Brown Butter Apple Cake
Brown butter apple cake offers a rich, deep flavor from the browned butter that brings a warm, nutty note to the tender, soft cake.The apples add natural sweetness and a slight tartness, creating a pleasant contrast that enhances the overall taste. The texture is moist and light, while the edges have a gentle caramelized crispness.
Equipment
- Mixing bowls
- Whisk
- Wooden spoon
- Saucepan
- 9-inch round or square baking pan
- Peeler and knife
- Measuring cups and spoons
- Oven
Ingredients
- 10 tablespoons unsalted butter
- 4 large apples peeled, cored, and chopped
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- Pinch of salt
- 2 large eggs
- 1 cup dark brown sugar
- 1/2 cup browned butter for batter
- 1 teaspoon vanilla extract
Instructions
- In a small saucepan, melt 10 tablespoons of butter over medium heat. Cook until the butter turns golden brown and releases a nutty aroma. Remove from heat and let it cool slightly. Reserve 1/2 cup of this browned butter for the cake batter.
- Peel, core, and chop the apples into small cubes. Set aside. In a medium bowl, combine 3/4 cup flour, 3/4 teaspoon baking powder, and a pinch of salt. Whisk together and set aside.
- In a large bowl, whisk 2 eggs with 1 cup dark brown sugar until slightly fluffy. Add 1/2 cup of browned butter and 1 teaspoon vanilla extract, mixing well. Gradually stir in the flour mixture, alternating with 3/4 cup whole milk, until just combined. Fold in the chopped apples gently.
- Preheat the oven to 350°F (175°C). Grease a 9-inch baking pan with butter or line with parchment paper. Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve as a dessert or snack.
Notes
Special Notes: Use firm apples like Granny Smith or Honey crisp for best texture. Browning the butter adds a nutty, rich flavor. Ensure the butter is cooled slightly before mixing with eggs to avoid curdling.