Faith and I made a trip to the apple orchard last weekend and we came home with a large jar of their apple butter. We all like apple butter during the season, but honestly we eat it a few times and then we are done with it. I guess we really prefer fruit jam on our toast and biscuits (and PB sammies), but like the "idea" of apple butter. I found a cake recipe that uses that wonderful butter to suffuse wonderful spicy flavor into a moist delicious cake. Oh Yum! The recipe (found at allrecipes.com) called for pecans in the streusel, but because of my son's nut allergies, I used an equal amount of old-fashioned oatmeal -- just for some texture. As it turned out he turned his nose up at the oatmeal -- give me a break! The rest of enjoyed it, however, with a dollop of whipped cream on top.
Apple Butter Cake
1 cup packed brown sugar
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 cup chopped pecans (I used old-fashioned oatmeal)
2 cups all-purpose flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 cup butter, softened
1 cup white sugar
3/4 cup apple butter
1 t. vanilla extract
1/2 cup whole bran cereal or wheat germ (I used wheat germ)
1 cup sour cream
Preheat oven to 350 degrees F (175 degrees C). Spray or grease 9x13 inch pan.
Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg and chopped pecans (oatmeal).
Sift together the flour, baking powder, baking soda and salt.
Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.
Spread 1/2 batter into pan, sprinkle 1/2 the topping over top. Spread remaining batter and top with remaining topping.
Bake for 40 minutes until tests done with a toothpick.
Source: modified from allrecipes.com