Caramel Apple Butter Bundt Cake

The flavor of a county fair favorite wrapped comfortably inside a cake.

ingredients

Filling:

• 2 tablespoons unsalted butter, cut into small pieces
• 1 jar Stonewall Kitchen Caramel Apple Butter
• 1 tablespoon flour
• 1 cup chopped pecans or walnuts

Cake Batter:

• 1 stick unsalted butter, room temperature
• ¾ cup sugar
• 3 eggs
• 1 1/2 teaspoon Stonewall Kitchen Vanilla Extract
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream

directions

1. Preheat oven to 350 degrees F.
2. Grease and flour a 10" Bundt pan.
3. In a small bowl, combine all of the filling ingredients. Set aside.
4. In a small bowl, stir together flour, baking powder, baking soda and salt.
5. In a large bowl, cream the butter and sugar until light and fluffy.
6. Add eggs to butter and sugar, one at a time, beating well after each addition. Add the vanilla and beat until smooth.
7. Alternately, add dry ingredients and sour cream into the resulting egg mixture, beating until smooth.
8. Measure 1/2 cup batter and add to the filling mixture.
9. Pour just over 1/2 of the batter into the pan.
10. Make a 1" trough in the center of the batter all the way around the pan.
11. Spread filling through.
12. Cover with remaining cake batter. Smooth around top, so the filling is completely covered.
13. Bake for 40 minutes or until the cake begins to pull away from the edges of the pan and a wooden toothpick inserted into the center comes out clean.