Apple Butter Cinnamon Cake with Vanilla Glaze

Hey, Flavor Explorer! Ready to Bake Some Magic?

Picture this: a cake so ridiculously moist it practically hugs your fork. A cake where every bite is a cozy autumn hug—warm cinnamon swirling through tender crumb, pockets of juicy apples bursting with sweetness, and that deep, caramel-kissed richness only apple butter can bring. Then imagine drizzling it all with a silky vanilla glaze and finishing it with a cheeky sprinkle of flaky sea salt that makes your taste buds do a happy little jig. That’s this Apple Butter Cinnamon Cake, my friend, and trust me—it’s about to become your new obsession.

Why am I so obsessed? Because this isn’t just dessert. It’s breakfast (don’t @ me, I live for cake at dawn). It’s brunch showstopper energy. It’s that “I-need-comfort-now” 3 p.m. snack. And the best part? It’s stupid easy. No fancy techniques, no stand mixer required—just one bowl, a spoon, and that gorgeous apple butter you’ve been hoarding since fall hit. I designed this recipe for real life: busy humans who want big flavor without big stress. So grab your favorite apron (or don’t—I won’t judge flour fingerprints on your jeans), and let’s bake something unforgettable together. Your kitchen, your rules—let’s make it delicious.

Grandma’s Apron & The Apple Butter Epiphany

This cake? It tastes like my childhood in that little coastal town where the air always smelled like salt and simmering fruit. My grandma, Maeve, was the queen of “waste not, want not.” Every fall, we’d turn bushels of windfall apples into mountains of apple butter—stirring that copper pot for hours, the kitchen windows fogged with cinnamon steam. One rainy Tuesday, I was “helping” (read: sneaking spoonfuls of apple butter) when Grandma ran out of jam jars. With a wink, she dumped a whole cup of that spiced gold into her basic cake batter. “Let’s see what happens, Isla-girl.”

What happened was pure alchemy. That cake came out darker, richer, and impossibly moist—like autumn had exploded in our oven. She served it still warm, no glaze, just dusted with sugar. We ate it silently, eyes wide, as rain tapped the windows. That moment stuck with me: the thrill of breaking rules, the magic of transforming something simple into something extraordinary. This recipe? It’s my love letter to Grandma Maeve and her fearless kitchen spirit. Every time I bake it, I hear her laugh and feel that rain-cooled coastal breeze. Food memories? They’re the best kind of time travel.

Your Flavor Toolkit: What You’ll Need

Pantry raid time! Here’s everything for your apple butter triumph. Pro tip: Read the notes—they’re like your kitchen BFF whispering shortcuts.

Cake Batter:

• 1 cup (2 sticks) salted butter, melted – Salted butter adds depth! If using unsalted, just add an extra pinch of salt to the dry ingredients. Melted = no creaming = lazy baker win.
• 1 cup brown sugar – Light or dark works! Dark gives more molasses warmth. Pack it tight—no shy sugar here.
• 1 cup apple butter – The flavor MVP. Use homemade or store-bought (Trader Joe’s fans, I see you!). Chef hack: No apple butter? Unsweetened applesauce or pumpkin butter works in a pinch!
• 1 cup Greek yogurt or sour cream – The secret to that melt-in-your-mouth crumb! Yogurt = slight tang, sour cream = extra richness. Plain full-fat is best.
• 4 large eggs, room temp – Takes 10 mins in warm water if forgotten! Room temp = smoother batter = happier cake.
• 4 tsp vanilla extract – Yes, 4 teaspoons! Vanilla is the cozy blanket wrapping all those spices.
• 4½ cups all-purpose flour – Spoon & level it! Don’t scoop from the bag—you’ll pack in too much.
• 2 tsp cinnamon – Because cinnamon makes everything better. Feeling fancy? Add ¼ tsp cardamom too!
• 2 tsp baking powder + 2 tsp baking soda – The dynamic duo for serious rise. Check expiry dates—old leaveners = sad flat cake.
• 2 tsp salt – Balances the sweet and makes flavors POP. Diamond Crystal kosher salt is my fave.

Apple Filling:

• 4 Honeycrisp apples (about 4 cups chopped) – Honeycrisp stay firm & sweet when baked! Sub: Gala, Pink Lady, or Braeburn. No mushy apples!
• 1 cup brown sugar – Creates that gooey, caramel-like layer. Your future self will thank you.
• 2 tsp cinnamon – Double the spice, double the nice.
• 2 tsp vanilla extract – Because apples deserve vanilla love too.

