Apple Butter Cake
This is a cake made for fall, with the warm flavors of apple butter in a delicious cake, packed with sweet apricots, crunchy pecans, and cozy cinnamon. Whether you bake them in mini bundt pans or muffin tins, this recipe brings that classic, hearty, made-at-home flavor we all crave when the leaves start to turn. 
Ingredients
- 2 cups Shawnee Mills all-purpose flour, sifted
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 cup Hiland Dairy butter
- 3/4 cup dark brown sugar, lightly packed
- 2 Hansen’s eggs
- 1 cup Southern Roots Sisters Apple Butter
- 1 cup Miller Pecan Company pecans, chopped
- 1 cup dried apricots, chopped to the same size as the pecans
Preheat the oven to 350 degrees F.
First, cream the base. In a large mixing bowl, blend together the butter, sugar, eggs, and apple butter until the mixture is beautifully smooth and creamy.
Add the dry ingredients. Gently mix in the flour, salt, baking soda, and cinnamon until just combined, being careful not to overmix.
Fold in the extras. Using a spatula, carefully fold in the chopped pecans and sweet apricots to ensure every bite has the perfect crunch and chew.
Pour the batter into greased small bundt pans or large muffin tins. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Let the cakes cool slightly before popping them out of the pans. Serve warm.