Maple Cake with Brown Butter Apples
Maple Cake with Brown Butter Apples could be just the lacto ovo vegetarian recipe you've been looking for. This recipe makes 8 servings with 572 calories, 8g of protein, and 17g of fat each. For $2.44 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. If you have baking powder, salt, unsalted butter, and a few other ingredients on hand, you can make it. Many people really liked this dessert. This recipe from Serious Eats has 185 fans. From preparation to the plate, this recipe takes about 2 hours. With a spoonacular score of 53%, this dish is solid. If you like this recipe, you might also like recipes such as Oatmeal Stuffed Baked Apples with Maple Brown Butter, Maple Brown Butter Upside-Down Apple Cake, and Brown Butter-Polenta Cake with Maple Caramel.
Servings: 8
Ingredients:
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 large eggs, at room temperature
2 3/4 cups all-purpose flour
3 Granny Smith apples, peeled, cored, and cut into 1-inch dice (See Notes)
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon lemon juice
1 3/4 cups maple syrup
1 cup milk, at room temperature
1 teaspoon salt
1/4 cup sugar
5 tablespoons unsalted butter, at room temperature
1/4 cup vegetable oil
Equipment:
frying pan
slotted spoon
baking paper
springform pan
pastry brush
oven
whisk
bowl
spatula
wire rack
Cooking instruction summary:
Procedures 1 For the Brown Butter Apples: Toss apples with lemon juice and salt. In large skillet, melt butter over medium heat until beginning to foam, 3 to 4 minutes. Swirl the pan gently from time to time and continue to cook until the foam subsides and you see solids beginning to brown at the bottom of the skillet. 2 Add apples, syrup, and sugar to skillet and sautée until just tender, 6 to 8 minutes, stirring occasionally. Remove from heat. With slotted spoon, transfer apples to plate, leaving juices in skillet. 3 For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. With pastry brush, grease 9-inch springform pan with about 3/4 tablespoon butter. Line bottom of pan with parchment paper round and brush parchment with remaining butter. 4 In medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, and nutmeg; set aside. 5 In large bowl, beat remaining 4 tablespoons butter and oil on medium speed until light and fully incorporated, about 2 minutes. Add maple syrup and continue beating on medium speed until thick and pale, about 3 minutes. Add eggs, one at a time, beating well after each addition. 6 Decrease mixer speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined, 20 to 30 seconds. 7 Scrape batter into prepared pan. Bake 30 minutes until top is set and beginning to brown. Top with apples and continue baking until cake tester inserted in center of cake comes out clean, 45 to 60 minutes longer. 8 Transfer cake to cooling rack and cool in pan 10 minutes. Release and remove springform. 9 While cake is cooling, stir apple drippings in skillet and bring to simmer over medium-high heat. Cook until thickened, bubbly, and reduced to about ¼ cup. Immediately drizzle over cake. 10 Cool cake about 45 minutes and serve warm with ice cream. Cake may also be cooled completely and served at room temperature.
Step by step:
1. 1
2. For the Brown Butter Apples: Toss apples with lemon juice and salt. In large skillet, melt butter over medium heat until beginning to foam, 3 to 4 minutes. Swirl the pan gently from time to time and continue to cook until the foam subsides and you see solids beginning to brown at the bottom of the skillet.
3. 2
4. Add apples, syrup, and sugar to skillet and sautée until just tender, 6 to 8 minutes, stirring occasionally.
5. Remove from heat. With slotted spoon, transfer apples to plate, leaving juices in skillet.
6. 3
7. For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. With pastry brush, grease 9-inch springform pan with about 3/4 tablespoon butter. Line bottom of pan with parchment paper round and brush parchment with remaining butter.
8. 4
9. In medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, and nutmeg; set aside.
10. 5
11. In large bowl, beat remaining 4 tablespoons butter and oil on medium speed until light and fully incorporated, about 2 minutes.
12. Add maple syrup and continue beating on medium speed until thick and pale, about 3 minutes.
13. Add eggs, one at a time, beating well after each addition.
14. 6
15. Decrease mixer speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined, 20 to 30 seconds.
16. 7
17. Scrape batter into prepared pan.
18. Bake 30 minutes until top is set and beginning to brown. Top with apples and continue baking until cake tester inserted in center of cake comes out clean, 45 to 60 minutes longer.
19. 8
20. Transfer cake to cooling rack and cool in pan 10 minutes. Release and remove springform.
21. 9
22. While cake is cooling, stir apple drippings in skillet and bring to simmer over medium-high heat. Cook until thickened, bubbly, and reduced to about ¼ cup. Immediately drizzle over cake.
23. 10
24. Cool cake about 45 minutes and serve warm with ice cream. Cake may also be cooled completely and served at room temperature.
Nutrition Information:
covered percent of daily need
