”This apple butter-swirled pound cake is the last word autumn deal with! It’s a buttery, wealthy pound cake, delicately marbled with a wealthy apple butter swirl that infuses each chew with the candy, spiced essence of contemporary apples. The cake is complemented by a drizzle of heat cinnamon glaze, including a aromatic and comfy end. Every slice gives a mix of flavors and textures, making it the proper dessert to savor on a crisp fall day.” —Britney Brown-Chamberlain
Apple Butter Swirl Pound Cake
Makes 1 (12-cup) Bundt cake
Batter:
- 1 cup (227 grams) salted butter, room temperature
- ½ cup (113 grams) butter-flavored shortening
- 3 cups (600 grams) granulated sugar
- 6 massive eggs (300 grams), room temperature
- 1 tablespoon (13 grams) vanilla extract
- ½ teaspoon (1.5 grams) kosher salt
- 3 cups (375 grams) all-purpose flour
- 1 cup (240 grams) bitter cream, room temperature
Filling:
- 1 cup (272 grams) apple butter*
- 1 tablespoon (8 grams) all-purpose flour
- 1 teaspoon (2 grams) floor cinnamon
Glaze:
- 2 cups (240 grams) confectioners’ sugar
- ⅓ to ½ cup (80 to 120 grams) heavy whipping cream
- 1 to 2 tablespoons (15 to 30 grams) water
- 1 teaspoon (2 grams) floor cinnamon
- 1 teaspoon (4 grams) vanilla extract
- Pinch kosher salt
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Preheat the oven to 325°F (170°C). Spray a 12-cup Bundt pan with baking spray with flour.
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For batter: Within the bowl of a stand mixer fitted with the paddle attachment, cream collectively butter and butter-flavored shortening for two minutes after which add the sugar and proceed to cream collectively for 3 minutes till gentle and fluffy.
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Scrape down the perimeters of the bowl and start including eggs, one after the other, making certain that every egg is totally included previous to including the following, 20 to 30 seconds between every addition; after the addition of the third egg, scrape down the perimeters of the bowl and proceed so as to add the rest of the eggs. As soon as all the eggs are added, add the vanilla extract and kosher salt and blend till simply mixed, 10 to fifteen seconds.
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Add half of the flour, and blend till mixed, about 15 seconds. Add the bitter cream; scrape down the perimeters of the bowl, and blend till mixed, about 15 seconds. Add the rest of the flour; scrape down the perimeters of the bowl, and blend for about 30 seconds.
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For filling: Add apple butter to a bit of cheesecloth, and gently squeeze to take away as a lot moisture as potential. You must have about ¼ cup (about 70 grams), and the apple butter ought to be paste-like when it’s prepared to make use of.
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Add apple butter, ½ cup (113 grams) cake batter, flour, and cinnamon to a small bowl. Whisk the whole lot collectively till mixed.
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Add three-fourths of the remaining pound cake batter (about 5½ cups or 1,296 grams) to the Bundt pan. Use the again of a spoon to create a 1-inch large, 1-inch-deep effectively within the heart of batter throughout the pan. Add the apple butter combination to the effectively after which cowl with the remaining pound cake batter.
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Bake till a picket choose inserted close to the middle comes out clear, 60 to 75 minutes. Let the cake cool within the pan for quarter-hour after which take away onto a wire rack to chill fully.
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For glaze: As soon as the pound cake is cooled, whisk collectively all the glaze substances in a bowl, and pour on prime of the cooled cake. Retailer in an hermetic container for as much as 3 days.
