This delicious spice cake, made with Musselman’s Apple Butter, complements the perfect peanut butter icing.
Preheat oven to 350° F. Butter a bundt pan (or spray with non-stick cooking spray). Set aside.
Sift flour, baking powder, baking soda, and salt together into a medium bowl. Set aside.
In a mixer bowl, beat 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 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 knife. Invert cake onto wire rack. Allow to cool 15-20 minutes.
Add peanut butter, butter and sour cream to the mixer bowl. Alternate adding powdered sugar and milk until mixture is smooth and well combined.
Spread icing over cake (slightly warm or completely cooled - either is fine). Sprinkle the top with chopped honey roasted peanuts and slice to serve.
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