Eggnog Apple Cake With Brown Butter Frosting. Homemade dessert apple cake recipe. Yummy sweet frosting. Drizzle top and you have a Christmas Holiday treat.Print
For the Cake:
4 small green apples, peeled, chopped finely
1/4 cup brandy
1/4 cup sugar
11 tablespoons butter, softened
2 and 1/2 ounces cream cheese, softened
1 and 1/4 additional cups sugar
2 teaspoons vanilla extract
1 and 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 additional teaspoon ground nutmeg
For the Frosting:
5 tablespoons butter
1/2 additional cup butter, softened
1 and 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
For the Cake:
Preheat oven to 325°F. Grease a 8-inch round cake pan; line base and side with parchment paper.
Combine apple, brandy and sugar in a large saucepan; cook, stirring, over medium heat until sugar dissolves. Reduce heat to low; cook, uncovered, stirring occasionally, for 10 minutes or until apple is tender. Cool.
Beat butter, cream cheese, additional sugar and extract in a medium bowl with an electric mixer until pale and creamy. Beat in eggs, one at a time, until just combined. Add sifted flour, baking powder, nutmeg and salt; stir until just combined. Fold apple through cake mixture. Spoon mixture into pan.
Bake cake for 1 hour 35 minutes or until a skewer inserted into the center comes out clean. Stand cake in pan for 15 minutes before turning, top-side down, onto a parchment paper-covered wire rack to cool.
Make Brown Butter frosting.
Spread frosting on cooled cake. Drizzle with reserved browned butter; dust with additional nutmeg.
For the frosting:
Melt butter in a small frying pan over medium heat; cook for 2 minutes or until butter is nut brown. Cool slightly.
Beat additional butter in a small bowl with an electric mixer until pale and creamy.
Add sifted confectioners’ sugar, in three batches, beating until light and fluffy.
Add extract and 2 tablespoons of the browned butter; beat until combined.
Reserve remaining browned butter to drizzle on top of cake.
Tip: It is best to pour the remaining brown butter over cake just before serving or it will set on the frosting.
Unfrosted cake can be made a day ahead. Store in an airtight container at room temperature.