This twist on a butter cake has a gooey spice layer that has a taste of fall. Made with Musselman’s Apple Butter.
Preheat oven to 350° F. Grease an 8 X 8-inch square pan.
In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Whisk in the egg, 1/4 cup melted butter, milk, and vanilla until moistened. Spread evenly in the pan. (mixture will be slightly sticky).
In a large bowl with an electric mixer, beat together the cream cheese and apple butter until smooth. Beat in the egg, then beat in 1/4 cup melted butter, and vanilla. Scrape the bowl then beat in the powdered sugar, cinnamon, and nutmeg.
Spread the filling over the cake layer then bake 45-50 minutes or until the center is set. (Do not overbake as the center should be slightly gooey). Cool completely before serving.
Garnish with whipped cream and dust with cinnamon to serve. (for best results let cake sit at room temperature for 15-30 minutes before serving).
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