Brown Butter Apple Cake Recipe
Here is an easy cake using buttermilk and browned butter.
An easy cake with a gourmet taste!
1 1/2 sticks unsalted butter browned butter (see below)
1 1/2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 cup applesauce
1 teaspoon grated lemon zest
2 eggs
1/2 cup sugar
1/3 cup buttermilk
1 1/2 teaspoons pure vanilla
4 peeled, halve and cored apples (I like McIntosh or Cortland)
1/3 cup brown sugar
1 tablespoon lemon juice
First, make the browned butter:
Brown Butter: Start by melting butter over medium heat. Use a light-colored bottom pan so you can see the color of the butter while it turns. Swirl pan to be sure the butter is browning evenly. As the butter melts, it will foam. The color will progress from yellow to tan then a brown. Once you smell a nutty aroma, take the pan off the heat and transfer the browned butter into a heatproof bowl to cool. Transfer the butter to a new container and leave as much of the sediment in the pan as possible. Store in the refrigerator if you are making this ahead of time.
Heat oven to 350 degrees. Generously butter a 9-inch round springform pan with 2 tablespoons butter. Slice the apples into 4 halves then slices(8 slices per apple.) Toss apple wedges in 1/3 cup brown sugar, and 1 tablespoon lemon juice in a large mixing bowl, set aside while you make the batter.
Combine flour, baking powder, salt, ginger, lemon zest, and cinnamon in a mixing bowl, mixing to combine.
In a separate bowl, combine brown butter, applesauce, and sugar, mix evenly. Add eggs one at a time, blending together. Add dry ingredients the wet, alternating with buttermilk, stir in vanilla.
Arrange apple slices in a single layer in prepared pan. Pour any juices leftover apples.
Spoon batter over apples, smooth top, and bake until cake edges are browned and pulling away from edges of the pan and a cake tester inserted into the center comes out clean, about 45 minutes.
Remove from oven and cool on wire rack 1 1/2 hours. Run a knife around edges of the cake and unmold onto a serving platter. Serve warm with vanilla ice cream or whipped cream
An easy cake with a gourmet taste!
1 1/2 sticks unsalted butter browned butter (see below)
1 1/2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 cup applesauce
1 teaspoon grated lemon zest
2 eggs
1/2 cup sugar
1/3 cup buttermilk
1 1/2 teaspoons pure vanilla
4 peeled, halve and cored apples (I like McIntosh or Cortland)
1/3 cup brown sugar
1 tablespoon lemon juice
First, make the browned butter:
Brown Butter: Start by melting butter over medium heat. Use a light-colored bottom pan so you can see the color of the butter while it turns. Swirl pan to be sure the butter is browning evenly. As the butter melts, it will foam. The color will progress from yellow to tan then a brown. Once you smell a nutty aroma, take the pan off the heat and transfer the browned butter into a heatproof bowl to cool. Transfer the butter to a new container and leave as much of the sediment in the pan as possible. Store in the refrigerator if you are making this ahead of time.
Heat oven to 350 degrees. Generously butter a 9-inch round springform pan with 2 tablespoons butter. Slice the apples into 4 halves then slices(8 slices per apple.) Toss apple wedges in 1/3 cup brown sugar, and 1 tablespoon lemon juice in a large mixing bowl, set aside while you make the batter.
Combine flour, baking powder, salt, ginger, lemon zest, and cinnamon in a mixing bowl, mixing to combine.
In a separate bowl, combine brown butter, applesauce, and sugar, mix evenly. Add eggs one at a time, blending together. Add dry ingredients the wet, alternating with buttermilk, stir in vanilla.
Arrange apple slices in a single layer in prepared pan. Pour any juices leftover apples.
Spoon batter over apples, smooth top, and bake until cake edges are browned and pulling away from edges of the pan and a cake tester inserted into the center comes out clean, about 45 minutes.
Remove from oven and cool on wire rack 1 1/2 hours. Run a knife around edges of the cake and unmold onto a serving platter. Serve warm with vanilla ice cream or whipped cream
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