Thursday, October 6, 2011

Apple Cake with Browned Butter Frosting

This is a very good cake.  Even my 4 year old, who seems to have an aversion to cooked apples, chowed this down several times.  The cake is very tasty, but I made 2 changes, as I think it needed them.  One, chunk apples instead of slice, to help it spread easier (this is an after the fact thing, it was a bear to spread).  It may not look as pretty, so if you are looking for "purtty", slice your apples thin.  The other thing was to add a bit of apple pie spice.  I do have an apple cake that I like better and I will post it in the next month.  
The browned butter frosting was awesome!  The butter gets a very nutty flavor and makes the butter flavor more pronounced.  It is a more grainy icing, but so rich and one I will make again!

adapted from Southern Living
Total: 2 Hours


  • 1 cups chopped pecans
  • 1/2 cup butter, melted
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar 
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 tsp apple pie spice 
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 pounds Granny Smith apples (about 4 large, 5 small), peeled and cut into 1/4 inch chunks


 Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
Stir together butter and next 3 ingredients in a large bowl until blended.
Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.

Bake at 350° for 45-55 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake.  Can garnish icing with pecans, if desired.




adapted from:


  • 1 cup butter
  • 1 (16-oz.) package powdered sugar
  • 1/4 cup milk plus more
  • 1 teaspoon vanilla extract


Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
 Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.

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