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Fresh Apple Cake with Browned Butter Frosting
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Prep Time:
25 minutes
Total Time:
3 hours 15 minutes
Make a scrumptious apple pecan cake with decadent brown butter frosting for a delightful autumn treat.
Ingredients:
  • 1 1/2 cups chopped pecans
  • 2 cups Gold Medal™ all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup butter, melted
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 1/2 lb Granny Smith apples (about 4 large), peeled, cut into 1/4-inch wedges
  • 1 cup butter
  • 1 box (16 oz) powdered sugar
  • 1/4 cup milk
Instructions:
  • Preheat oven to 350°F. Spread pecans in a shallow pan. Bake for 6 to 10 minutes, stirring occasionally, until lightly browned. Allow to cool.
  • Prepare your 13x9-inch pan by spraying it with cooking spray. Combine flour, cinnamon, baking soda, and salt in a medium bowl. In a separate large bowl, mix melted butter, sugar, eggs, and 1 teaspoon of vanilla until well blended. Gently fold in the flour mixture until just combined. Add apples and 1 cup of toasted pecans. The batter will be thick like cookie dough. Spread the thick batter evenly in the pan.
  • Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan on a cooling rack.
  • In a 1-quart heavy saucepan, heat 1 cup of butter over medium heat for 6 to 8 minutes, stirring constantly until the butter turns golden brown. Remove from heat and transfer to a small bowl. Cover and refrigerate for 1 hour or until the butter starts to solidify.
  • To make the frosting, whip fluffy browned butter with an electric mixer. Slowly incorporate powdered sugar and milk in turns, mixing until smooth. Finally, add 1 teaspoon vanilla. Frost the cake and top with toasted pecans. Chill covered in the fridge.

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