Pumpkin Cake with Apple Cider Icing

Fall flavors take center stage in this delicious cake. A secret ribbon of Apple Butter keeps it moist and an apple cider icing adds a sweet touch to this irresistibly cozy cake.

Ingredients:

3 ¼ c AP flour

1 1/5 tsp baking soda

1.5 tsp cinnamon

1.5 tsp pumpkin spice

½ tsp salt

½ c sour cream

15 oz. pumpkin puree

½ cup apple butter

Glaze

1 1/2 c confectioners’ sugar

3-4 tablespoons apple cider

Instructions:

1. Preheat oven to 350 degrees.

2. Grease a Bundt pan.

3. Combine flour, baking soda, salt, cinnamon and pumpkin pie

spice. Set aside.

3. In a separate bowl, combine sugar and oil and pumpkin puree until blended.

4. Add eggs, one at a time, beating well after each egg.

5. Add sour cream.

6. Add dry mixture to wet mixture gradually.

7. Remove 1.5 cups of batter and place in bowl. Add ½ cup of apple butter and mix well.

8. Transfer ½ of regular batter to a greased Bundt pan.

9. Add apple butter batter in a ring on top of batter.

10. Top with remaining batter.

11. Bake for 45-55 minutes or until a toothpick inserted comes out clean.

12. Cool for 10 minutes in pan on wire rack.

13. Invert cake onto wire rack and cool completely- about two hours.

14. Glaze: Whisk together confectioners’ sugar and 3 tablespoons of cider. May add more for thinner glaze. Drizzle over top of cake, letting it drip down sides.