Rustic Apple Butter Cake

Apple butter cake with apple butter icing

You know, sometimes the rustic in recipe titles sounds like code for tastes delicious but looks kinda basic. But whatever, here’s your recipe for rustic apple butter cake!

Rustic Apple Butter Cake

Recipe by Dee


Prep time


Cooking time




  • Apple Butter Cake
  • 65 g or 1/2 cup all purpose flour

  • 1/2 tsp. cinnamon powder

  • 1/2 tsp. baking powder

  • 1/4 tsp. fine sea salt

  • 1/8 tsp. baking soda

  • 28g or 2 tbsp. unsalted butter

  • 40 g or 3 tbsp. packed light brown sugar

  • 1 large egg yolk

  • 70 g or 1/4 cup apple butter

  • 65 g or 1/4 cup greek yogurt

  • Apple Butter Icing
  • 56 g or 4 tbsp. softened unsalted butter

  • 1 1/2 tbsp. apple butter

  • 1 tbsp. apple juice

  • 168 g or 1 1/2 cups powdered sugar

  • A pinch of fine sea salt


  • Apple Butter Cake
  • Set the oven to 350 F or 176 C
  • Place the dry ingredients into a medium mixing bowl and stir to combine. Set aside.
  • Place the butter in a small saucepan and melt over very low heat. Remove the pan from the heat and whisk in the sugar. Add the egg yolk to the butter and sugar and whisk until combined. You should not be able to see any butter at the edge of the saucepan.
  • Place the greek yogurt and apple butter in a small mixing bowl and stir to combine.
  • Fold in half of the flour mix into the butter mix until just combined, then fold in the apple butter and greek yogurt, then fold in the last of the flour.
  • Grease a 6 inch cake pan with butter and dust with flour. Pour the cake batter into the pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely before removing from the pan.
  • Apple Butter Icing
  • Use a whisk or hand held mixer to combine the softened butter, apple butter, and apple juice. Add half of the powdered sugar and whisk until combined, then add the other half as well as a tiny pinch of salt. Whisk until the icing is light and fluffy.
  • Ice the Cake
  • Once the cake has cooled, carefully remove it from the pan. Spread a few tablespoons of icing on top of the cake and enjoy!


  • Store the egg white in the freezer for other uses. It’ll keep for 6 months.

  • You can use sour cream instead of greek yogurt if that’s what you have. I prefer greek yogurt because I can find more uses for it.

  • I made my cake in a 6 inch cast iron skillet because that’s what I have. If you use cast iron to bake this cake, grease the pan with just butter before adding the cake batter. When the cake is done, carefully remove the cake from the pan a few minutes after baking before it picks up the taste of the cast iron.

  • This recipe can be doubled and made into a little layered cake.

Overhead picture of apple butter cake


I think one of the most stressful things about this food blog/ recipe developing gig is the photography.

I have scrapped good recipes or pushed them to a later date because the pictures would not come out right.

Sometimes editing fixes many faults, other times… well, like I said, many scrapped recipes.

(I’ve also had recipes that taste horrible but look delicious, which is quite upsetting.)

Fortunately, this recipe and the photos of it turned out well, especially since I don’t make many dessert recipes and wanted to get some to you all for the holiday season.

I hope you enjoy them!

The end!

Related Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *