Thursday, November 10, 2011

Brown Butter Apple Cake Recipe


                         A delicious rich apple butter taste topping on a cake with a cinnamon
                             



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, halves and cored apples (I like mcintosh or cortland)
1/3 cup brown sugar
1 tablespoon lemon juice

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 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 left over apples.
 Spoon batter over apples, smooth top, and bake until cake edges are browned and pulling away from edges of 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 cake and unmold onto a serving platter. Serve warm with vanilla ice cream or whipped cream

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 nad then a brown. Once you smell a nutty aroma, take the pan off the heat and transfer  the browned butter into a heat proof bowl to cool. Tranfer 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. 

+claudia lamascolo Author

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