Vanilla Glaze:

• 2 cups powdered sugar – Sift it! No one wants lumpy glaze drama.
• 4–6 tbsp whole milk – Start with 4 tbsp. Add more slowly until it ribbons off your spoon.
• 2 tbsp vanilla extract – Yes, tablespoons. Go big or go home.
• Flaky sea salt (Maldon!) – The *chef’s kiss*. Sweet + salty = perfection.

Let’s Bake! Your Foolproof Roadmap

Channel your inner kitchen rockstar—this is where the magic happens. I’ve packed every step with my tried-and-true hacks!

1. Preheat & Prep: Crank that oven to 350°F (175°C). Grease your 9×13-inch pan like you mean it—butter or baking spray works. Chef hack: Line the bottom with parchment paper for *easy* cake removal later. Trust me, you’ll want to show off those layers!
2. Wet Team Assemble! Grab a big bowl (no stand mixer needed—hooray!). Whisk the melted butter and brown sugar like you’re making edible clouds. Add the apple butter, Greek yogurt/sour cream, eggs, and vanilla. Whisk until silky smooth—about 1 minute. Tip: If your apple butter is chunky, give it a quick stir first!
3. Dry Team Dive In! Dump in the flour, cinnamon, baking powder, baking soda, and salt. Switch to a spatula or wooden spoon. Stir until *just combined*—no white streaks, but don’t overmix! Overmixing = tough cake, and we’re all about tender vibes. A few lumps? Totally fine! Batter will be thick—that’s perfect.
4. Apple Filling Fiesta: In another bowl, toss chopped apples with brown sugar, cinnamon, and vanilla. Mix until apples are gloriously coated. Chef insight: Let this sit 5 mins—the sugar pulls out apple juices, making them extra jammy!
5. Layer Up the Love: Pour half the batter into your prepped pan. Spread it gently—it’s thick, be patient! Scatter ALL the sugared apples evenly over the batter. Dollop the remaining batter over the apples. Hack alert: Use wet fingers or a spatula sprayed with oil to spread the top layer without sticking drama.
6. Bake to Golden Glory: Slide it into the oven’s center rack. Bake 45-55 minutes. Critical tip: Start checking at 45 mins! Insert a toothpick near the center—it should come out clean or with moist crumbs (not wet batter). If the top browns too fast, tent loosely with foil. Your kitchen should smell like a cinnamon wonderland!
7. Cooling is Crucial: Let the cake cool COMPLETELY in the pan on a wire rack. I know, I know—it’s torture. But glazing a warm cake = melted sad glaze puddles. Distract yourself with coffee or leftover apple butter spoonfuls.
8. Glaze Game Strong: Whisk powdered sugar, 4 tbsp milk, and vanilla. Want it thinner? Add milk ½ tbsp at a time. Drizzle lavishly over the cooled cake. IMMEDIATELY sprinkle with flaky sea salt—it sticks best to wet glaze. Pro move: Use a fork or squeeze bottle for Instagram-worthy drips!Print
   

   Apple Butter Cinnamon Cake with Vanilla Glaze

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   • Author: islamerrick
   • Total Time: 1 hr 10 mins

   Print Recipe

   Pin Recipe

   Description

   This ultra-moist apple butter cake bursts with warm cinnamon and juicy apples in every bite. Topped with a silky vanilla glaze and a sprinkle of sea salt, it’s the perfect balance of sweet and spiced—ideal for breakfast, brunch, or a cozy dessert moment.

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   Ingredients

   Scale 1x2x3x

   Cake Batter:

   1 cup (2 sticks) salted butter, melted

   1 cup brown sugar

   1 cup apple butter (or applesauce/pumpkin butter)

   1 cup Greek yogurt or sour cream

   4 large eggs, at room temperature

   4 tsp vanilla extract

   4½ cups all-purpose flour

   2 tsp cinnamon

   2 tsp baking powder

   2 tsp baking soda

   2 tsp salt

   Apple Filling:

   4 Honeycrisp apples, chopped (about 4 cups)

   4 Honeycrisp apples, chopped (about 4 cups)

   1 cup brown sugar

   2 tsp cinnamon

   2 tsp vanilla extract

   Vanilla Glaze:

   2 cups powdered sugar

   4–6 tbsp whole milk

   2 tbsp vanilla extract

   Flaky sea salt, for topping

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   Instructions

   Preheat Oven: Set to 350°F (175°C). Grease a large 9×13-inch or equivalent baking dish.

