Here’s a fantastic apple cake recipe you’ll love: Brown Butter Apple Sheet Cake. This recipe takes classic apple cake recipes to a new level with a rich, nutty brown butter flavor and an incredibly easy sheet cake format. You’ll enjoy making this simple yet impressive dessert.
Key Ingredients & Substitutions:
- Apples: Use firm, tart apples like Granny Smith or Honeycrisp for best flavor and texture in this apple cake. You can substitute with a mix of sweet and tart apples.
- Unsalted Butter: Essential for browning. If you only have salted, reduce the added salt in the recipe.
- All-Purpose Flour: Standard baking flour. A gluten-free 1:1 baking blend can work as a substitute.
- Brown Sugar: Adds moisture and a caramel note. Granulated sugar can be used in a pinch, but you’ll lose some depth of flavor.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 3 cups peeled, cored, and diced apples (about 2 medium-sized apples)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 12
- Tools Needed: 9×13 inch baking pan, saucepan, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Brown the Butter:
Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring occasionally, until it turns amber and smells nutty. Immediately pour it into a heatproof bowl to cool slightly.
2. Prepare Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set this aside for now.
3. Combine Wet Ingredients:
In a large bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Whisk until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Alternate Dry and Wet Mixtures:
Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
5. Fold in Apples:
Gently fold the diced apples into the cake batter. Ensure they are evenly distributed throughout the batter.
6. Bake the Cake:
Pour the batter into a greased 9×13 inch baking pan. Bake at 350°F (175°C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Make the Glaze:
While the cake cools, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If it’s too thick, add a tiny bit more milk; if too thin, add more powdered sugar.
8. Glaze and Serve:
Once the cake has cooled completely, drizzle the glaze evenly over the top. Slice and serve this delightful brown butter apple sheet cake.
Variation Ideas:
- Add a sprinkle of chopped walnuts or pecans to the batter for extra crunch.
- Stir in 1/4 cup of dried cranberries or raisins with the apples for added chewiness.
- Serve warm with a scoop of vanilla bean ice cream or a dollop of whipped cream.
- For a spicier apple cake, increase the cinnamon or add a pinch of ground ginger.
Storage Instructions:
Store any leftover brown butter apple sheet cake tightly covered at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. To reheat, you can warm individual slices briefly in the microwave.
Frequently Asked Questions (FAQ):
Q: What kind of apples are best for apple cake recipes?
A: Firm, tart apples like Granny Smith or Honeycrisp hold their shape well and provide excellent flavor.
Q: Can I make this apple cake ahead of time?
A: Yes, you can bake this apple cake a day in advance. Store it covered at room temperature.
Q: How do I know when the butter is browned enough?
A: Look for an amber color and a nutty aroma. Tiny brown bits will form at the bottom of the pan.
Q: Can I use a different size baking pan?
A: A 9×13 inch pan is recommended. Using a different size might alter baking time and cake thickness.
Q: My cake is dry, what went wrong?
A: Overmixing the batter or overbaking can lead to a dry apple cake. Mix until just combined and watch baking times carefully.
Q: Can I freeze this apple cake?
A: Yes, you can freeze the unglazed cake for up to 2 months. Wrap it tightly in plastic wrap and then foil. Thaw at room temperature before glazing.