Spiced Apple Cake with Orange Glaze
So is it officially fall now? I feel like it should be. I’ve been keeping the doors open in the mornings and evenings this past week. It’s lovely to get some fresh air and have a breeze in the house. It’s so refreshing, and gives me that happy homey feeling. Not like OG homey, like this is where I’m supposed to be and I love my family homey. Okay, maybe a little OG.
When Musselman’s contacted me to bake up some goodies with their apple butter, I couldn’t say yes fast enough. I’ve been eating their applesauce for years, and I fell in love with apple butter when I worked at Texas Roadhouse. {Please don’t tell me how much you love the rolls and cinnamon butter. ‘Kay? Thanks.} I love to spread some cold apple butter on a roll. It’s heaven. I’ve been wanting to make some apple butter ever since, but lucky me, I got a jar shipped to me instead. Score!
This season, it’s all about putting a spin on a classic recipe. There are lots of great recipes on Musselman’s Apple Butter recipe page. I got a few recipe cards with my apple butter and decided to make the apple spice cake. I mean, they did include these super cute mini loaf pans and all the essentials to wrap up the cake to give to my friends. Co-workers, are you hearing this? I work tomorrow night. 🙂
This cake is super moist and absolutely wonderful. It’s full of fall spices, has a subtle apple flavor, and the orange glaze just brings that fall/winter feeling full circle. This cake is the perfect gift to give to everyone you know this holiday season. Grab a jar of apple butter and lets get baking!
Ingredients
Method
- Preheat oven to 350 degrees F.
- In a medium bowl, mix together flour, baking soda, salt, nutmeg, cinnamon, and cloves. Set aside.
- In a large bowl, cream together butter and sugar. Add eggs, mix until combined. Alternate adding flour mixture and buttermilk to butter mixture, beginning and ending with flour mixture; mix until just combined after each addition. Stir in apple butter.
- Pour batter in a 9" x 5" loaf pan {or four 6" x 2 1/2" loaf pans}. Bake for 55 minutes {or 30 to 35 minutes for smaller pans}, until a toothpick inserted in the center comes out clean.
Glaze:
- In a medium bowl, combine powdered sugar, orange juice and orange zest until smooth. Spread evenly over cake just after it comes out of oven. Let cake cool for 10 minutes.
Notes
Tried this recipe?
If you made this recipe, leave a comment and star rating to let others know how it turned out.
And what’s a little apple butter cake without a giveaway!
And a freebie! Head on over to www.musselmans.com/recipebook to get your own Musselman’s Apple Butter Cookbook.
Musselman’s is giving one lucky reader their own apple butter fall baking prize pack. You’ll get 1 jar of Musselman’s apple butter (like a big jar, not a little dinky one), a recipe card, and mini loaf pan. To enter, fill out the rafflecopter form below. Giveaway open to US residents only. For full terms & conditions click the link below. GOOD LUCK!!
This post is sponsored my Musselman’s Apple Butter. I received free product for my review. All opinions are 100% my own.
Wow this looks incredible! Apples are so awesome this time of year, can’t wait to try this recipe!
Happy Blogging!
Happy Valley Chow
My favorite fall comfort food is pumpkin in any form!
My favorite is definitely pumpkin bread!
I was the lucky recipient of one of the mini loaves that Julie made. It was delicious. I should have hidden it though. I was trying to make it last but my husband found it, had a bite and then finished it off.
I love to bake pumpkin bread for my family and friends! It taste wonderful with a cup of coffee and cream cheese spread on top.
Love all of this goodness, thank you
I love anything pumpkin, and apple cobbler.
I love apples in fall! Can’t wait to try this!
we love musslemans, it’s the only apple butter my husband will eat. thanks
Hi,
What is exactly apple butter? We don´t have that here. How can I replace it. Your recipe looks yummy. I want to give it a try. Thanks.
Apple butter is like a reduced apple sauce with more spices. The texture is like a thin jam. You could substitute apple sauce and add a little more each spice from the recipe, or you could make your own apple butter. My friend Carrie has a great recipe for homemade apple butter: http://www.thefrugalfoodiemama.com/2013/09/homemade-crock-pot-apple-butter-recipe.html
Yum!! I love all things apple, especially apple butter. This cake looks delicious!! Thanks for sharing, Julie!
This seriously looks like one of the yummiest quick breads ever! Thanks for the recipe. I’m making it this weekend.
My favorite fall comfort food is Sweet Potato Pie!
Pumpkin pie is my family’s favorite! We bake it many times during Fall. 🙂
your recipes are killing me! in the best way ever of course. i’ve saved this and gotta try.
you almost need to put out a recipe book- seriously. have you ever thought about it? i’ll buy your first copy!
Hi Kendra. Thanks for the love! I actually am hoping to put out an eCookbook next year (hopefully in the spring). I have the outline done. I just need to start cooking and photographing.
Just made this for an after dinner treat. Very good! I think next time I will add some chopped apples for a lil texture but it was good as is. Thank you for a great recipe!
This looks wonderful! Apple butter always reminds me of my Southern grandmother. I don’t have her recipe, but someday I’m going to try to replicate it.
Could you substitute soy milk and lemon juice for buttermilk. We have dairy allergies in the family and I’m new to this non dairy diet. Thank you.
I’ve not combined soy milk with lemon juice to produce that buttermilk taste, but I do it with regular milk all the time. If the lemon doesn’t curddle the soy milk, then I would say you could definitely use the soy milk/lemon combo in place of buttermilk. 🙂
This was great! I didn’t have musselmans apple butter so I used, Smuckers, cider apple butter. I didn’t have an orange so I put about a fourth a teaspoon of orange extract with the orange juice in the glaze. This is a definite keeper for the recipe box. Thank you so much for putting this out there 🙂