👥6 people
⏲️20m
🕐30m
🍽️dessert
A really moist and flavorful cake perfect for fall.
Ingredients
- Topping:
- 2 tablespoons packed brown sugar
- 1/8 teaspoon ground cinnamon
- 1/16 teaspoon ground nutmeg
- 1 tablespoon chopped pecans
- Cake:
- 1/4 cup all-purpose flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/16 teaspoon salt
- 1 tablespoon butter, room temperature
- 2 tablespoons white sugar
- 1 1/2 tablespoons apple butter
- 1/8 teaspoon vanilla extract
- 1 tablespoon whole bran cereal or wheat germ
- tablespoons sour cream
- 1 egg, room temperature
Method
- Preheat Egg to 350 degrees F with plate setter for indirect heat and stainless steel grate. Grease a 9x13-inch pan.
- Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg, and chopped pecans.
- Sift together the flour, baking powder, baking soda, and salt.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add apple butter, vanilla, and wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.
- Pour half the batter into the prepared pan; sprinkle with half of the topping. Pour remaining batter into pan and top with the rest of the topping.
- Bake in the Egg on stainless steel grate until a tester inserted in the center comes out clean, about 40 minutes.
