-like when it’s ready to use.

Add apple butter, ½ cup (113 grams) cake batter, flour, and cinnamon to a small bowl. Whisk everything together until combined.

Add three-fourths of the remaining pound cake batter (about 5½ cups or 1,296 grams) to the Bundt pan. Use the back of a spoon to create a 1-inch wide, 1-inch-deep well in the center of batter all around the pan. Add the apple butter mixture to the well and then cover with the remaining pound cake batter.

Bake until a wooden pick inserted near the center comes out clean, 60 to 75 minutes. Let the cake cool in the pan for 15 minutes and then remove onto a wire rack to cool completely.

For glaze: Once the pound cake is cooled, whisk together all of the glaze ingredients in a bowl, and pour on top of the cooled cake. Store in an airtight container for up to 3 days.

Notes

*I used Musselman’s Apple Butter.

The post Apple Butter Swirl Pound Cake first appeared on Bake from Scratch.

Dessert

Apple Butter Swirl Pound Cake