Page 24 - Baking

APPLE BUTTER POUND CAKE

MAKES 12 SERVINGS

1¼ cups firmly packed light brown 1. Spray a 15-cup Bundt pan with baking spray with flour.
sugar, divided
1 cup apple butter 2. In a medium bowl, stir together brown sugar, apple butter, 1/4 cup brown
½ cup chopped pecans sugar, and pecans. Set aside.
1½ cups unsalted butter, soft ened
1 (8-ounce) package cream cheese, 3. In a large bowl, beat butter and cream cheese with a mixer at medium-
soft ened high speed until smooth, 3 to 4 minutes. Add remaining 1 cup brown sugar,
2 cups granulated sugar granulated sugar and salt; beat at high speed for 10 minutes, stopping to
1½ teaspoons kosher salt scrape sides of bowl. Add eggs, one at a time, beating well aft er each
5 large eggs, room temperature addition. Beat in vanilla. Gradually add flour, cinnamon, and baking powder,
1 tablespoon vanilla extract beating until well combined.
3 cups all-purpose flour
1 teaspoon ground cinnamon 4. Spoon one-third of batter into prepared pan. Spoon half of apple butter
½ teaspoon baking powder mixture over batter in pan. Top with another one-third of batter, remaining
Glaze (recipe follows) apple butter mixture, and remaining batter. Using a knife, pull blade back
and forth through batter to swirl apple butter layers. Smooth top using an
off set spatula.

5. Place in a cold oven. Bake at 300° until a wooden pick inserted near
center comes out clean, about 1 hour and 20 minutes. Let cool in pan for
10 minutes. Remove from pan, and let cool completely on a wire rack.
Drizzle with Glaze.

GLAZE
Makes about 2 cups

1 cup firmly packed light brown sugar
⅔ cup heavy whipping cream
½ cup unsalted butter
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1½ cups confectioners’ sugar, sift ed

1. In a medium saucepan, bring brown sugar, cream, butter, vanilla, and salt
to a boil over medium-high heat, stirring constantly. Boil until sugar is
dissolved, about 3 minutes. Remove from heat, and let cool for 10 minutes.
Whisk in confectioners’ sugar.

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