Apple Butter Spice Cake

Apple Butter Spice Cake

9 Reviews
From: EatingWell Magazine, September/October 1995

Buttermilk and apple butter contribute to the moistness of this simple, one-bowl cake.

Ingredients 9 servings

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Original recipe yields 9 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon butter
  • 1 cup apple butter
  • 3/4 cup packed light brown sugar
  • 3 tablespoons canola oil
  • 1/2 cup raisins
  • 1/2 cup buttermilk
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1/4 teaspoon salt

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350°F. Lightly oil an 8-inch square cake pan or coat it with nonstick cooking spray.
  2. Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.
  3. Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

Nutrition information

  • Per serving: 307 calories; 7 g fat(1 g sat); 2 g fiber; 58 g carbohydrates; 4 g protein; 4 mcg folate; 25 mg cholesterol; 33 g sugars; 85 IU vitamin A; 1 mg vitamin C; 39 mg calcium; 2 mg iron; 384 mg sodium; 155 mg potassium
  • Carbohydrate Servings: 4
  • Exchanges: 4 other carbohydrate, 1 fat

Reviews 9

October 19, 2013
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By: EatingWell User
I baked this cake for my husbands birthday since he does not care for the typical birthday cake with icing. I was very disappointed. I followed the directions completely but it was very dry. Not sure what happened but I won't be using this recipe again.
October 19, 2013
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By: EatingWell User
I was very disappointed in this cake. Followed the directions to a t, used my homemade apple butter. It was for my husband's birthday because he does not care for the typical birthday cake with icing. This cake was very dry, not moist at all. I was surprised because the other reviews were so good.
April 21, 2012
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By: EatingWell User
WOW!! I just made this & tried a piece; it is AWESOME!! I omitted the butter (it just wasn't worth it to me to mess up a sauce pan - albeit small - for 1 Tbsp. of butter!) and increased the canola oil to 1/4 cup; I subbed whole wheat pastry flour for the AP flour, Splenda Brown Sugar Blend (use 1/2 the amount you would if using regular brown sugar) and liquid egg substitute and added 3/4 tsp. of spiced rum...with those changes, the calorie count came to 258; not too shabby! The taste is to die for! It is really moist & spiced just right! Just lovely - and pretty healthy for a dessert!! We really recommend this cake! Pros: Delicious! Cons: None!
November 08, 2010
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By: Peggspark
This was a wonderful cake I served to my husband for his birthday. I served it warm with some low-fat, vanilla frozen yogurt and it was outstanding! I'll be making this one regularly!
October 24, 2010
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By: EatingWell User
delicous!
December 17, 2009
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By: EatingWell User
I made this last weekend. I doubled the recipe and made a 13 x 9 cake. My husband loved it it disapered in a few day and it is just the 2 of us. I also used slenda brown sugar subisute and egg beaters in place of the eggs. Hubby never new the difference
November 30, 2009
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By: EatingWell User
was really good for breakfast!
November 15, 2009
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By: EatingWell User
what can be used instead of apple butter? we don't have that where i come from....
October 20, 2009
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By: jdm
Very good. Even my picky 16 year old son loved it. Sprinkled the top with cinnamon sugar during last 10 minutes of baking. Next time will try vanilla sugar.