Like a caramel apple on a plate – this delicious recipe blends favorite fall flavors!
- 1 cup apple butter
- ¼ cup finely chopped toasted pecans
- 1 ½ cups butter, softened
- 1 (8-oz.) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 2 tsp. vanilla extract
- ½ cup packed light brown sugar
- ¼ cup butter
- 1 tsp. vanilla extract
- 3 Tbsp. heavy cream
- 1 cup powdered sugar
Stir together apple butter and pecans in a small bowl; set aside. Grease Bundt pan with spray or shortening, lightly coat with flour; set aside. Preheat oven to 325°.
Beat softened butter and cream cheese in bowl until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until just blended each time.
On low speed, gradually add flour to butter mixture. Stir in 2 teaspoons of vanilla.
Stir ¼ cup batter into apple butter mixture. Pour half of remaining batter into prepared Bundt pan. Using a small spatula, make a trench in center of batter all the way around. Spoon apple butter mixture into trench. Top with remaining batter.
Bake approx. 80 – 95 minutes until a knife inserted into center comes out clean. Cool cake in pan on wire rack for 10 minutes, then remove from pan to rack. Cool for another 2 hours.
Once cake cools, bring brown sugar, 1/4 cup butter, and cream to a boil in small saucepan, whisking constantly. Remove from heat, stir in 1 tsp. vanilla. Gradually whisk in powdered sugar until smooth and whisk until mixture begins to cool and thicken slightly. Immediately spoon over cooled cake.