Friday, October 25, 2013

Apple Butter Spice Cake

    

                  What a productive week this has been! I've been knee deep in bread dough,chicken poop (not at the same time), running errands,and taking care of various things around the house. We made an appointment for someone to come out and finish installing the wood burning stove that was in the house when we bought it. It's brand new and has never been used. They will be here in about 3 weeks and I can't wait! I've always wanted a wood burning stove and plan on putting it to work the second it's ready to go!

A week or so ago I made apple butter. I also mentioned that I would be sharing a recipe that used up some of the butter that was made. Well here it is.. apple butter spice cake. Good lord is it infused with a good amount of spice. The cake is crazy moist,slightly dense and filled with a spice blend that will make you glad you served it with some ice cream to balance it out a bit. This type of cake actually gets better and better days after it was baked. The flavors calm down and settle a bit so if you are able to, give it a day or so of resting and dig in!

Apple Butter Spice Cake

1 TBS Butter
1 cup Apple Butter
3/4 cup Packed Light Brown Sugar
3 TBS Canola Oil
1/2 cup Raisins
1/2 cup Buttermilk
1 Large Egg
2 tsp. Vanilla
2 cups plus 2 TBS White Whole Wheat Flour or All-purpose
1 tsp. Baking Soda
2 tsp. Ground Cinnamon
2 tsp. Ground Ginger..I only used 1
1 tsp. Allspice
1/4 tsp. Salt

Preheat oven to 350 or 180 celsius. Grease an 8 inch square pan with nonstick spray and set aside.

In a medium to large saucepan,melt the butter over medium-heat;swirl the pan until the butter turns a nutty brown,about 1 minute. Remove from the heat.

Add the apple butter,brown sugar and oil into the saucepan and whisk until smooth. Add raisins,buttermilk, egg, and vanilla and thoroughly mix. Add flour,baking soda,spices and salt; whisk until just combined.

Pour batter into prepared pan evenly.

Bake 35-40 minutes or until toothpick inserted comes out clean.

** If you wanted to skip the whole brown butter thing, you totally can. I honestly don't feel like it added anything special to it so if you can't be fussed to do it then chuck everything into mixing bowl instead. Keep an eye on the time. My cake was done before the 35 minute mark. Store in an airtight container and enjoy for days and days**

Yield: 9 servings
Source: Eating Well