Fresh Apple Cake Recipe (with Browned Butter Frosting)

I have officially found my new go-to recipe for all of those fresh apples from the orchard.  This fresh apple cake recipe with browned butter frosting is it, it’s decadent and delicious and an apple cake you’re going to be making again and again.

I saw this recipe in the cookbook Sunday Suppers by Cynthia Graubart.  This is such a beautiful book and the recipes truly are all ones that are perfect to make on Sundays when you have time to take it slow and enjoy the time in the kitchen.  

Ingredients in fresh apple cake with browned butter frosting

• Granny smith apples: this recipe is best with a tart apple variety like granny smith.  Jazz apples are another great option.
• Butter: salted or unsalted work just fine!
• Sugar: granulated sugar is used to sweeten up the tart apples.
• Eggs: this cake uses two large eggs.
• Vanilla: always helps with flavor, I use a good quality one like this!
• All-purpose flour: I use all-purpose flour for this. You could use whole wheat flour instead (if using whole wheat flour, it will be a little denser so I’d recommend adding another egg.) You could make this a gluten-free fresh apple cake by using a gluten free baking flour – I like Bob’s Red Mill 1-to-1 gluten free baking flour, it’s the one I’ve had the best results with.
• Cinnamon: cinnamon and apples are the perfect fall pairing and this touch of spice cuts through the sweetness.  I like using this cinnamon.
• Toasted pecans: I like the added texture from the pecans, but feel free to omit the nuts if you’d like or if there is an allergy, of course. Or you could use walnuts or hazelnuts in place of pecans.
• Powdered sugar: confectioners sugar (powdered sugar) are what give the frosting the light and airy fluffy quality
• Milk: whole milk is always best in baking, but any milk will do

How to make fresh apple cake with browned butter frosting

To make the cake:

1. Preheat oven to 350 degrees. Stir together butter and next 3 ingredients until well blended.
2. Combine flour and next 3 ingredients, add to butter mixture, stirring until blended. 
3. Stir in apples and 1 cup pecans (batter will be very thick, similar to a cookie dough).  – Check out the picture below.
4. Lightly grease a 9 x 13 pan with cooking spray. Pour batter into pan. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. 
5. Cool completely in pan on a wire rack (about 45 minutes). 

To make the frosting:

1. Cook butter in a small heavy saucepan over medium heat, stirring constantly 6 to 8 minutes, or until butter begins to turn golden brown. 
2. Remove pan from heat immediately and pour butter into a small bowl. Cover and chill 1 hr or until butter is cool and begins to solidify. 
3. 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 extract. 
4. Spread browned butter frosting over top of cake, sprinkle with remaining ½ cup pecans.

When you’re mixing the batter, it will be very thick.  Like, very thick.  But don’t worry, you’re right on tack.  Once it’s mixed, you’ll need to spoon it into the pan since you won’t be able to pour it.

The cake on its own is delicious, but the literal icing on the cake is just that!  When you are melting the butter, be sure to have the heat on high enough so it starts to brown, but not too long that it burns.  You’ll know it’s ready when the color starts changing and you start to smell hints of caramel.

What makes this fresh apple cake so fantastic?

• When baking this cake, the whole kitchen will smell like cinnamon and apples.  It is one of the most homey, comforting smells in the house!
• The frosting is so incredibly light and fluffy; it’s amazing!
• You can use almost any apple variety, but the more tart the better!
• This cake is reminiscent of a delicious cinnamon roll (but better, I think)
• This is the perfect breakfast cake, or fall dessert!

Fall is the perfect time to make this fresh apple cake recipe with browned butter frosting.  After any trip to the orchard, you’ll know just what to do with all of those apples. This would also make an incredible Thanksgiving cake dessert!

Fresh Apple Cake with Browned Butter Frosting

This fresh apple cake with browned butter frosting is my new favorite dessert to make with fresh apples from the orchard.

5 from 1 vote

Print Rate

Prep Time: 15 minutes

Cook Time: 45 minutes

Cooling time: 1 hour

Total Time: 2 hours

Servings: 24 pieces

Equipment

• Baking dish (9x13)
• Wooden spoons
• Measuring cups
• KitchenAid® Artisan Stand Mixer

Ingredients

For the Cake

• 1/2 cup butter melted, unsalted or salted ok
• 1 3/4 cups sugar
• 2 eggs large
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 2 lbs Granny smith apples peeled and cut into 3/4 inch thick wedges
• 1 cup pecans chopped and toasted

For the Frosting

• 1 cup butter
• 1 package powdered sugar 16 oz.
• 1/4 cup milk
• 1 tsp vanilla
• 1/2 cup pecans chopped

Instructions

For the Cake

• Preheat oven to 350 degrees. Stir together butter and next 3 ingredients until well 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). 
  
• Lightly grease a 9 x 13 pan with cooking spray. Pour batter into 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). 

For the Frosting

• 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 hr 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 extract. 
• Spread browned butter frosting over top of cake, sprinkle with remaining ½ cup pecans.
  

Notes

I used  6 medium/large granny smith apples/2 lbs.

If you don't want to use granny smith apples, choose another variety that is tart.  Jazz is another great option.

When browning butter, make sure heat is turned up high enough so it browns properly.  It will brown and start to smell caramelly. 

You can, of course, omit the nuts if you'd prefer.

Nutrition information disclaimer: the nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.    

Nutrition

Serving: 1piece | Calories: 267kcal | Carbohydrates: 29g | Protein: 2g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 258mg | Potassium: 88mg | Fiber: 2g | Sugar: 19g | Vitamin A: 401IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg