Chunky Apple Cake with Browned Butter Frosting

Prep 25 min
Total 3 hr 0 min
Servings 16

Show ‘em some fresh-from-the-oven love with this cinnamon-spiced cake filled with walnuts and hearty chunks of apple. The icing on top? Creamy vanilla browned butter frosting. MORE+ LESS-

By Betty Crocker Kitchens

Updated December 2, 2010

Make with

Gold Medal Flour

Ingredients

Cake

cup butter or margarine, softened

cups granulated sugar

eggs

1/2

teaspoon vanilla

2 1/2

cups Gold Medal™ all-purpose flour

teaspoons baking soda

1/2

teaspoon salt

teaspoons ground cinnamon

cups coarsely chopped peeled baking apples (3 medium)

cup chopped walnuts

Frosting

1/2

cup butter (do not use margarine)

3 1/4

cups powdered sugar

teaspoon vanilla

to 3 tablespoons milk

Steps

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1

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with baking spray with flour.
2

In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until blended. Stir in 1/2 teaspoon vanilla. Stir in flour, baking soda, salt and cinnamon. Stir in apples and walnuts. Spoon into pan.
3

Bake 50 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
4

In 2-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until golden brown. Gradually beat in powdered sugar with spoon. Stir in 1 teaspoon vanilla and enough milk until frosting is smooth and desired spreading consistency. Generously spread frosting over top and partially down side of cake. To serve, cut cake with serrated knife.

Expert Tips

The best baking apples are slightly tart. Top choices are Granny Smith, Braeburn, Cortland, Northern Spy and Rome Beauty.
Browned butter frosting has a sweet, nutty flavor that pairs well with this apple cake.