November 3, 2013

Apple Cake with Browned Butter Frosting

When I found this recipe on Cookies and Cups, I was intrigued partially because I have my annual large stash of apples. The other, more influential reason, was because it said Browned Butter Frosting.

This frosting is so good you could eat it straight from the bowl. Just be careful you don't eat the entire bowl and end up with 1) a naked cake and 2) a stomach ache. (Aww, that rhymes.)

And the cake is quite tasty, too.

Enjoy fall!

Apple Cake with Browned Butter Frosting
1 cup butter, room temperature
1 cup brown sugar
1 cup sugar
3 eggs
2 tsp. vanilla
2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
2 1/2 cups flour
3 cups chopped apples, about 3 medium
1/2 cup butter, room temperature
3 cups powdered sugar
1 tsp. vanilla
2-3 Tbsp. milk

Preheat oven to 350°F. Generously grease and flour a fluted bundt pan. In a stand mixer, beat together butter and sugars until light and fluffy, about 2-3 minutes. Add eggs and vanilla, and mix until smooth.Add in baking soda, salt and cinnamon, and beat until incorporated. Turn mixer to low, and add in flour. Mix until just combined.Stir in chopped apples. 

Fill prepared pan with cake batter, and bake for 55-65 minutes until a toothpick comes out clean. Allow cake to cool in pan for 10 minutes, and then remove cake from pan onto a wire rack to continue cooling.

To make frosting, melt butter in a small pan, and cook over medium heat until butter is a golden color, stirring consistently. As soon as butter is golden, remove from heat, and beat in powdered sugar, vanilla and 1 Tbsp. milk using a hand mixer. Add more milk until the consistency you desire is reached.

Frost cooled cake. Makes 12 servings.

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