Irresistible Apple Butter Swirl Pound Cake Recipe

Batter:

• 1 cup (227 grams) salted butter, room temperature
• ½ cup (113 grams) butter-flavored shortening
• 3 cups (600 grams) granulated sugar
• 6 large eggs (300 grams), room temperature
• 1 tablespoon (13 grams) vanilla extract
• ½ teaspoon (1.5 grams) kosher salt
• 3 cups (375 grams) all-purpose flour
• 1 cup (240 grams) sour cream, room temperature

Filling:

• 1 cup (272 grams) apple butter*
• 1 tablespoon (8 grams) all-purpose flour
• 1 teaspoon (2 grams) ground cinnamon

Glaze:

• 2 cups (240 grams) confectioners’ sugar
• ⅓ to ½ cup (80 to 120 grams) heavy whipping cream
• 1 to 2 tablespoons (15 to 30 grams) water
• 1 teaspoon (2 grams) ground cinnamon
• 1 teaspoon (4 grams) vanilla extract
• Pinch kosher salt

• Preheat the oven to 325°F (170°C). Prepare a 12-cup Bundt pan by spraying it with baking spray that contains flour or by thoroughly greasing and flouring the pan so the cake releases easily.
• For the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream together the salted butter and butter-flavored shortening for about 2 minutes. Add the granulated sugar and continue to beat for another 3 minutes, until the mixture is light and fluffy and has incorporated some air for a tender crumb.
• Scrape down the sides of the bowl. Add the eggs one at a time, waiting about 20 to 30 seconds between additions and making sure each egg is fully mixed in before adding the next. After adding the third egg, scrape the bowl again, then add the remaining eggs. Once all eggs are combined, stir in the vanilla extract and kosher salt and mix just until blended, about 10 to 15 seconds.
• Add half of the flour to the mixer and mix until incorporated, about 15 seconds. Add the sour cream, scrape down the bowl, and mix until combined, another 15 seconds. Add the remaining flour, scrape the bowl again, and mix for about 30 seconds until the batter is smooth and uniform.
• For the apple butter filling: Place the apple butter inside a piece of cheesecloth or a fine mesh and gently squeeze out excess moisture. You should end up with roughly ¼ cup (about 70 grams) of thick, paste-like apple butter concentrated for the swirl.
• In a small bowl, combine the concentrated apple butter with ½ cup (113 grams) of the prepared cake batter, 1 tablespoon flour, and 1 teaspoon ground cinnamon. Whisk until fully blended to make the apple butter swirl mixture.
• Spoon about three-fourths of the remaining pound cake batter (approximately 5½ cups or 1,296 grams) into the prepared Bundt pan. Use the back of a spoon to create a 1-inch-wide, 1-inch-deep well running around the center of the batter. Add the apple butter mixture into this well, spreading it evenly, then top with the remaining cake batter, smoothing lightly.
• Bake the cake until a wooden pick inserted near the center comes out clean, about 60 to 75 minutes. Ovens vary, so check toward the end of the baking time. Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before glazing.
• For the glaze: Once the cake is fully cooled, whisk together the confectioners’ sugar, heavy cream (start with ⅓ cup and add up to ½ cup to reach desired consistency), 1–2 tablespoons water if needed to thin, ground cinnamon, vanilla extract, and a pinch of kosher salt. Drizzle the glaze over the cooled Bundt cake and allow it to set before slicing. Store the cake in an airtight container for up to 3 days.