Rustic is the word that came to mind when I first saw this recipe on the Southern Living site. And, that same adjective came to mind again and again while I worked on the dish from mixing the batter by hand to trying to incorporate the plentiful apples into the batter. This was my first experience with browned-butter frosting. It is wonderful! The flavor is nutty and delicious. This cake is the perfect way to welcome September in next week. I can't wait for fall!
Fresh Apple Cake
1 1/2 cups chopped pecans
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 1/2 pounds Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges
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 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; sprinkle with remaining 1/2 cup pecans.
1 cup butter
1 (16-oz.) package powdered sugar
1/4 cup milk
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.
My new favorite frosting flavor, an ecru beauty of nutty flavor...
Fall, I can see you coming around the corner and I'm ready!
Please join my linky party: Sweet Indulgences Sunday.
Holy Hannah, this looks divine!!! I love using browned butter in baked and I LOVE, LOVE, LOVE fall baking. Can't wait to get started. I'll have to make this the first cool day we have.ReplyDelete
Kim, you're killing me!!! This looks delicious. I love browned butter frosting! I can't wait for fall to come, it's my favorite season :)ReplyDelete
Ooo, looks so good! I need to make browned butter frosting and soon!ReplyDelete
This looks unbelievable. I'm bookmarking this as fast as I can!ReplyDelete
this sounds so good. Glad that apple season is upon us here in Michigan. Early apples just coming in. won't be long for the granny smiths.ReplyDelete
Oh this sounds and looks so delicious! We plan on doing some apple picking next weekend and I'll be bookmarking this recipe for sure. Yum! I love Fall too - my favorite season :) Have a great week - CaresReplyDelete
Oh my gosh, apples and browned butter, you are killing me.ReplyDelete
I'm s sucker for anything with browned butter!ReplyDelete
Thanks for stopping by sweet tooth Friday!
What an incredible bake! I love apples and nuts in a cake...particularly with brown butterReplyDelete
These sound delicious and very rich. I'll have to save this recipe to bake later. Thanks for sharing.ReplyDelete
Found this on Sweets for a Saturday. This looks delicious! I'm so excited for fall foods! I just made my grandma's apple cake yesterday. :) Love it!ReplyDelete
Just in case you missed it, we wanted to share the link from Friday...ReplyDelete
This yummy recipe was part of our bloggy tour...thanks for sharing it! :)
I had to make this since it's the beginning of fall! I love, love, love the brown butter frosting. I could sit down and eat it with a spoon-it's that good! It was our first time to ever have brown butter frosting. The cake is wonderful, too. My husband said he could eat it all on its own. Thanks for pointing out this great recipe!ReplyDelete