Apple Butter Spice Cake

• FOR THE CRUMB MIXTURE (DOUBLE FOR 9x13 CAKE):
• 1/2 cups Light Brown Sugar, Packed
• 1/2 teaspoons Ground Cinnamon
• 1/8 teaspoons Freshly Ground Nutmeg (or 1/4 Teaspoon Dried)
• 1/4 cups Finely Ground Pecans
• FOR THE CAKE:
• 2 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Fine Sea Salt
• 8 Tablespoons Unsalted Butter, Softenend
• 1 cup Granulated Sugar
• 2 Eggs, Beaten
• 3/4 cups Apple Butter
• 1 teaspoon Pure Vanilla Extract
• 1/2 cups Wheat Germ Or Whole Bran Cereal
• 1 cup Sour Cream

1. Preheat oven to 350u0b0F. Prepare cake pan by spraying with a non-stick baking spray.
2. In a small bowl, combine ingredients for the crumb mixture together; set aside.
3. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
4. In the bowl of a stand mixer, cream butter and granulated sugar until fluffy and light in color. Add eggs and beat well. Add apple butter, vanilla, and wheat germ; beat well.
5. Add 1/3 of the reserved flour mixture, mix to incorporate. Add half of the sour cream, mix. Add another 1/3 flour mixture, mix. Add remaining sour cream, mix. Finish with the last of the flour mixture.
6. Pour about half of the batter into the prepared Bundt pan. Sprinkle reserved crumb mixture on and top with remaining batter. Bake for 40-50 minutes.
7. Note: To make a 9x13 cake, double the ingredients for the crumb mixture. Pour half the batter into the pan, add half the crumb mixture, top with the remaining cake batter, and lastly, sprinkle the remaining half of the crumb mixture on top. Bake for about 40 minutes.

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Taken from tastykitchen.com/recipes/desserts/apple-butter-spice-cake/ (may not work)