Apple Butter Bundt

Here's the recipe for one of the desserts we had on our (early) Thanksgiving table.  If you're lucky enough to have a stock of homemade apple butter on hand, this recipe is fantastic way to utilize it. 


Apple Butter Bundt
Adapted from Musselman's®

2 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
½ tsp. nutmeg, freshly grated
½ tsp. ground cloves
½ c. butter, softened
⅔ cup + 2 Tbl. sugar
2 eggs
⅓ cup sour cream
1 cup apple butter
1 small Granny Smith apple, peeled and finely chopped  (I was a somewhat disappointed with the cake:apple raio. Should have used 2 apples, or one big one.)

Glaze:
⅔ cup cinnamon chips
1½ tsp. vegetable shortening

Preheat oven to 325°F.  Grease a 10-cup Bundt pan. 

Sift together flour, baking soda, salt, cinnamon, nutmeg and cloves; set aside.  Beat sugar and butter until fluffy.  Beat in eggs, one at a time.  Combine sour cream and apple butter.  Add to sugar mixture alternately with flour mixture, mixing well after each addition.  Fold in chopped apple.

Spoon into prepared Bundt pan, smoothing batter with a spatula.  Bake at 325°F for 35-40 minutes or until cake tests done.  Let cool in pan for 10 minutes, then invert onto wire rack or serving platter to finish cooling.  Top with glaze.

Cinnamon chip glaze: Place the cinnamon chips and the shortening in a small glass bowl in the microwave on high power. Heat until the chips have just melted, 30-45 seconds. Remove the bowl from the oven and stir the glaze until it is smooth. Or melt the chips and shortening in a small saucepan over low heat, stirring constantly, 1 1/2 to 2 minutes.  Pour glaze over cooled Bundt cake.