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Browned Butter Apple Spice Cake Recipe

Browned Butter Apple Spice Cake Recipe
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5.3 from 28 reviews

A rich and moist Browned Butter Apple Spice Cake featuring tender chopped apples and a blend of warm spices, layered with a luscious browned butter caramel frosting. Perfect for autumn gatherings or any time you crave a cozy, flavorful dessert.

Ingredients

Scale

For the Cake:

  • ½ Cup Salted Umpqua Dairy Butter, softened to room temperature
  • ¾ Cup Granulated Sugar
  • ½ Cup Dark Brown Sugar, packed
  • 1 Large Egg + 1 Large Egg Yolk
  • ⅓ Cup Umpqua Dairy Sour Cream
  • 1 Tablespoon Pure Vanilla Extract
  • 2 Teaspoons Ground Cinnamon
  • ¾ Teaspoon Ground Nutmeg
  • ¼ Teaspoon Ground Cloves
  • ½ Teaspoon Salt
  • 2 Teaspoons Baking Powder
  • 1 Cup All Purpose Flour
  • ¾ Cup Whole Wheat Flour
  • ¾ Cup Umpqua Dairy Whole or 2% Milk
  • ¾ Cup Apples of Choice (Honeycrisp recommended), chopped into small squares

For the Browned Butter Caramel Frosting:

  • 1 ½ Cups Umpqua Dairy Salted Butter, softened to room temperature
  • 1 Tablespoon Pure Vanilla Extract
  • ¼ Cup Caramel Sauce (homemade or store bought)
  • 3 Cups Powdered Sugar, sifted
  • 2 Tablespoons Heavy Cream

Optional Toppers:

  • ½ Cup Homemade Caramel, drizzled on top and over the sides
  • ½ Apple, chopped into small squares and tossed in a tablespoon of caramel sauce
  • Greenery, for garnish

Instructions

  1. Prepare the Pans: Preheat your oven to 350°F (175°C). Grease and flour or spray three 6-inch cake pans, then line each bottom with a parchment paper circle to prevent sticking.
  2. Cream Butter and Sugars: In a large mixing bowl, cream together the softened salted butter, granulated sugar, and dark brown sugar until the mixture is light and fluffy, about 3-5 minutes.
  3. Add Eggs: Beat in the whole egg and egg yolk, mixing well after each addition to fully incorporate.
  4. Mix in Sour Cream and Vanilla: Add the sour cream and pure vanilla extract, mixing until fully combined and smooth.
  5. Add Dry Ingredients: Stir in the ground cinnamon, nutmeg, cloves, salt, baking powder, all-purpose flour, and whole wheat flour. Mix well to evenly distribute the spices and leavening agents.
  6. Add Milk: Pour in the milk and mix until just combined. Avoid overmixing to keep the cake tender.
  7. Fold in Apples: Gently fold the chopped apples into the batter, spreading them evenly throughout.
  8. Divide Batter and Bake: Evenly divide the batter between the three prepared pans, about a heaping cup per pan, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool Cake Layers: Allow the cakes to cool in their pans for about 10 minutes, then transfer to a wire rack to cool completely before frosting.
  10. Browning Butter for Frosting: In a small saucepan over medium heat, melt ½ cup of the salted butter. Cook, stirring occasionally, until the butter turns a golden brown and has a nutty aroma. Remove from heat and let cool slightly.
  11. Prepare Frosting Base: In a mixing bowl, beat the remaining 1 cup of softened salted butter until creamy and smooth.
  12. Add Powdered Sugar and Flavorings: Gradually add the powdered sugar, mixing well after each addition for a smooth, fluffy frosting. Beat in the pure vanilla extract and caramel sauce until fully combined.
  13. Incorporate Browned Butter: Slowly pour the cooled browned butter into the frosting, mixing thoroughly to blend it evenly.
  14. Frost the Cake: Spread or pipe the browned butter caramel frosting onto the cooled cake layers. Optionally, drizzle with homemade caramel sauce and top with apple pieces tossed in caramel and some fresh greenery for garnish.
  15. Storage: Store any leftover cake covered at room temperature for up to three days to maintain freshness.

Notes

  • For dairy-free or gluten-free substitutions, check the original blog post for detailed recommendations.
  • Ensure butter is at room temperature before creaming for best texture.
  • Do not overmix batter after adding flour to keep the cake tender.
  • You can use any apple variety, but sweet and crisp apples like Honeycrisp work best.
  • Store frosted cake at room temperature for up to 3 days; refrigerate if using fresh fruit toppings to extend freshness.

Nutrition

Keywords: brown butter cake, apple spice cake, caramel frosting, autumn dessert, holiday cake, Umpqua Dairy recipe

Find it online: https://dishedbydana.com/browned-butter-apple-spice-cake-recipe/