Eggnog Apple Cake



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

4 eggs

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.