Skip to main content

Spiced apple cake with brown butter icing

Skip to IngredientsSkip to Method
  • Nut free
  • Peanut free
  • Soy free
  • Sesame free
  • Vegetarian

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.

  • Serves12
  • Cook time40 minutes
  • Prep time10 minutes, + 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    Pour the butter into a large bowl. Add the combined sugar, apple sauce and egg and whisk to combine.
  3. Step 3

    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.
  4. Step 4

    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.
  5. Step 5

    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.
  6. Step 6

    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.
  7. Step 7

    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.