A very moist Apple Spice Cake with Brown Butter Frosting is a perfect dessert for the Fall. Made with real apples with a touch of cinnamon, you’ll look for this dessert every year.
I go absolutely crazy of apple and pumpkin recipes during the Fall. These are the two flavors that only make sense to me during this time. I am always looking at how to make classic fall desserts better or give them a twist. I think I have accomplished that in dessert recipes such as Caramel Apple Pumpkin Upside Down Cake and Skillet Dutch Apple Pie, both of which have received great reviews.
How I made this Apple Spice Cake
This Apple Spice Cake is made with real apples. I used Honey Crisp Apples because I think it’s pretty potent of apple flavor and they’re my favorite apple, to be honest. I used a regular cheese grater to grate the apples finely. You don’t have to squeeze the apples afterward. All of that flavor is going to get baked into the cake. You will definitely appreciate it after your first bite.
The browned butter frosting takes the cake to another level. Brown butter has a delicious nutty flavor that works well with Apple Cake. When browning the butter you are basically, the way I see it, burning the milk from the butter while leaving this crazy good nutty flavor. I promise you’re going to love this Apple Spice Cake with Brown Butter Frosting.
- 1 c. light brown sugar, packed
- 1 c. vegetable oil
- ½ c. sugar
- 3 large eggs
- 2 tsp. Vanilla extract
- 2 tsp. Baking powder
- ½ tsp. Baking soda
- 2 tsp. Pumpkin Spice
- 1 tsp. Salt
- 3 c. flour
- 3 Granny Smith apples, grated
- For Icing
- 1 stick butter
- 3 c. powdered sugar
- 3 tbsp. Milk
- Pinch of salt
- Preheat oven to 350 Degrees. Grease a bundt pan with non-stick baking spray
- In a large mixing bowl, add the light brown sugar and granulated sugar along with oil, eggs, and vanilla extract. Use a hand-held or standing mixer and mix the ingredients until well blended.
- In a separate mixing bowl, add the baking powder, baking soda, salt, flour, pumpkin spice, and whisk together. Add the dry ingredients to the wet ingredients one cup at a time mixing each cup of dry ingredients well into the wet ingredients.
- Take the grated apples and fold them into the batter. Pour the batter into the greased bundt pan and spread the top evenly. Place the bundt cake into the oven and bake for 45-50 minutes or until a toothpick can be inserted and comes out clean. Once finished allow to cool for about 10 minutes and turn onto a cool rack.
- In a small saucepan, add the stick of butter and allow to melt on medium-high heat. The butter will begin to boil and as it does it will turn into a light brown/ amber color. Once this happens, remove from heat and strain into a bowl using a fine-mesh strainer. Place back into the refrigerator and allow it to become solid again.
- Once this has happened. Youll want it to sit at room temperature to soften slightly. In a medium mixing bowl, add the browned butter, powdered sugar, and milk and mix. Continue to add milk a teaspoon at a time to allow it to become thinner if you’ll like. Once the cake has completely cooled, pour the icing over the cake and allow it to set and serve.