1. Can I use a different type of apple for this cake?

Yes, while Honeycrisp apples are recommended for their balance of sweetness and tartness, you can use other varieties like Granny Smith for a more tart flavor or Gala apples for added sweetness. Just be sure to chop the apples into small pieces to distribute them evenly in the batter.

2. How can I make the frosting thicker?

If you find that the frosting is too runny, you can add more powdered sugar, a little at a time, until it reaches your desired consistency. Alternatively, chilling the frosting in the refrigerator for 15-20 minutes can help thicken it up as well.

3. Can I freeze this Browned Butter Apple Spice Cake?

Yes, you can freeze both the cake and the frosting. For best results, wrap the cooled cake layers tightly in plastic wrap and place them in an airtight container. Freeze for up to 3 months. When ready to serve, thaw the cake at room temperature and frost it once fully defrosted.

4. Can I make this cake dairy-free or gluten-free?

Absolutely! To make the Browned Butter Apple Spice Cake dairy-free, use a plant-based butter, dairy-free sour cream, and your preferred dairy-free milk. For a gluten-free version, substitute the flour with a gluten-free all-purpose flour blend like Bob’s Red Mill 1:1 Baking Flour. Be sure to check that all ingredients, such as caramel sauce, are also dairy-free and gluten-free if needed.

Browned Butter Apple Spice Cake - Fall Delight

Name: Browned Butter Apple Spice Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: ½ Cup Salted Umpqua Dairy Butter, softened to room temperature; ¾ Cup Granulated Sugar; ½ Cup Dark Brown Sugar, packed; 1 Large Egg + 1 Large Egg Yolk; ⅓ Cup Umpqua Dairy Sour Cream; 1 Tablespoon Pure Vanilla Extract; 2 Teaspoons Ground Cinnamon; ¾ Teaspoon Ground Nutmeg; ¼ Teaspoon Ground Cloves; ½ Teaspoon Salt; 2 Teaspoons Baking Powder; 1 Cup All-Purpose Flour; ¾ Cup Whole Wheat Flour; ¾ Cup Umpqua Dairy Whole or 2% Milk; ¾ Cup Apples (Honeycrisp), chopped into small squares; 1 ½ Cups Umpqua Dairy Salted Butter, softened to room temperature; 1 Tablespoon Pure Vanilla Extract; ¼ Cup Caramel Sauce (homemade or store-bought); 3 Cups Powdered Sugar, sifted; 2 Tablespoons Heavy Cream

Description

This Browned Butter Apple Spice Cake is a moist, flavorful dessert with the perfect balance of fall spices, tender apple chunks, and a rich browned butter caramel frosting. Ideal for autumn celebrations like Thanksgiving or a cozy family dessert.

Ingredients

Scale

½ Cup Salted Umpqua Dairy Butter, softened to room temperature
¾ Cup Granulated Sugar
½ Cup Dark Brown Sugar, packed
1 Large Egg + 1 Large Egg Yolk
⅓ Cup Umpqua Dairy Sour Cream
1 Tablespoon Pure Vanilla Extract
2 Teaspoons Ground Cinnamon
¾ Teaspoon Ground Nutmeg
¼ Teaspoon Ground Cloves
½ Teaspoon Salt
2 Teaspoons Baking Powder
1 Cup All-Purpose Flour
¾ Cup Whole Wheat Flour
¾ Cup Umpqua Dairy Whole or 2% Milk
¾ Cup Apples (Honeycrisp), chopped into small squares
1 ½ Cups Umpqua Dairy Salted Butter, softened to room temperature
1 Tablespoon Pure Vanilla Extract
¼ Cup Caramel Sauce (homemade or store-bought)
3 Cups Powdered Sugar, sifted
2 Tablespoons Heavy Cream

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour or spray three 6-inch cake pans and line each bottom with a parchment paper circle.
In a large mixing bowl, cream together the softened butter, granulated sugar, and dark brown sugar until light and fluffy.
Beat in the egg and egg yolk one at a time, ensuring each is fully incorporated.
Mix in the sour cream and vanilla extract until well combined.
In a separate bowl, mix the cinnamon, ground nutmeg, ground cloves, salt, baking powder, all-purpose flour, and whole wheat flour. Gradually add to the wet mixture, mixing until combined.
Slowly pour in the milk and mix until smooth. Be careful not to overmix the batter.
Gently fold in the chopped apples until evenly distributed throughout the batter.
Divide the batter evenly between the three prepared cake pans. Smooth the tops with a spatula.
Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, melt ½ cup of salted butter in a saucepan over medium heat. Cook, stirring occasionally, until the butter turns golden brown. Remove from heat and allow it to cool slightly.
In a mixing bowl, beat the remaining 1 cup of unsalted butter until smooth and creamy. Gradually add powdered sugar, mixing well after each addition.
Add the vanilla extract and caramel sauce to the frosting and continue mixing until fully incorporated.
Slowly add the cooled browned butter and beat until smooth. Adjust the consistency with heavy cream as needed.
Spread or pipe the frosting on the cooled cakes and drizzle additional caramel sauce on top, if desired.

Notes

Be sure not to overmix the batter to keep the cake light and fluffy.
Allow the browned butter to cool slightly before adding it to the frosting to avoid it separating.
If you’re making this cake ahead, it can be stored covered at room temperature for up to three days.
For a dairy-free version, substitute the butter, sour cream, and milk with dairy-free alternatives like Miyokos butter and almond milk.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380 kcal
Sugar: 40g
Sodium: 200mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 2g
Cholesterol: 45mg