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Brown Butter French Apple Cake

Prep Time 30 minutes
Cook Time 55 minutes
Servings 8

Ingredients

  • 8 tbsp (113 grams) salted butter, cut into 4 chunks
  • ¼ tsp ground cinnamon or allspice (optional)
  • 1.5 lbs granny smith apples (about 3 med-large), cored and cut into ¼-inch slices
  • 1 lb pink lady, honeycrisp, or braeburn apples (about 2 med-large), cored and cut into ¼-inch slices*
  • 4 tbsp cane sugar, divided
  • ½ tsp kosher salt
  • 2 tbsp brandy or rum (optional)
  • ⅓ cup (43g) all-purpose flour
  • ⅓ cup (48g) whole wheat flour
  • 1 tsp baking powder
  • 2 large eggs
  • 2 tsp vanilla extract
  • Whipped cream, whipped yogurt, crème fraîche, or vanilla ice cream, for serving (optional)**
  • *I don’t bother peeling the apples, but you can if you want to.
  • **I prefer topping with crème fraîche because it’s super creamy and rich but also a little tangy and you don’t have to make anything! You could also sweeten it up a bit (same goes for whipped cream, whipped yogurt, or Greek yogurt). Ice cream is definitely the sweeter option, if that’s more your style!
  • No springform pan? ~ Use a 9x9-inch baking dish instead and line it well with parchment paper.
  • Make ahead: ~ you can bake the cake a day ahead. Once it’s FULLY cooled, wrap it in plastic wrap and leave it out on your kitchen counter. Serve at room temp or just barely warm.

Items you can prep ahead (optional)

  • Brown 8 tbsp butter + stir in spices (if using)
  • Thinly slice 1.5 lbs granny smith apples,
  • Thinly slice 1 lb pink lady apples
  • Cake can be made a day ahead - once it’s FULLY cooled, wrap it in plastic wrap and leave it out on your kitchen counter.

Instructions

  • Preheat the oven to 375ºF. Line the bottom of a 9-inch springform pan with parchment paper. Grease the bottom and sides lightly with butter.
  • In a large (12-inch) skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are just starting to turn golden brown and the butter smells nutty, 1 to 3 minutes. Pour into a small heatproof bowl, but don’t scrape out the skillet (we want a thin layer of butter in the pan for the apples). Into the bowl with the butter, stir in the allspice or cinnamon (if using) and set aside.
  • To the skillet over medium-high heat, add the apples, 2 tablespoons sugar and the salt. Cook until all water from the apples has evaporated and they are beginning to brown, about 8-12 minutes, stirring occasionally (careful not to burn).
  • Add the brandy or rum (if using) and cook until evaporated, 30 to 60 seconds. Transfer to a large plate or quarter sheet pan, spread into an even layer and chill in the fridge until just barely warm or cool, about 15 to 20 minutes (you can pop it in the freezer towards the end to speed it up).
  • In a small bowl, whisk together the flours and baking powder. In a large bowl, whisk together the eggs, vanilla and remaining 2 tablespoons sugar. Slowly whisk in the browned butter, scraping out every last bit. Stir in the flour mixture with a rubber spatula until smooth (the batter will be thick).
  • Add the cooled apples and use a rubber spatula to fold until evenly coated with batter. Transfer to the prepared pan, spread into an even layer, and sprinkle with a bit more sugar on top, if you’d like.
  • Bake until deeply browned, 35 to 40 minutes. Let cool COMPLETELY in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and carefully transfer the cake to your serving platter/cake stand.
  • Slice and serve (at room temp or just barely warm) topped with a dollop of whipped cream, whipped yogurt, or crème fraîche. I also like to drizzle good olive oil and a sprinkle of flaky salt on top.

Notes

Substitutions:

  • To make gluten-free, substitute the flours with a cup for cup gluten free flour (⅔ cup total). You could sub in a touch of buckwheat for some nutty flavor.
  • To make dairy-free, you could use a vegan butter alternative or try using 6 tablespoons of olive oil. In either case, skip the browning process. 
  • To make vegan, see above + try with a vegan liquid egg substitute.
  • You could substitute the cane sugar with coconut sugar.
  • You can use ⅔ cup of all purpose instead of whole wheat and all purpose.
  • Easily make this with pear (bosc or anjou).

Storage:

  • Store leftovers in an airtight container on your countertop for up to 2 days, in the fridge for up to 7 days or freeze for up to 2 months.

Leftovers + Repurposing:

  • I like this cake best at room temp or just barely warm. To serve from the fridge, pop it in the microwave for about 30 seconds or until it’s no longer cold and just barely warm. Top with your creamy topping of choice
  • Have a slice for breakfast topped with Greek yogurt!