Apple Butter Sheet Cake

If you need to find a way to use up some extra apple butter, this recipe is perfect for this. You can even chop up a large Granny Smith apple and add that to the batter if you want but this is optional. This is very cinnamon forward and great for the chilly time of year.

• 1 1/2 sticks (3/4 cup) butter. (You can use salted or unsalted. If you are using unsalted make sure you add a couple more sprinkles of salt to the batter)
• 1/2 cup apple butter
• 1 1/2 cups brown sugar (1 cup for the batter, 1/2 cup for the topping)
• 2 eggs
• 1 tablespoon vanilla extract
• 2 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 1-3 teaspoons cinnamon (I love cinnamon so I go nuts but it is up to you. Also, cinnamon is needed for the batter but also for the topping)
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt

1. Pre-heat the oven to 350 degrees. Grease a 9 x 13 pan with butter or use parchment paper.
2. Grab a medium pot and set it over a medium heat on the stove stop.
3. Add the butter and let it brown. This will take around 3-4 minutes. Stay close and stir so it doesn't burn. It needs to be a darker amber color and have a toasted odor when it is done.
4. Remove from the heat and add 1 cup of brown sugar and the apple butter.
5. Stir and combine everything. You won't really be able to combine all of the butter. It will be a little buttery which is totally fine.
6. Let it cool for about 5-6 minutes. It needs to cool enough so the eggs don't start to scramble or cook.
7. Stir in the eggs and vanilla. Add the flour, baking powder, spices and salt. Add a chopped up apple if you are choosing to do this. Mix until everything is combined.
8. This will be very thick. Spread the batter out into the pan corner to corner.
9. Grab a little bowl and mix 1/2 cup brown sugar and cinnamon. Sprinkle all over the top of the batter.
10. Put into the oven and bake for about 25-30 minutes.
11. Pull it out and let it cool. Should make about 24 bars (ish).