Apple Cake with Browned Butter Frosting

Fresh Apple Cake with Browned Butter Frosting

This cake is a great taste of fall.  The browned butter frosting is amazing and even though it takes a little more effort than regular ol’ buttercream it is well worth it.

Southern Living has so many great apple and pumpkin recipes it is so much fun to get the fall magazines to see what new ideas they come up with.  Enjoy this one, friends and here are some others you may also want to try, too!

Apple-Cream Cheese Bundt Cake – this was my next choice

Caramel Apple Blondie Pie – this recipe was on the cover of this year’s September issue – will definitely make this one

Pumpkin Praline Torte – I made this for a holiday party at work two years ago and it is probably one of my favorite desserts I have ever made – impressive!!

Here are some other great apple recipes from BWL…..

Crumb Topped Apple Pie – this is one of my favorite pies – sooo good!

Apple Squares – I made these numerous times last year because they were so easy and good….which makes me think I need to make them again soon!

Pecan Pie – a classic and this is a really good recipe!



Source:  Southern Living

Apple Cake with Browned Butter Frosting
  • 1½ cups chopped pecans
  • ½ cup butter, melted
  • 2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2½ pounds Granny Smith apples (about 4 large), peeled and cut into ¼-inch-thick wedges
  • 1 cup butter
  • 1 (16-oz.) package powdered sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
  2. Stir together butter and next 3 ingredients in a large bowl until blended.
  3. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.
  4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread your choice of frosting over top of cake; sprinkle with remaining ½ cup pecans.
  5. To make the frosting, cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.
  6. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.


  1. Karen (Back Road Journal) says:

    I can’t wait to try this recipe when I get home from our travels. It sounds like a delicious way to use some of our apples.

  2. Dawn @ Words Of Deliciousness says:

    Hi Becki, this cake sounds wonderful. One of the things I love about fall is all the delicious apple recipes.

  3. Apples and brown butter are a great pair! I think I could eat apple cake all year long. Funny how you marked the apple cream cheese cake! It is super yummy!

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