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Perfect Brown Butter Apple Dapple Cake Recipe

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A moist, tender apple cake made with nutty brown butter and a silky brown butter glaze. This cozy fall dessert is filled with sweet, tender apple pockets and warm cinnamon, perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups peeled and chopped apples (about 2 medium apples, such as Honeycrisp or Granny Smith)
  • ¼ cup (½ stick) unsalted butter (for glaze)
  • 1½ cups powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored skillet or saucepan over medium heat. Melt completely, then swirl occasionally. After a few minutes, the butter will sizzle and pop, then foam. When the foam subsides and golden specks form at the bottom and the butter smells nutty, remove from heat immediately. Pour into a heatproof bowl and let cool for 10-15 minutes.
  2. Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan thoroughly with butter or non-stick spray, then dust with flour, tapping out excess.
  3. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  4. In another large bowl, combine cooled brown butter with granulated sugar and brown sugar. Beat with an electric mixer on medium speed for 2-3 minutes until light and fluffy. Scrape down sides.
  5. Add eggs one at a time, beating well after each. Add vanilla and mix until combined.
  6. With mixer on low, add one-third of the flour mixture, mixing until just combined. Add half the buttermilk, mix. Repeat with another third of flour, remaining buttermilk, and last third of flour. Stop mixing when flour disappears.
  7. Gently fold in chopped apples with a rubber spatula until evenly distributed.
  8. Pour batter into prepared pan and spread evenly. Bake for 45-55 minutes, until a wooden skewer inserted into center comes out clean or with a few moist crumbs. Cool in pan on wire rack for 15 minutes, then invert onto rack and cool completely.
  9. Make the glaze: Brown remaining ¼ cup butter in the same way. Let cool slightly, then whisk in powdered sugar, 2-3 tablespoons milk (start with 2), vanilla, and a pinch of salt until smooth. Adjust consistency as needed.
  10. Once cake is completely cool, drizzle glaze over top. Let set for about 10 minutes before slicing.

Notes

Room temperature ingredients are crucial to prevent the brown butter from seizing. Use a mix of apple varieties like Honeycrisp and Granny Smith for best flavor and texture. Don’t walk away from the butter while browning; it can go from perfect to burnt in seconds. Let the glaze set for 10-15 minutes before slicing for a beautiful crackly top.

Nutrition

Keywords: brown butter apple cake, apple dapple cake, fall dessert, apple cake recipe, brown butter glaze

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