Thursday, October 18, 2012

Caramel Apple Butter Bundt Cake

Above is our Fall recipe for this season which is featured in our mailer going out this week. Just in is a large box of the new Stonewall Caramel Apple Butter this is what makes this cake so yummy! So stop by Bonnes Amies and get your jar today this is a simple and delicious recipe! The flavor of a county fair favorite wrapped comfortably inside a cake.
Print Recipe Here

2 tablespoons unsalted butter, cut into small pieces
1 jar Stonewall Kitchen Caramel Apple Butter
1 tablespoon flour
1 cup chopped pecans or walnuts

Cake Batter:
1 stick unsalted butter, room temperature
¾ cup sugar
3 eggs
1 ½ teaspoon Stonewall Kitchen Vanilla Extract
2 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sour cream

Preheat oven to 350 degrees F.
Grease and flour a 10" Bundt pan.
In a small bowl, combine all of the filling ingredients. Set aside.
In a small bowl, stir together flour, baking powder, baking soda and salt.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs to butter and sugar, one at a time, beating well after each addition. Add the vanilla and beat until smooth.
Alternately, add dry ingredients and sour cream into the resulting egg mixture, beating until smooth.
Measure 1/2 cup batter and add to the filling mixture.
Pour just over 1/2 of the batter into the pan.
Make a 1" trough in the center of the batter all the way around the pan.
Spread filling through.
Cover with remaining cake batter. Smooth around top, so the filling is completely covered.
Bake for 40 minutes or until the cake begins to pull away from the edges of the pan and a wooden toothpick inserted into the center comes out clean.
Print Recipe Here