- 1 c + 2 tbsp all-purpose flour
- ½ c light brown sugar
- ½ c roasted, salted pecan halves, chopped
- 1 tsp cinnamon
- 6 tbsp salted butter, softened
- Nonstick cooking spray
- 1 stick salted butter, softened
- ¾ c light brown sugar
- 2 eggs, at room temperature
- 1 c sour cream, at room temperature (could also use full fat yogurt)
- 2 c all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ c The Fresh Market Sweet Apple Butter
Preheat oven to 350°F. Spray a 9-inch square baking dish with nonstick spray.
For the crumb topping: Add flour, brown sugar, pecans and cinnamon to a large bowl and stir to combine. Add pieces of the softened butter to the mixture and use your fingertips to mix everything together until the butter and dry ingredients have been evenly distributed. It will be sandy but moist. If you want some bigger crumb pieces, you can take your fingers and pinch the mixture together to form larger clumps. Set topping aside.
For the cake: In a stand mixer, fitted with a paddle attachment, cream butter and sugar over medium speed for about 3 minutes, scraping the sides and bottom of the bowl with a spatula. Add eggs, one at a time, mixing just a few seconds, scraping bowl in between. Add sour cream and mix just a few seconds. Add flour, baking powder and baking soda and mix on low speed, just to combine.
Add half the batter to the baking dish, spreading in an even layer. Dollop apple butter overtop and smooth with an offset spatula or knife, info an even layer. Add remaining half of batter and smooth with spatula. Sprinkle crumb topping mixture over top and place cake in oven for 30-35 minutes, or until a toothpick inserted in the center comes out dry.
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