This moist cake tastes like fall! It's packed with spices and apple butter and topped with caramel.
4 1/2 cups cake flour or White Lily All Purpose Flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 pound (4 sticks) unsalted butter, room temperature
5 1/4 cups powdered sugar or 3 cups granulated sugar
1 tablespoon vanilla extract
8 large eggs, room temperature
1/2 cup vegetable oil
1 1/2 cups apple butter (about one 17 oz jar)
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add vanilla extract and 1/2 cup flour mixture, beat until combined. Add one egg at a time, beating well after each addition until fully incorporated. Beat in oil. Alternate adding the flour mixture and apple butter, starting and ending with the flour. Mix each addition of flour just until it disappears before adding more apple butter. Scrape the bottom and sides of the bowl and beat for another 10 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 1 hour 50 minutes or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
Easy Caramel Icing
2 10.8oz bags chewy caramel candy, unwrapped
1/3 cup milk
Melt candy and milk together in a microwave safe bowl in 30 second increments, stirring in between, until smooth. Pour over cooled cake.
