Description
This Apple Butter Snack Cake is a moist, flavorful treat featuring shredded apples, apple butter, and warm cinnamon spices. Topped with a luscious brown butter glaze and optional cinnamon sugar sprinkle, it’s perfect for any occasion, combining comforting fall flavors with a tender crumb.
Ingredients
Cake
- 3 large eggs, room temperature
- 2 cups sugar
- 1/2 cup apple butter
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups shredded peeled apple
- 1 cup chopped pecans
Frosting
- 3/4 cup butter, cubed
- 3 cups confectioners’ sugar, sifted
- Cinnamon sugar, optional
Instructions
- Make the batter: Preheat your oven to 350°F (175°C). In a large bowl, beat the eggs, sugar, apple butter, canola oil, and vanilla extract together using a hand or stand mixer until well combined. In a separate bowl, whisk the all-purpose flour, ground cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until no streaks of flour remain. Gently fold in the shredded apples and chopped pecans to finish the batter.
- Bake the cake: Grease a 13×9-inch baking dish and pour the batter evenly into it. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool completely on a wire rack.
- Brown the butter: While the cake bakes, melt the cubed butter in a small heavy saucepan over medium heat. Stir constantly and cook the butter for 5 to 7 minutes until the milk solids turn a golden brown color and the butter has a nutty aroma. When browned, immediately transfer the butter to a mixing bowl to stop the cooking, and let it cool to room temperature. Note: The butter will foam during cooking; this is normal—just keep stirring and watch closely to prevent burning.
- Glaze the cake: Using a mixer, beat the cooled brown butter together with the sifted confectioners’ sugar until smooth and fully combined. Spread this brown butter frosting evenly over the cooled cake. Optionally, sprinkle cinnamon sugar over the top for added texture and flavor. Serve and enjoy your delicious Apple Butter Snack Cake!
Notes
- For best results, use peeled apples to avoid a tougher texture.
- If you prefer, substitute pecans with walnuts or omit nuts for a nut-free version.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake pairs wonderfully with a cup of warm tea or coffee.
- Make sure the brown butter cools completely before mixing with sugar to avoid a runny frosting.