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 3 tbsp Butter
 2 Large eggs
 1 oz Chopped walnuts
 ¼ tsp Powdered ginger
 1 ¼ cups All Purpose Flour
 4 oz Lynd Apple Butter
 ½ cup Brown Sugar
 7 oz Grated Apple (Granny Smith - approx. 2 medium apples)
 1 tsp Grated nutmeg
 ½ tsp Salt
  tsp Lemon zest

1

Preheat oven to 350 degrees. Spray 8 inch square baking dish with canola oil. Cream together the butter and the brown sugar. Slowly add the eggs and mix. Add the grated apples and walnuts along with the grated nutmeg, ginger, salt and lemon zest. Mix gently. Add 1 tsp baking soda and the flour. Pour into baking dish. Spoon the apple butter into four dollops over the mixture, take knife and work this into the batter. The apple butter adds a delightful moistness. Bake for 38-40 minutes until the toothpick tester comes out clean.

Ingredients

 3 tbsp Butter
 2 Large eggs
 1 oz Chopped walnuts
 ¼ tsp Powdered ginger
 1 ¼ cups All Purpose Flour
 4 oz Lynd Apple Butter
 ½ cup Brown Sugar
 7 oz Grated Apple (Granny Smith - approx. 2 medium apples)
 1 tsp Grated nutmeg
 ½ tsp Salt
  tsp Lemon zest

Directions

1

Preheat oven to 350 degrees. Spray 8 inch square baking dish with canola oil. Cream together the butter and the brown sugar. Slowly add the eggs and mix. Add the grated apples and walnuts along with the grated nutmeg, ginger, salt and lemon zest. Mix gently. Add 1 tsp baking soda and the flour. Pour into baking dish. Spoon the apple butter into four dollops over the mixture, take knife and work this into the batter. The apple butter adds a delightful moistness. Bake for 38-40 minutes until the toothpick tester comes out clean.

Rustic Apple Butter Cake by Cooper’s Mill