Mocha-Apple Cake with Browned Butter Frosting

By ctozzi

Ingredients

• 1 cup chopped pecans
• 1 cup sugar
• 1 cup canola oil
• 2 large eggs
• 1 tablespoon instant coffee granules
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 4 cups peeled and diced Granny Smith apples (about 2 lb.)
• 2 (2.6-oz.) milk chocolate candy bars, chopped
• Browned Butter Frosting
• 1 cup butter
• 1 (16-oz.) package powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Details

Adapted from myrecipes.com

Preparation

Step 1

Cake:
1. Preheat oven to 350º. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Beat sugar and next 4 ingredients at high speed with a heavy-duty electric stand mixer 5 minutes. Stir together flour and next 4 ingredients; gradually add flour mixture to sugar mixture, beating at low speed just until blended. Add apples, chocolate, and pecans; beat just until blended. Spoon into 2 greased and floured 9-inch round cake pans.

3. Bake at 350º for 28 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans to wire rack, and cool completely (about 1 hour). Spread Browned Butter Frosting between layers and on top and sides of cake.

Frosting:
1. 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 immediately from heat. Pour butter into a bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.

2. Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with sugar. Beat at low speed until well blended after each addition. Stir in vanilla.

Mocha-Apple Bundt Cake: Omit Browned Butter Frosting. Prepare batter as directed; spoon into a greased and floured 12-cup Bundt pan. Bake at 350º for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).