Apple Butter Spice Cake
Total Time
1 hour + 1 hour cooling
Prep Time
20 minutes
Cook Time
40 minutes
Rating
5 out of 5 stars
(7)
Ingredients
12 slices
- 2 3/4 cups (330g) all purpose flour*
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/8 tsp ground clove
- 1 cup (225g) vegetable oil, or any mild baking oil
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 tbsp vanilla extract
- 3 large eggs
- 1 cup (295g) apple butter
- 1 cup grated Granny Smith apples (about 2 apples)
- 1/2 cup (120ml) milk
- 8 oz full fat cream cheese, chilled
- 1/2 cup (100g) granulated sugar
- 1 cup (240ml) heavy whipping cream
- 1/3 cup apple butter
- Chopped walnuts
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Preparation
Chef’s notes
*GLUTEN FREE FLOUR – I haven’t tested it, but I would assume a good quality gluten free flour could be used in place of the all purpose flour. Since it’s a sheet cake, it can be pretty forgiving. I like using Bob’s Red Mill 1-to-1 gluten free baking flour. Just try to weight the flour rather than measure by cups, as gluten free flour is rather dense so it’s easy to use way too much.
STORAGE – Cover the cake and store in the refrigerator where it will keep for up to 1 week. You can also cover the unfrosted cake and chill it overnight to frost the next day.