Print

Apple Snacking Cake with Salted Brown Butter Cream Cheese Frosting Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 12 reviews

This Apple Snacking Cake with Salted Brown Butter Cream Cheese Frosting is a moist and flavorful treat perfect for fall or any time you crave a lightly spiced apple dessert. Made with applesauce and fresh honeycrisp apples, it combines warm spices like cinnamon, ginger, and nutmeg with a delectable salted brown butter cream cheese frosting. This cake is easy to make, baked in a single pan, and cuts into 16 satisfying slices, ideal for sharing or snacking throughout the week.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Wet Ingredients:

  • 4 tablespoons (56 grams) salted butter, melted
  • 1 cup (250 grams) unsweetened applesauce
  • 2 large eggs, at room temperature
  • ½ cup (156 grams) pure maple syrup
  • 2 teaspoons vanilla extract

Dry Ingredients:

  • 1 ¾ cups (210 grams) all purpose flour (or sub gluten free all purpose flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ¼ teaspoon kosher salt

Mix-Ins:

  • 2 cups chopped honeycrisp apple (from 1 large apple), peeled, cored and cut into ¼ inch pieces

For the Salted Brown Butter Cream Cheese Frosting:

  • 4 tablespoons (56 grams) salted butter, sliced
  • 4 ounces (112 grams) cream cheese, softened
  • 1 ½ cups (170 grams) powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of kosher salt

For Topping:

  • Cinnamon
  • Flaky sea salt

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350ºF. Line a 9×9 inch baking pan with parchment paper and spray it with nonstick cooking spray to ensure easy removal of the cake after baking.
  2. Mix wet ingredients: In a large bowl, whisk together the melted salted butter, unsweetened applesauce, eggs, pure maple syrup, and vanilla extract until the mixture is well combined.
  3. Combine dry ingredients: In a separate medium bowl, whisk together the all purpose flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and kosher salt. Gradually add this dry mixture to the wet ingredients and mix just until combined, being careful not to overmix. Gently fold in the chopped honeycrisp apples.
  4. Bake the cake: Pour the batter into the prepared baking pan and smooth the top with a rubber spatula. Bake in the preheated oven for 30 to 35 minutes, or until a tester inserted in the center comes out clean. Once baked, allow the cake to cool completely in the pan on a wire rack before frosting.
  5. Brew the brown butter: While the cake bakes and cools, melt butter for the frosting in a small saucepan over medium heat. Whisk constantly as it melts and begins to crackle, then foam. Continue whisking until the butter turns a golden amber brown color and emits a nutty aroma, about 5 to 8 minutes total. Pour the brown butter into a small bowl and chill in the fridge for 45 to 60 minutes until it reaches a softened, room-temperature-like consistency but is not completely hardened. If it becomes too hard, allow it to soften at room temperature.
  6. Make the frosting: Using a stand mixer fitted with a whisk attachment or a hand mixer, beat the cooled brown butter on high speed until it becomes light and fluffy, about 1 minute. Add the softened cream cheese and continue to beat on high until creamy, about 1 minute. Gradually add powdered sugar, vanilla extract, and a pinch of kosher salt, beating until the frosting is light and fluffy, 2 to 3 minutes.
  7. Frost and garnish: Spread the salted brown butter cream cheese frosting evenly over the completely cooled cake. Sprinkle a light dusting of cinnamon and a generous pinch of flaky sea salt atop the frosting for added flavor and texture. Cut the cake into 16 slices and serve.
  8. Storage: Store any leftover cake covered in the refrigerator for up to 5 days to maintain freshness.

Notes

  • This recipe can be made gluten free by using a gluten free all purpose flour blend.
  • Ensure the eggs and cream cheese are at room temperature for best mixing results.
  • Do not overmix the batter to keep the cake tender and moist.
  • Brown butter must be cooled to a soft but not hardened state before making the frosting for the ideal texture.
  • Use fresh honeycrisp apples for the best flavor and texture. Other firm, sweet apple varieties can be substituted if needed.
  • Leftover cake is best kept refrigerated and consumed within 5 days.

Find it online: https://cheftinaskitchen.com/apple-snacking-cake-with-salted-brown-butter-cream-cheese-frosting-recipe/