This cake is super delicious! It has a super yummy apple cinnamon flavor and a delicious browned butter icing! This would be great as a dessert or as a coffee cake.
Start by peeling, and coring the apples. I have an apple peeler corer slicer which is a fantastic little device. If you don't have one, then just dice the apples into small pieces and place in a medium sized bowl, add the brown sugar and cinnamon and stir to combine, set aside.
In a separate bowl, melt the butter and stir in the brown sugar and cinnamon until it makes a paste, set aside.
Whisk together the flour, salt, baking soda, and baking powder, set aside. Combine the buttermilk and vanilla.
In the bowl of the mixer cream the butter and sugars until fluffy. Add the eggs and egg yolk one at a time mixing until combined. Scrape down the bowl and add a third of the flour mixture. Add half of the milk mixture followed by half of the remaining flour. Mix until combined and scrape down the sides of the bowl. Add the remaining milk followed by the flour and mix until just combined, add a cup of the apple mixture and the pumpkin pie spice.
Spray a bundt pan with cooking spray and spread half of the batter in the bottom of the pan. Put dollops of half of the cinnamon mixture on top of the batter and spread it around. Add the remaining apple mixture on top and finish it off with the rest of the batter.
Dollop the remaining cinnamon mixture on top of the batter and swirl it around with a knife. Bake for 60-70 minutes at 350 degrees. Remove the cake when a knife comes out clean, allow to cool for 20 minutes and turn it out onto a plate.
Melt 2 tablespoons of butter in a sauce pan and heat it over medium until it gets golden brown and fragrant (don't over cook it, otherwise it will burn), remove it from the heat and pour it into a medium bowl. Add 2 cups of sifted powdered sugar and 2 teaspoons vanilla extract, mix until combined and pour over the cooled cake.
Apple Spice Cake With Brown Butter Icing
3 medium apples, peeled and diced
1/3 cup brown sugar
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon flour
2 Tablespoons butter, melted
1/3 cup brown sugar
1 teaspoon cinnamon
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk, room temperature (can be substituted with a scant 3/4 milk mixed with 2 teaspoons vinegar)
1 tablespoon vanilla
2 and 1/4 sticks unsalted butter, softened
1 cup sugar
1 cup brown sugar
3 large eggs, room temperature
1 large egg yolk, room temperature
1 tablespoon pumpkin pie spice
2 Tablespoons butter
2 cups powdered sugar
2 teaspoons vanilla
1/4 cup milk
1. Preheat your oven to 350, and prepare a 12 cup bundt pan. Peel, and dice the apples and place in a bowl with the brown sugar, cinnamon, pumpkin pie spice and flour. Stir to combine and set aside. Prepare the cinnamon filling by melting the butter and mixing it with the brown sugar and cinnamon until it forms a thick paste, set aside. Whisk the flour, salt, baking powder, and baking soda together in a medium bowl. In a small bowl, whisk the buttermilk and vanilla together.
2. In a large bowl, beat the butter and sugars together with an electric mixer on medium until light and fluffy, 3 to 6 minutes. Beat in the eggs and egg yolk, one at a time, until combined, about 1 minute.
3. Reduce the mixer speed to low and beat in one third of the flour mixture followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just incorporated. Stir in one cup of the apple mixture and the pumpkin pie spice until just combined.
4. Spread half of the batter into the bottom of the bundt pan, followed by half the cinnamon filling mixture, spread around. Layer with the apples and their juices and top with the rest of the batter. Dollop the remaining cinnamon filling on top and swirl with a knife. Bake at 350 degrees for 60-70 minutes, or until a knife comes out clean.
5. Allow to cool for at least 20 minutes, and turn out out onto a plate. In a small saucepan over medium heat, melt the butter and swirl around in the pan until it starts to get golden brown and fragrant. If it starts to smell burnt, then it will be unusable. Once golden, poor it into a bowl and add the powdered sugar, vanilla and milk, beat until smooth. Spoon over the warm cake and allow to set.
This cake can be frozen before frosting, just allow it to come to room temperature before spooning the frosting. Enjoy!!
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