Fresh Apple Cake with Browned Butter Frosting
10/1/2014, 8:57 a.m.
- 1 1/2cups chopped pecans
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup butter, melted
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 ½ lb Granny Smith apples (about 4 large), peeled, cut into 1/4-inch wedges
- 1 cup butter
- 1 box (16 oz) powdered sugar
- ¼ cup milk
- Heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool.
- Spray 13x9-inch pan with cooking spray. In medium bowl, mix flour, cinnamon, baking soda and salt. In large bowl, stir together melted butter, sugar, eggs and 1 teaspoon of the vanilla until blended. Stir in flour mixture just until blended. Stir in apples and 1 cup of the toasted pecans. (Batter will be very thick, similar to cookie dough.) Spread batter in pan.
- Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack.
- Meanwhile, in 1-quart heavy saucepan, cook 1 cup butter over medium heat 6 to 8 minutes, stirring constantly, until butter begins to turn golden brown. Immediately remove from heat and pour into small bowl. Cover; refrigerate 1 hour or until butter begins to solidify.
- Beat browned butter with electric mixer on medium speed until fluffy. Gradually add powdered sugar alternately with milk, beating on low speed until blended. Stir in remaining 1 teaspoon vanilla. Frost cake. Sprinkle with remaining 1/2 cup toasted pecans. Store covered in refrigerator.