Despite what you’ve been told or taught summer is over and fall is here. With that I’m sharing my first official fall dessert Apple Butter Cake. The first of September means no more bikini diet, so forget meals made of leafy green bits, I’m loading up my plate with things that will enhance my winter padding – things like two or six servings of cake and lots of cookies.
Are you with me? Let me convince you with this Apple Butter Cake. The cake has all the fall seasoning you would expect: cinnamon, nutmeg, a little bit of cloves. Take those spices and mix it in a with a tender cake crumb enhanced with apple butter, sprinkled with shredded apples and then ripple all that with an apple butter cheesecake layer.
Yeah, I died too. But pick yourself up because we have lots of holiday baking to do, friends. So eat and lets get baking!
A few notes:
- For the apples I used Golden Delicious.
- For the glaze I used milk to make it pourable, if you have a dairy allergy water or lemon juice will also work.
- Don’t skip sifting the confectioner sugar when making the glaze or you will end up with lumps in your glaze like I did (look closely and you will see them).
Hit the jump over to Baked By Rachel as I’m sharing the recipe over there today.