Description
A caramelized apple topping, brown butter batter, and crispy edges make this cake the ultimate fall dessert.
Ingredients
Scale
For the Cake Batter:
- 8 tbsp (4 oz) unsalted butter, browned
- 1.5–2 lbs Granny Smith apples, peeled and sliced into ¼-inch pieces
- 1 tsp cinnamon
- 1 cup + 1 tbsp all-purpose flour, spooned and leveled
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup dark brown sugar, packed
- ¾ cup white sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ¼ cup sour cream, room temperature
For the Apple Caramel Topping:
- 4 tbsp unsalted butter
- ¾ cup dark brown sugar, packed
Instructions
-
Brown the Butter and Prepare the Apples:
In a medium skillet, cook 8 tbsp of butter over medium-low heat, stirring often, until it separates, foams, and turns golden brown with flecks. It should smell like butterscotch.
Pour the browned butter into a bowl to cool.
Wipe out the skillet and add the apple slices and cinnamon. Cook over medium heat for 7–10 minutes, until softened but still holding their shape. Set aside. -
Preheat the Oven:
Preheat the oven to 350°F.
Grease a 9-inch cake pan (at least 2 inches deep) with butter or non-stick spray. -
Make the Caramel Topping:
In a small saucepan, melt 4 tbsp of butter over medium heat.
Stir in ¾ cup dark brown sugar until dissolved and bubbly.
Pour the caramel mixture evenly into the prepared cake pan. Arrange the cooked apple slices over the caramel in a single layer. -
Prepare the Batter:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, whisk the cooled browned butter, white sugar, and ¼ cup dark brown sugar until smooth.
Add the eggs, one at a time, whisking after each addition. Stir in the vanilla and sour cream.
Gradually fold the dry ingredients into the wet ingredients until just combined. -
Assemble and Bake:
Pour the batter over the apple slices in the pan, smoothing the top with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. -
Cool and Serve:
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving plate.
Allow the cake to cool slightly before slicing and serving.
Nutrition
- Serving Size: 1 slice
- Calories: 326
- Sugar: 39g
- Sodium: 145mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 45mg