This Apple Butter Bundt Cake with Peanut Butter Icing is a delicious homemade from scratch spice cake perfect for family gatherings, holidays or any special occasion.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Cakes
Cuisine: American
Keyword: apple butter cake, bundt cake, fall dessert, peanut butter icing
Servings: 8-10
Author: Milisa
Ingredients
for the cake:
butter or non- stick cooking spray
2cupsall purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
¼teaspoonsalt
10tablespoonssoftened butter
¾cupsugar
¾cupbrown sugar
2large eggs
1 ½cupsMusselman’s Apple Butter
1teaspoonvanilla extract
for the icing:
1cupcreamy peanut butter
3tablespoonssoftened butter
¼cupsour cream
2cupspowdered sugar
¼cupmilk
⅓cupchopped honey roasted peanuts for garnish
Instructions
Preheat oven to 350 degrees. Butter a bundt pan (or spray with non- stick cooking spray). Set aside.
Sift flour, baking powder, baking soda and salt together into a bowl. Set aside.
In a mixer bowl combine butter and sugars on medium speed until creamy, about 2 minutes. Add eggs one at a time, mixing until combined. Add apple butter and vanilla extract and mix on medium speed until combined. With mixer on low speed, add flour mixture a little at a time until incorporated. Raise speed to medium and beat for 2 minutes.
Pour into prepared pan. Bake for 55-60 minutes or until a knife inserted into center comes out clean.
Remove pan to a wire rack to cool for five minutes. Gently loosen cake from pan with a knife. Invert cake onto wire rack. Allow to cool 15-20 minutes.
Meanwhile, prepare the icing.
Add peanut butter, butter and sour cream to mixer bowl. Alternate powdered sugar and milk until mixture is smooth and well combined.
Spread over cake (slightly warm or completely cooled- either is fine). Sprinkle the top with chopped honey roasted peanuts.
Slice to serve.
Notes
Cover with plastic wrap and store at room temperature up to 3 days.