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Brown Butter Apple Cake

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This easy, moist brown butter apple cake is the ultimate fall dessert, packed with juicy apples, warm spices, and the rich, nutty flavor of browned butter. Perfect for cozy gatherings, brunch, or a sweet snack with coffee, it comes together quickly with simple pantry ingredients.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter (to be browned)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) sour cream or plain Greek yogurt
  • 1 tsp vanilla extract
  • 1 1/4 cups (160g) all-purpose flour (can swap for a 1:1 gluten-free blend)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 medium apples (about 1 1/2 cups chopped/180g), peeled and diced
  • 1 tbsp lemon juice
  • 1 tbsp granulated sugar (optional, for extra sweetness if apples are tart)
  • 2 tbsp brown sugar (for topping)
  • 1/2 tsp ground cinnamon (for topping)
  • 2 tbsp chopped walnuts or pecans (for topping, optional)

Instructions

  1. Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Let it melt, swirling occasionally. Once the butter foams and the milk solids turn golden brown and smell nutty, remove from heat and pour into a heatproof bowl to cool for 10 minutes.
  2. Peel, core, and dice 2 medium apples into small chunks (about 1/2-inch pieces). Toss with 1 tbsp lemon juice and 1 tbsp sugar (if using). Set aside. Pat dry if very juicy.
  3. In a medium bowl, whisk together 1 1/4 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 1/4 tsp nutmeg.
  4. In a large bowl, whisk together the cooled brown butter and 1 cup sugar until combined and slightly fluffy. Add 2 eggs, one at a time, whisking well after each. Stir in 1/2 cup sour cream (or yogurt) and 1 tsp vanilla extract.
  5. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until no dry streaks remain. Do not overmix.
  6. Fold in the diced apples gently, distributing them evenly. Optionally, sprinkle a few apple pieces on top.
  7. In a small bowl, mix 2 tbsp brown sugar, 1/2 tsp cinnamon, and 2 tbsp chopped nuts (if using). Sprinkle evenly over the cake batter.
  8. Preheat oven to 350°F (175°C). Pour the batter into a greased and lined 9-inch cake pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. If the top browns too quickly, loosely cover with foil for the last 10 minutes.
  9. Let the cake cool in the pan for 10-15 minutes, then run a knife around the edge and turn out onto a wire rack. Slice and serve warm or at room temperature. Optional: serve with vanilla ice cream or caramel sauce.

Notes

Use firm, crisp apples like Honeycrisp, Granny Smith, or Pink Lady for best texture. For gluten-free, use a 1:1 GF flour blend; for dairy-free, use vegan butter and coconut yogurt. Don’t overmix the batter for a tender crumb. The cake is delicious warm or at room temperature and keeps well for several days. You can freeze slices for up to 2 months. The brown butter can be made ahead and chilled for up to 3 days.

Nutrition

Keywords: brown butter apple cake, apple cake, fall dessert, easy apple cake, moist apple cake, autumn baking, nutty apple cake, cinnamon apple cake, cozy dessert, brunch cake

Find it online: https://chrisfeasts.com/brown-butter-apple-cake-recipe-easy-moist-fall-dessert-guide/