Tuesday, October 2, 2012

Tasty Tuesday: Fresh Apple Cake

This delicious recipe was submitted (& made multiple times) by Jennifer H. It was featured in "Southern Living" & is a perfect dessert for fall (or winter, or spring, or summer)!  Jennifer made it with browned butter frosting, but it would also be good with cream cheese or even chocolate frosting.


The ingredients:

  • 1 1/2 cup melted butter
  • 2 cups sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 4-5 large Granny Smith apples, peeled & cut into thin slices
  • 1 1/2 cups chopped pecans (optional)

Browned Butter Frosting:

  • 1 cup butter
  • 1 (16-oz) pkg powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla extract

The Directions:

Preheat oven to 350 degrees. If you decide to use pecans, bake them in a single layer 5-7 minutes or until lightly toasted. Be sure to stir them halfway through.

Stir together butter, sugar, eggs & vanilla extract in a large bowl until blended.

In a separate bowl, combine flour, baking soda & salt (or use self-rising flour) & cinnamon. Then add to butter mixture & stir.

Stir in apples & 1 cup pecans (if desired). Batter will be very thick. Spread batter into a lightly greased 13x9 pan.

Bake at 350 degrees for 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely & frost. Sprinkle remaining pecans on top (if desired).

To make frosting:
Cook butter in a small saucepan over medium heat, stirring constantly for 6-8 mins or until butter begins to turn golden brown. (Don't forget to stir!... butter will burn!) 

Remove from heat immediately & pour into small bowl. Cover & chill for 1 hour or until butter is cool & begins to solidify. 

Beat butter at medium speed with mixer until fluffy. Lower mixer speed to "low" & gradually add powdered sugar alternately with milk, beginning & ending with powdered sugar. Beat mixture at low speed until well-blended. 

Stir in vanilla extract.

(Click here for original source)

No comments:

Post a Comment