Apple Butter Pound Cake with Caramel Glaze

Do not preheat oven.

Grease and flour a 10-inch bundt pan. Set aside.

Using a stand mixer, cream 1/2 cup butter, 1/2 cup apple butter, and sugar till well combined. Add the eggs one at a time. Add in cinnamon, salt, and baking powder. Mix well. Alternate adding the flour and 1 cup heavy cream into the batter, ending with flour.

Pour half of the batter into prepared pan. Spoon additional 1 cup apple butter onto the top of the batter. Top with remaining batter, making sure to cover all the apple butter.

Place pan in oven, then turn oven on to 325 degrees F. Bake for 1 hour or until toothpick test comes out clean. Remove cake from oven and let cool 10 minutes.

While cake is cooling, make caramel glaze.

In a small saucepan, combine light brown sugar, remaining 1/4 cup butter, and 1/4 cup heavy cream. Over medium heat, bring mixture to a boil. Lower heat and simmer for 5 minutes (stirring continuously). Remove from heat and add vanilla.

After cake has cooled for 10 minutes, invert the cake onto a cake plate (or platter). Pour warm caramel glaze over cake.

Serve warm, or cool completely and enjoy at room temperature.