When it comes to fall baking, nothing beats a delicious apple butter bundt cake. This tasty treat is perfect for chilly evenings and boasts a yummy peanut butter icing that will make your taste buds dance with joy.
To start, preheat your oven to 350 degrees Fahrenheit and grease a 10-inch bundt pan. In a large mixing bowl, beat together 1 cup of softened butter and 2 cups of sugar until light and fluffy. Add in 3 eggs, one at a time, stirring well after each addition. Next, mix in 1 cup of Musselman’s apple butter and 2 teaspoons of vanilla extract.
In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. Gradually add the dry ingredients to the butter mixture, stirring until just combined.
Pour the batter into the prepared bundt pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool for at least 10 minutes in the pan before removing and placing it on a wire rack to cool completely.
While the cake is cooling, prepare the peanut butter icing by stirring together 1/2 cup of creamy peanut butter, 3 tablespoons of softened butter, 3 cups of powdered sugar, and 1/2 cup of milk until smooth and creamy.
To serve, place the apple butter bundt cake on a cake platter and top with a generous amount of peanut butter icing. Garnish with chopped peanuts or apple slices if desired.
As for the recipe’s origins, we cannot trace it back to its source. However, we can assure you that it is a tried-and-true favorite among bakeries and home bakers alike. The combination of moist apple butter cake and rich peanut butter icing is simply irresistible.
If you’re looking for a scrumptious fall dessert that will impress your guests and satisfy your sweet tooth, look no further than this apple butter bundt cake with peanut butter icing. Give it a try and let us know what you think!