Brown Butter Apple Fritter Cake

Soft, tender, super moist vanilla cake baked under a layer of soft and sweet cinnamon-brown sugar apples, and topped with an addictive salted brown butter glaze. An apple fritter in cake form! Serves 9-16.

Ingredients:

For the cake:

• 60 grams unsalted butter, room temperature
• 20 grams neutral oil
• 130 grams granulated white sugar
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract or vanilla bean paste
• 1 large egg, room temperature
• 150 grams full-fat sour cream, room temperature
• 160 grams all-purpose flour
• 1 teaspoon baking powder
• 50 grams whole milk, room temperature

For the apple fritter filling:

• 15 grams unsalted butter
• 40 grams light or dark brown sugar
• 1 teaspoon ground cinnamon
• 2 teaspoons lemon juice
• a small pinch of salt
• 2 large baking apples (such as granny smith or pink lady), about 200 grams cubed
• 1/2 teaspoon cornstarch (optional)

Brown butter glaze:

• 50 grams unsalted butter
• 1/8 tsp salt (adjust to taste)
• 50 grams powdered sugar
• 1 tablespoon milk (plus more, as needed)

Instructions:

1. Line an 8 x 8 inch (20 x 20 cm) square metal baking pan with parchment paper. Preheat your oven to 350 Fahrenheit (175 Celsius).
2. Make the apple fritter filling: Peel, core, and cut the apples into small cubes. Place in a pan along with the butter, brown sugar, lemon juice, and cinnamon. Cook on low heat for about 8 minutes, until the apple soften and the juices have thickened. If after 10 minutes the apples are still very liquid, add 1/2 teaspoon of cornstarch and cook for another 30 seconds, or until thickened. Remove from heat and let cool completely.
3. Make the cake batter:
   1. In a large bowl or the bowl of a stand mixer, place the butter, oil, sugar, and salt.
   2. Cream together on medium-high speed for about 3 minutes, until combined and light and fluffy.
   3. Add the egg and vanilla and mix again. Scrape down the sides of the bowl.
   4. Add the sour cream and mix until smooth.
   5. Add the flour and baking powder.
   6. Mix on low speed for about 10 seconds, or until about 70% of the flour has disappeared. Add the milk and mix for 10 more seconds, just until you have a mostly smooth batter – don’t overmix.
   7. Use a spatula to finish combining everything, scraping down the sides of the bowl again.
4. Assemble: Pour the cake batter into the prepared pan and spread evenly. Spread the apples on top.
5. Bake for 20-30 minutes, or until a toothpick inserted into to the center comes out clean or with a few crumbs attached.
6. Make the brown butter glaze:
   1. Place the butter in a light-colored skillet or saucepan and cook on low heat until melted. Keep cooking, stirring frequently, as it bubbles, foams, and turns golden with brown flecks (don’t walk away – butter will burn if left too long on the heat). Immediately remove from the heat and pour into a heatproof bowl.
   2. Let the browned butter cool.
   3. Add the powdered sugar, salt, and milk and whisk until smooth.
   4. Taste and adjust for your desired level of salt – I like a salty-sweet glaze so I like to be generous with the salt. If the glaze is too thick to spread, add more milk, a teaspoon at a time. For a thicker glaze, gradually whisk in more powdered sugar.
7. Drizzle or pour the glaze all over the cake.
8. Enjoy! This cake is best on the same day it’s made, but can be kept in an airtight container for one day, or refrigerated for longer storage. Bring back to room temperature or gently reheat before eating. If freezing the cake, do so without the glaze.

Notes:

• Pan sizes: This cake can also be baked in a 9 inch (24 cm) round cake pan, but the cake will be slightly thinner and bake faster – start checking it at around the 20-minute mark.
• Apples: Use good baking apples – apples that are tart, firm, and won’t break down completely as they cook. My favorites are granny smith, pink lady, or a mix of both.
• Prep ahead: The cooked apples and the brown butter glaze can be made a day in advance and kept in the fridge. Bring the apples back to room temperature before baking. The glaze will firm up in the fridge, so gently heat in the microwave until it is back to a pourable glaze texture.
• Peeling apples: I sometimes skip peeling the apples, as the texture is less noticeable after baking. However, you can peel them beforehand if desired.