Cakes, Pies & Tarts

Another One Off the List

There are a million different dishes we’d both like to try, and not too long ago, we were able to knock apple butter off the growing list. The first time was a fall holiday party, and another batch was canned and given out as holiday gifts. Most recently, we tested another recipe for a friend’s birthday party. Now that that’s out of the way, we can officially say that making your own apple butter is the easiest thing in the world, and everybody should try it. It is a slow cooking recipe that takes little effort on your part. If you have a crock pot, it’s even easier. Apple butter is one of the recipes you can tuck away and pull out whenever you want something comforting. The problem with making our own apple butter is the large amount of leftovers. Actually, that should not be classified as a problem, but we’ll use the terminology for the sake of today’s argument. If you find yourself with more than you can possibly eat in a few sittings (or give away), then why not reuse it in the best way possible? We’re talking cake!

When life gives you lemons, maybe you make Arnold Palmers or lemon basil sorbet. When life gives you vats of apple butter, make apple butter cake. It seemed most logical at the time, and after eating a piece, there was no regret. The combination of brown sugar, Greek yogurt and apple butter make the cake unbelievably moist, and the slight hint of sweet whiskey in the glaze meshes well with a variety of spices. There’s nothing fancy about this cake, which is what makes it even better. Cut out a square, grab a cup of tea and snuggle into the couch. It will be quite the reward.

Apple Butter Cake – Serves 16
1/2 cup unsalted butter, room temperature
1 cup brown sugar
2 eggs
1 tablespoon vanilla
1 1/3 cups apple butter
2 3/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup Greek yogurt

1 1/4 cup powdered sugar
1/8 cup half and half
1 teaspoon vanilla
1 1/4 teaspoons whiskey

1. Using an electric mixer, cream the butter and sugar until fluffy, approximately 3-4 minutes. Add the eggs and vanilla until smooth, followed by the apple butter.

2. In a separate bowl, whisk together the remaining dry ingredients. Slowly add to the wet ingredients, alternating with the yogurt, until combined.

3. Spray a 9″ x 13″ x 3″ baking dish with floured baking spray and spread the batter into the dish. Bake in a preheated oven at 350 degrees for 40-45 minutes or until done. Allow cake to cool at least 30 minutes before icing.

4. As cake cools, whisk together ingredients for the glaze. When ready, drizzle over the top of the cake. Glaze will harden as it cools.

Click HERE for printable recipe.


26 thoughts on “Another One Off the List

  1. Wow, you took it one step further here. Firstly, you must have had a surplus of apples to have so much apple butter left. And after canning and giving some away you STILL had some left and made very good use of it in this cake. Clever!

  2. This looks so good I’d probably eat the whole damn thing in a weekend. With out Brian’s help!

  3. First I need to make the apple butter and then this cake because my two boys would go nuts for this. I can’t stand apple butter but the rest of my family loves it.

  4. mmm-mmm, yummo…its getting cooler here, time to start baking warm homey things…mind you, the rear end could do with a break from this one!

  5. Apple butter and Greek yogurt? Why that’s a healthy cake you got there! I think it calls for a mighty smothering of vanilla or cinnamon ice cream to help fatten things up a bit. ๐Ÿ˜‰

  6. That’s a good tasting cake. I still need to work down my list of things to make. Slowly, but surely I tell ya. Slow, but surely.

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