   Mix Wet Ingredients: In a large bowl, whisk melted butter, brown sugar, apple butter, yogurt, eggs, and vanilla until smooth.

   Add Dry Ingredients: Stir in flour, cinnamon, baking powder, baking soda, and salt until just combined.

   Prepare Apple Filling: In a separate bowl, toss apples with brown sugar, cinnamon, and vanilla.

   Assemble: Pour half the batter into the dish, spread apples evenly, then top with remaining batter.

   Bake: Bake for 45–55 minutes, until a toothpick comes out clean. Let cool.

   Glaze It: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake and finish with flaky sea salt.

   • Prep Time: 20 mins
   • Cook Time: 50 mins
   • Category: Dessert

   Nutrition

   • Sugar: 32g
   • Fat: 14g
   • Carbohydrates: 55g
   • Protein: 5g

How to Serve This Stunner

This cake is a chameleon! Serve it straight from the pan for cozy family style. For brunch flair, cut neat squares and plate with a dollop of whipped cream or vanilla ice cream. Morning slice? Warm it gently for 10 seconds in the microwave—it’s basically acceptable breakfast pizza (fight me). Pair it with strong coffee, spiced chai, or cold milk for maximum joy. And that sea salt? It’s non-negotiable. It cuts the sweetness and makes every bite *sing*. Share it… or don’t. I won’t tell.

Make It Your Own: 5 Tasty Twists

Rules? Nah. Play with your food!

1. Nutty Crunch: Fold 1 cup toasted pecans or walnuts into the apple filling. Game-changer!
2. Boozy Upgrade: Soak raisins or dried cranberries in 2 tbsp bourbon or spiced rum, then mix into filling.
3. Gluten-Free: Swap AP flour 1:1 with a quality GF blend (like Bob’s Red Mill). Add 1 tsp xanthan gum if your blend doesn’t include it.
4. Vegan Vibes: Use plant-based butter, flax eggs (4 tbsp ground flax + 10 tbsp water), coconut yogurt, and almond milk. Apple butter is usually vegan!
5. Caramel Dream: Swap vanilla glaze with salted caramel sauce. You’re welcome.

Isla’s Insider Scoop & Kitchen Confessions

This recipe? It’s evolved more than my music taste since 2005. Version 1 was denser than a brick—turns out, overmixing is the enemy! Then I tried layering apples only on top… big mistake. They sunk! The middle layer? Pure structural genius. And that vanilla glaze quantity? Doubled it after my husband taste-tested and mumbled, “More drip, please.” True story.

Funny fail: Once, I used baking SODA instead of POWDER. Let’s just say the cake tasted like metallic soap and we ordered pizza. Lesson learned: label your jars, people! Now, I keep a Sharpie in my spice drawer like a paranoid pastry ninja. This cake also survived my toddler’s “help”—she once dumped an entire cup of rainbow sprinkles into the batter. We called it “Confetti Surprise Cake” and it was oddly fabulous. Moral: Embrace the chaos. Your kitchen, your masterpiece.

Your Questions, Answered (No Judgement!)

Q: Can I use unsalted butter?
A: Absolutely! Just add an extra ¼ tsp salt to the dry ingredients. Salted butter adds flavor magic, but unsalted works great.

Q: My cake sunk in the middle! Help!
A: Heartbreak! Usually means underbaking or old leaveners. Next time: test doneness at 45 mins with a toothpick (no wet batter!), and check your baking powder/soda expiry dates. Still edible? Heck yes—cover the dip with extra glaze!

Q: Can I make this ahead?
A: Totally! Bake the cake 1-2 days ahead. Cool, wrap TIGHTLY in plastic, and store at room temp. Glaze it the day you serve. Un-glazed cake freezes beautifully for up to 3 months!

Q: Why room temp eggs?
A: Cold eggs can make butter seize up, creating a lumpy batter. Room temp = smoother mix, better rise. Forgot? Place eggs in warm water for 10 mins!

Nutritional Info (Per Serving, Serves 16)

Calories: 370 | Fat: 14g | Carbs: 55g | Sugar: 32g | Protein: 5g
Remember: This is cozy food, not calculus. Enjoy every bite!

From baking blunders to brunch table showstoppers, this Apple Butter Cinnamon Cake proves that comfort and simplicity go hand in hand. Whether you’re stirring it together for a cozy weekend treat or dazzling guests at a holiday gathering, this cake delivers warm spice, tender crumb, and just the right touch of nostalgia. One bite and you’ll see—it’s more than dessert; it’s a fall tradition in the making.