With cinnamon, nutmeg, cloves, and Musselman’s Apple Butter, this crumb cake is perfect for a fall dessert with a cup of coffee.
Preheat oven to 400F. Lightly grease an 8x8 pan with cooking spray.
Make the crumb topping. In a medium bowl, combine the flour, walnuts, sugar, cinnamon, nutmeg, and cloves. Using a pastry cutter or your fingers, cut in the butter and mix everything together until you have crumbs of different sizes. Set aside.
Make the cake. In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves, and sugar.
In a second medium mixing bowl, whisk together the melted butter, egg, apple butter, buttermilk, and vanilla until smooth.
Pour the wet ingredients over the dry ingredients. Stir together by hand with a rubber spatula or wooden spoon until the batter is evenly moistened (do not overbeat and do not use a mixer).
Spread the batter into the pan. Top with the crumb mixture and gently push down to stick to the batter.
Bake 30-35 minutes or until the cake has risen (it may puff up in the middle) and a toothpick inserted in the center comes out clean. Cool at least 15 minutes before serving warm or at room temperature.