Apple Butter Bundt Cake with Peanut Butter Icing
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.
Servings: 8 -10
Ingredients
- for the cake:
- butter or non- stick cooking spray
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 10 tablespoons softened butter
- ¾ cup sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 ½ cups Musselman’s Apple Butter
- 1 teaspoon vanilla extract
- for the icing:
- 1 cup creamy peanut butter
- 3 tablespoons softened butter
- ¼ cup sour cream
- 2 cups powdered sugar
- ¼ cup milk
- ⅓ cup chopped 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.
