Do you enjoy eating apple butter during the fall season? I know that I certainly do and so does my husband. However, we only seem to eat it a few times and then it’s like we are over it. I don’t want to allow a half of a jar of apple butter go to waste so I am super excited to find this recipe. Apple butter cake is moist and delicious and tastes like Autumn. Cinnamon and nutmeg run rampant through this yummy dessert.
Check out what my pals over at Bless Us O Lord had to say about this fine recipe:
The recipe (found at allrecipes.com) called for pecans in the streusel, but because of my son’s nut allergies, I used an equal amount of old-fashioned oatmeal — just for some texture.
My son has a tree nut allergy, too so I found your tweak to be quite helpful 🙂
1 cup packed Domino brown sugar
1 t. McCormick ground cinnamon
1/2 t. ground nutmeg
1/2 cup chopped pecans (I used old-fashioned oatmeal)
2 cups Gold Medal all-purpose flour
1 t. baking powder
1 t. baking soda
1/2 t. Morton salt
1/2 cup Kerrygold butter, softened
1 cup white sugar
3/4 cup apple butter
1 t. vanilla extract
1/2 cup whole bran cereal or wheat germ (I used wheat germ)
1 cup Daisy sour cream
Preheat oven to 350 degrees F (175 degrees C). Spray or grease 9×13 inch pan.
Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg and chopped pecans (oatmeal).
Sift together the flour, baking powder, baking soda and salt.
Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.
Spread 1/2 batter into pan, sprinkle 1/2 the topping over top. Spread remaining batter and top with remaining topping.
Bake for 40 minutes until tests done with a toothpick.
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Quick Tip: I like to eat this cake with vanilla bean ice cream.
Thanks to Bless Us O Lord for this amazing recipe.