Apple Fritter Cake with Brown Butter Icing

Ingredients

• 2 tbsp butter (For cooking the apples)
• 3 cup apples (Peeled and chopped into 1/2-inch pieces)
• 2 tbsp granulated sugar (For the apples)
• 0.5 tsp cinnamon (For the apples)
• fine sea salt (1 pinch, for the apples)
• 1 cup all-purpose flour (Sifted)
• 0.5 tsp cinnamon (For the cake)
• 0.25 tsp baking soda
• 0.25 tsp fine sea salt (For the cake)
• 0.125 tsp nutmeg
• 0.25 cup unsalted butter (Softened)
• 0.75 cup granulated sugar (For the cake)
• 25 g packed brown sugar
• 1 large egg (At room temperature)
• 1 tsp pure vanilla extract (Source spells this “vanila”)
• 28 g sour cream (At room temperature)
• reserved apple cooking juice (Reserved for the brown butter icing)

Steps

1. 1

   Melt the butter for the apples in a large skillet over medium heat. When the butter begins to bubble, add the chopped apples.

2. 2

   Sprinkle the sugar, cinnamon, and pinch of salt over the apples. Cook, stirring occasionally, until the apples release their juices and become tender, about 6–8 minutes.

3. 3

   Remove the skillet from the heat and set the apples aside to cool to room temperature.

4. 4

   Drain the cooled apples, reserving their cooking juice for the icing.

5. 5

   Preheat the oven to 350°F (180°C). Grease an 8-inch square cake pan or baking dish, or line it with parchment paper.

6. 6

   In a medium bowl, whisk together the sifted flour, cinnamon, baking soda, salt, and nutmeg until well blended.

7. 7

   In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until pale and fluffy.

8. 8

   Beat in the egg until incorporated, then beat in the vanilla extract.

9. 9

   Add the flour mixture in 2 additions, adding half of the sour cream after each addition. Mix just until combined; do not overmix.

10. 10

    Fold the cooled, drained apples into the batter.

11. 11

    Transfer the batter to the prepared baking dish and smooth the top with a spatula.

12. 12

    Bake for about 23–28 minutes, until the cake is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Do not overbake.

13. 13

    Let the cake cool in the pan for at least 15 minutes.

14. 14

    Top the cooled cake with brown butter icing prepared according to the recipe in the comments. The icing recipe itself was not included in the supplied source.

Notes

The supplied post says the brown butter icing recipe is in the comments, but no comment containing that recipe was provided. Therefore, the icing ingredients and method cannot be extracted. The reserved apple cooking juice is intended for that icing.

Nutrition per serving

• dessert
• cake
• baked
• apple
• fall recipe
• American
• vegetarian