Eggless Brown Butter Apple Snack Cake

It's apple season everyone! What is your favorite kind of apple? There's so many to choose from! But, one of my favorite kinds to eat, bake, and cook with is Honey Crisp. I love this kind of apple because it's sweet but it has just a slight bit of tartness, but not too much. I tend to go gravitate towards the sweeter apples that are reddish/green - Gala, Pink Cripps, Fuji, those are all some of my favorites.


Delaney bought a bunch of Honey Crisps last week and I knew I wanted to make something fall inspired with them. You guys have really been viewing and baking the eggless recipes lately, so I'm giving you another one! I made this Eggless Brown Butter Apple Snack Cake. And trust me, you do not miss the eggs in this cake! This little snack cake is so good, you'll want to have a glass of milk to go with it.



This snack cake has apple chunks inside which make it extra moist. Like I said, I used Honey Crisp apples but you could use whatever kind you like. I would recommend using one that is a little bit tart though as it pairs nicely with the flavor of the browned butter that I use for the frosting on top. If you've never browned butter before, it's very easy, it just requires patience and attention. It really gives a nutty, sweet and interesting flavor to things. I tend to crave this flavor during the fall and holiday season as it's just so warm and cozy to me.


I used an 8x8-inch baking pan to bake these in, my favorite is USA Pan. If you guys have a 9x9-inch pan, you could also use that as well, 1-inch really won't make a big difference here. But, the ridges in the USA Pan really make for the the most even baking, and that's super crucial when baking a cake like this as you don't want it to sink the middle! This is such a delicious fall dessert that also makes a great snack. Little one layer cakes with frosting are basically all snack cakes in my mind. Get the recipe below for my Eggless Brown Butter Apple Snack Cake.






Eggless Brown Butter Apple Snack Cake

Makes 8x8-inch cake


Batter

1 1/2 sticks (170 grams) organic salted butter, softened

113 grams (1/2 cup) packed dark brown sugar

113 grams (1/2 cup) organic cane sugar

1 teaspoon organic vanilla extract

393 grams (3 cups) organic all purpose flour

1/2 teaspoon organic cinnamon

1/4 teaspoon organic cardamom

1/8 teaspoon organic cloves

1/2 teaspoon fine sea salt

1/2 teaspoon baking soda

3/4 cup organic whole milk

1 Honey Crisp apple, chopped into cube pieces


Frosting

1 stick organic salted butter

142 grams (1 cup) organic powdered sugar, sifted

3 to 4 tablespoons water


Method

Preheat the oven to 350°F. Line a 8x8-inch baking pan with parchment paper.


In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and vanilla extract. Mix on low until combined and there's no chunks of butter.


In a separate bowl, add the flour, cinnamon, cardamom, cloves, sea salt, and baking soda and whisk together. Add the milk and the flour mixture to the butter mixture, and mix on low until combined.


Add the apples to the batter and fold in with a spatula so they don't break. Spread evenly into the prepared baking pan.


Bake for 35 to 40 minutes or until set and golden brown around the edges. Allow to cool completely in the baking pan.


Add the butter to a small saucepan and put over medium heat. The butter will melt and then it will start to bubble, turning white. Stir the butter until it becomes a golden, light brown color. If it's difficult to see, remove from heat for a minute and stir so you can see the color. It will brown very quickly and can burn easily. Remove from heat when it's golden and you can see small light brown specs. Set aside and allow to cool to room temperature.


To make the frosting: Transfer the brown butter to a medium mixing bowl, it should still be a liquid at this stage, but not super hot. Add the powdered sugar and water and whisk until you have a smooth and thick glaze.


Remove the blondies from the pan and spread the frosting on top.


Store in an airtight container at room temperature for up to 3 days.

Gluten Free - Replace the all purpose flour with 383 grams (scant 2 1/2 cups) organic gluten free flour blend.


High Altitude - Bake at 350°F for 30 to 35 minutes or until set and golden brown around the edges.

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