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Apple Butter Pound Cake With Caramel Frosting

This delightful Apple Butter Pound Cake is rich, moist, and full of flavor. Topped with a creamy caramel frosting, it makes for an irresistible dessert perfect for any gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 380 kcal

Equipment

  • 1 9x5 inch loaf pan
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 set measuring cups and spoons
  • 1 saucepan
  • 1 wire rack

Ingredients
  

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup apple butter
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter
  • 1 cup brown sugar, packed
  • ¼ cup heavy cream
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the 9x5 inch loaf pan.
  • In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  • Add the eggs, one at a time, mixing well after each addition. Then mix in the apple butter, vanilla extract, and cinnamon.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, prepare the caramel frosting. In a saucepan over medium heat, melt the butter and brown sugar together, stirring constantly until it comes to a boil.
  • Once boiling, let it cook for 1 minute without stirring, then carefully stir in the heavy cream. Bring back to a boil and cook for an additional minute.
  • Remove from heat and let it cool slightly before whisking in the powdered sugar and vanilla extract until smooth.
  • Once the pound cake is done baking, allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  • Once the cake is completely cool, spread the caramel frosting on top and allow it to set for a few minutes.

Notes

For added flavor, try incorporating chopped nuts or dried apples into the pound cake batter.
The caramel frosting can be adjusted to taste by adding more powdered sugar for thickness or more cream for a thinner consistency.
Store any leftover cake in an airtight container at room temperature for up to 3 days.