Fresh Apple Cake with Browned-Butter Frosting

By Addie

Rustic is the word that came to mind when I first saw this recipe on the Southern Living site. And, that same adjective came to mind again and again while I worked on the dish from mixing the batter by hand to trying to incorporate the plentiful apples into the batter. This was my first experience with browned-butter frosting. It is wonderful! The flavor is nutty and delicious. This cake is the perfect way to welcome September in next week. I can't wait for fall!

Ingredients

• 1 1/2 cups chopped pecans
• 1/2 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
• 2 1/2 pounds Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges

Preparation

Step 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.

Stir together butter and next 3 ingredients in a large bowl until blended. 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.

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 1/2 cup pecans.
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Browned-Butter Frosting

1 cup butter
1 (16-oz.) package powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

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.

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.