Apple Cake with Brown Butter Frosting
Total time: 1 hour 30 min
"Pecans are a huge part of Southern desserts, and they’re a match made in heaven with just-picked honeycrisp apples. This cake is dense and beautiful, made even more indulgent by the frosting. I went with the brown butter variety, but cream cheese would be even more classic." --Catherine Lamb for kimsunee.com
1 1/2 cups chopped pecans, divided
1/2 cup unsalted butter, melted and slightly cooled
1 1/2 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 (about 4 large) apples such as Honeycrisp, peeled and cut into 1/4-inch-thick wedges
- Preheat oven to 350 degrees.
- Toast pecans in a single layer in a shallow pan, stirring halfway through, for 5 to 7 minutes or until lightly toasted and fragrant. If you burn them, start over.
- Stir together butter, sugar, eggs, and vanilla in a large bowl; set aside. Combine flour, cinnamon, baking soda, and salt in a separate bowl; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. The batter will be very thick, almost like a cookie dough, but don’t worry.
- Spread batter into a lightly greased 13-x-9-inch pan. Bake for 45 minutes or until a tester inserted in center comes out clean. Cool completely in pan on a wire rack (about 30 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining 1/2 cup pecans.
Date Published: November 27, 2012
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.