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Ingredients
- BROWNED BUTTER FROSTING:
- 1 1/2 1 1/2 1/2 cups chopped pecans
- 1/2 1/2 1/2 cup butter, melted
- 2 2 2 cups sugar
- 2 2 2 large eggs
- 1 1 1 teaspoon vanilla extract
- 2 2 2 cups all-purpose flour
- 2 2 2 teaspoons ground cinnamon
- 1 1 1 teaspoon baking soda
- 1 1 1 teaspoon salt
- 2 1/2 2 1/2 4 1/4-inch-thick Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges
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- 1 1 1 cup butter
- 1 1 package 1 (16-oz.) package powdered sugar
- 1/4 1/4 1/4 cup milk
- 1 1 1 teaspoon vanilla extract
- 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.
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- CREAM CHEESE FROSTING:
- 1 1 package 1 (8-ounce) package cream cheese, softened
- 3 3 3 tablespoons butter, softened
- 1 1/2 1 1/2 1/2 cups powdered sugar
- 1/8 1/8 1/8 teaspoon salt
- 1 1 1 teaspoon vanilla extract
- Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla.
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- DARK CHOCOLATE FROSTING:
- 1 1 package 1 (12-oz.) package semisweet chocolate morsels
- 1/2 1/2 1/2 cup whipping cream
- 3 3 3 tablespoons butter
- 2-qt. 2 1/2 to 3 to cream in a 2-qt. microwave-safe bowl at MEDIUM (50% power) 2 1/2 to 3 minutes or until chocolate begins to melt.
- 20 3 to 4 and mixture is smooth. Whisk in butter; let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes or until mixture forms soft peaks. Use immediately.
Details
Preparation
Step 1
TO MAKE CAKE:
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.
2. Stir together butter and next 3 ingredients in a large bowl until blended.
3. 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.
4. 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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REVIEWS:
Outstanding! Wonderful flavor and moist. Only change was I use 1 1/2 C sugar. I made the Browned-Butter Frosting -- I'm not a frosting person, but boy the flavor of this frosting made me a frosting lover! I took this to a bookclub and the group loved it. This is definitely a keeper.
Personally, I haven't tasted this recipe. I made it for my husband's office and it was rated the highest ever of all the great recipes I have made for them. Will have to make it again so I can have some. I made the recipe as given, except that I used half granny smith and half macintosh apples. I am not the biggest fan of granny smiths for baking, but my husband said the cake was great, especially with the browned butter frosting. To speed things up, after I browned the butter, I put it in the freezer for a short while till it was half solidified. I recommend this recipe highly! Also, the batter is very thick and when I mixed in the apples, there was hardly any batter. Don't worry...it works out great.
Truly, this is the best dessert recipe I have come across in a long long time. The flavor is intense and the texture is good. We did not put icing. That would have made it too rich. We just put a little vanilla ice cream on top. YUMMMMMMM!!
This is the best Fresh Apple Cake ever. Easy and quick. I used 1 1/2 cups of sugar instead of 2 cups and made 1/2 of the Cream Cheese Icing.The toasted pecans make the difference. You will love this cake.
I've been making this SL recipe for years. The biggest problem with it is once you make it for someone they want it again and again... Guess it's a tradition in my house now! I substituted toasted walnuts for the pecans and, I also find that whatever icing you use (I definitely use cream cheese) can easily be cut in half. The cake alone is delicious. Don't let the 'lack of batter' fool you-- it is exactly right!
This is absolutely my new go-to dessert. I ended up only using 3 apples, but it was plenty. Like others mentioned, the batter doesn't look like enough, but it'll rise around the apples. I made both dark chocolate and browned-butter icing, and I definitely recommend the browned-butter icing. SO good! Enjoy!
Made this with the cream cheese frosting. My eggs were small so the batter was too dry. I added an extra egg and it came out great. I feel this recipe should be made a day ahead because it just gets better after sitting in the frig. It's a very rich dessert and great for gatherings. It was a hit with all my dinner guests.
Excellent recipe! The cake was easy to make and it was delicious with the brown butter frosting - I followed the recipes as written. Like one of the other reviewers, I was concerned that it didn't seem like there was enough batter but when it finished baking it was perfect. Will definitely make again.
Moist, full of flavor and .....oh that frosting!!!My family loved it, my friends all want the recipe....I used granny smith apples (more than the recipe called for) and it came out perfect....will definitely make again and again...
This was soooooo delicious. I made it a couple of hours ago and my husband loves it. Topped it with the browned butter frosting and can't wait to try it again with the cream cheese frosting. I cut the browned butter frosting recipe in half and it was fine for the 9x13 pan.
This cake is AMAZING!!!! I used all Granny Smith apples, which I thought was perfect to offset the sweetness of the(most amazing brown butter) frosting.I brought it to a gettogether, and everyone LOVED it! I might suggest, if you're not a huge fan of thick frosting, start with half the amount. It is very rich(but wonderful!).
It really is the best apple cake ever! Very moist. I cut the recipe in half and made it in an 8 x 8 glass pan. I used 2 empire apples. I used the browned butter frosting. Be sure you toast the pecans like the recipe says and brown the butter. Really brings the flavor out!
This was the best apple cake I have ever eaten!
REally terrific, moist cake. You will think there's something wrong because the batter is so thick and "appley"...I had to mix it with my hands...but the apples turn moist and cakey in the oven. Paired with the browned butter frosting, it's nirvana.
This may be the absolute best dessert I have ever had, and I am usually a chocolate person! I followed the recipe exactly except only used three apples. I made it with the brown butter frosting. Yum!
This cake is a hit with everyone - delicious moist cake great to serve on so many occassions especially in the autumn and winter. I made it with the brown butter frosting, also very flavorful and rich. The dilemma is eating only one serving. I did modify once by using chunky applesauce for part of the apple ingredients, adding half the amount of fresh apple.
This is one of the best deserts I have ever eaten. The brown butter frosting is amazing.
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