Whole Grain Harvest Apple Butter Cake


Apple Butter Cake

  • 1 cup butter, softened

  • 1 ½ cups sugar

  • 3 eggs

  • 1 Tablespoon vanilla

  • 1 ¼ cups cornmeal

  • 1 cup whole wheat flour

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon

  • ½ teaspoon salt

  • ¼ teaspoon allspice

  • 1 cup Champlain Orchards apple butter

  • ¼ cup milk

  • 2 Champlain Orchards apples, chopped

  • ¾ cup pecans, chopped

Vanilla Butter Glaze

  • 1 ⅓ cups powdered sugar, sifted

  • ¼ cup butter, softened

  • 1 teaspoon vanilla

  • ¼ cup milk


Apple Butter Cake

  • Preheat the oven to 350 degrees. Lightly grease a tube pan with some soft butter.

  • In the bowl of a stand mixer, beat together the butter and sugar until they are light and fluffy.

  • Scrape the bowl and add the eggs, one at a time, beating well between each addition, and then beat in the vanilla.

  • In a small bowl, whisk the cornmeal, wheat flour, all-purpose flour, baking powder, cinnamon, salt, and allspice together.

  • In another small bowl stir the milk into the apple butter.

  • Add the dry ingredients, alternating with the apple butter. Begin and end with the flour.

  • Stir in the chopped apples and pecans then pour the batter into the cake pan.

  • Bake the cake for 45-55 minutes, testing for doneness, and cool the cake for 10 minutes before inverting it to cool completely.

  • Glaze with Vanilla Butter Glaze.

Vanilla Butter Glaze

  • Whisk all of the ingredients together, adjusting the powdered sugar and milk amount until the glaze is thick enough so as not be runny, yet still thin enough to drizzle.

| Adapted from Reformation Acres