Recipe: Apple Butter Coffee Cake - Shawano Stock Market


Recipe: Apple Butter Coffee Cake

Apple Butter Coffee Cake

We’re ready for apple cider, pumpkin patches, colorful leaves, cozy sweaters and this DELICIOUS Apple Butter Coffee Cake! ALL THE FALL THINGS! This cake is best enjoyed with our Infuse Spirits Cinnamon-Apple Vodka spiked apple cider – a fall Stock Market FAVORITE! 😉


  • Coffee Cake
    • 1 3/4 cup flour
    • 1 cup sugar
    • 1 tsp Himalayan Sea Salt
    • 1 tsp baking soda
    • 1 tsp baking powder
    • 2 Tbsp ground cinnamon
    • 1 tsp ground ginger
    • 1/2 tsp ground cloves
    • 1/2 tsp ground nutmeg
    • 3/4 cup Adams Apple apple butter
    • 1/2 cup butter, melted
    • 2 eggs
    • 1/2 tsp vanilla extract
    • 1 large apple, cored & diced
    • Chiquitita Extra Virgin Olive Oil, in Misto Sprayer
  • Crumb Topping
    • 1/4 cup brown sugar
    • 1 Tbsp ground cinnamon
    • 1/2 cup flour
    • 1/4 cup butter, softened
  • Cream Cheese Glaze
    • 2oz cream cheese, softened
    • 1/2 Tbsp butter, softened
    • 3 Tbsp milk
    • 2-3 Tbsp powdered sugar
    • 1/2 tsp vanilla extract


Preheat your oven to 425 degrees. Using your Misto, spray a 9-inch baking pan.

Prepare the crumb topping by using a fork to mix the brown sugar, cinnamon, flour, and softened butter in a small bowl until you have a coarse, lumpy mixture; set aside.

In a large bowl, stir together sugar, flour, Himalayan Sea Salt, baking soda, baking powder, cinnamon, ginger, nutmeg and ground cloves. In a separate small bowl, stir together apple butter and melted butter. In another separate small bowl, whisk vanilla and eggs. Add all wet ingredients to the dry ingredients and mix until no lumps remain. Add chopped apples and fold them into the batter.

Spread batter into your prepared pan.  Sprinkle crumb topping evenly over the top. Bake for 5 minutes at 425 degrees then reduce the temperature to 375 degrees and bake an additional 25-30 minutes ( test with a toothpick periodically).

While cake is baking, prepare the cream cheese glaze by whisking the cream cheese, butter, milk, powdered sugar and vanilla extract together, set aside.

Remove cake from oven, allow to cool slightly. Top with a drizzle of cream cheese glaze.


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