Hello, everyone! Today I’m posting the third, and final, guest post that I have for this week. My lovely cousin, Julia, volunteered to show you a recipe for a delicious apple cake. She loves food, and has done a little blogging of her own on The Pittsburgh Kitchen
. Check it out if you get a chance. There’s always something tasty ready and waiting for you. Take it away, Julia!
I made this recipe for my parents this weekend and it is so very delicious. The cake is rich and sweet and the browned butter frosting is perfect on top of the appley, cinnamon goodness.
For the cake –
- 4 large granny smith apples, peeled, cored, and cut into 1/4 inch slices.
- 1 1/2 cups chopped pecans
- 1/2 cup butter, melted
- 2 large eggs
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla extract
For the frosting –
- 1/2 cup butter
- About 1/4 cup milk, more or less for desired thickness
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup whipped cream
Preheat oven to 350 degrees. Bake the pecans in a pan for about 7 minutes, until toasty and fragrant.
Mix butter, eggs, sugar, and vanilla extract until fluffy. Add flour, cinnamon, baking soda, and salt. Mix in apples and 1 cup of the pecans. The batter should be thick, like a cookie dough.
Pour batter into a lightly greased 13 x 9 inch pan. Bake at 350 degrees for 45 minutes, until a stick pushed into the center comes out clean. Cover with frosting (recipe below) and the remaining toasted pecans.
Browned Butter Frosting
Heat the butter in a saucepan for 6-8 minutes, stirring constantly until it is a nice brown color.
When browned, remove from heat and pour into a bowl. Cover and chill for 1 hour, or until the butter begins to solidify. Mix the chilled butter, milk, vanilla, powdered sugar, and whipped cream until light and fluffy.