Apple Butter Bundt Cake

Like a caramel apple on a plate – this delicious recipe blends favorite fall flavors!

 

Cake

Icing

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.