Spiced apple cake with brown butter icing
Create a rich and perfectly sweet apple cake. It’s lightly spiced with cinnamon and topped with an irresistible burnt butter icing. Try it for afternoon tea, or any time of day.
First up, preheat the oven to 180 degrees celsius. Then, line the base and size of a 20cm square pan with baking paper. To make the cake, put milk and butter in a small saucepan over medium heat.
Keep stirring for about 2 minutes or until the butter is golden brown. Set aside to cool slightly. Add brown sugar, caster sugar, apple sauce, an egg and whisk to combine.
Place flour, bi-carb soda, cinnamon and salt in a large bowl. Add the apple sauce mixture and stir until just combined. Spoon the cake mixture into the pan and smooth the surface. Pop the cake in the oven and bake for 30 to 35 minutes.
To test that the cake is cooked insert a skewer into the centre of the cake. It should come out clean. Cool the cake in the pan for about 10 minutes, then use the paper to lift it out onto a wire rack to cool completely.
For the brown butter icing, melt more butter in a small saucepan over medium heat stir for 3 minutes or until the butter is golden brown. Pour into a heatproof bowl and pop in the fridge for 1 hour. When the butter is firm, beat it with an electric mixer until it's very pale. Gradually add icing sugar, beating well after each addition. Keep beating for about 4 minutes or until the icing is pale and fluffy place the cake on a serving plate and spread the brown butter icing over the top.
Then, cut it into pieces and drizzle with caramel sauce. This beautiful spiced apple cake with brown butter icing is easy to whip up using basic ingredients from your fridge and pantry.
Note: + cooling and 1 hour chilling time
- 80g unsalted butter, chopped
- 1/2 cup (110g) caster sugar
- 1/4 cup (55g) brown sugar
- 250g jar apple sauce
- 1 Coles Australian Free Range Egg
- 1 3/4 cups (260g) plain flour, sifted
- 1 tsp bicarbonate of soda, sifted
- 1 tsp ground cinnamon
- 1/4 tsp salt
- Salted caramel topping, to serve
Burnt butter icing
- 170g unsalted butter, chopped
- 1 1/2 cups (240g) icing sugar mixture, sifted
Preheat oven to 180°C. Grease a 20cm (base measurement) square cake pan and line the base and sides with baking paper. Melt the butter in a small saucepan over medium heat. Cook, stirring, for 2 mins or until the butter is golden brown. Set aside to cool slightly.
Pour the butter into a large bowl. Add the combined sugar, apple sauce and egg and whisk to combine.
Place the flour, bicarbonate of soda, cinnamon and salt in a large bowl. Add the apple sauce mixture and stir until just combined. Spoon the mixture into the prepared pan and smooth the surface.
Bake for 30-35 mins or until a skewer inserted in the centre of the cake comes out clean. Set aside in pan for 10 mins to cool slightly before transferring to a wire rack to cool completely.
Meanwhile, to make the burnt butter icing, melt butter in a small saucepan over medium heat. Cook, stirring, for 3 mins or until butter is golden brown. Transfer to a heatproof bowl. Place in the fridge for 1 hour or until firm.
Use an electric mixer to beat the butter in the bowl until very pale. Gradually add icing sugar, in batches, beating well after each addition. Beat for 4 mins or until pale and fluffy.
Transfer the cake to a serving plate. Spread the burnt butter icing evenly over the top. Cut into pieces and serve drizzled with caramel topping.