Chunky Apple Cake with Browned Butter Frosting
Chunky apple pieces, pecans and cinnamon in an extremely moist cake topped with browned butter frosting.
- 1 cup butter softened
- 2 cups granulated sugar
- 3 large eggs
- 1/2 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups coarsely chopped peeled baking apples 3 medium
- 1 cup chopped pecans
- Browned Butter Frosting
- 1/2 cup butter
- 3 1/4 cups powdered sugar
- 1 teaspoon vanilla
- 1 to 3 tablespoons milk
Heat oven to 350°F. Grease a 13x9 inch baking pan with shortening.
In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until blended. Stir in 1/2 teaspoon vanilla. Stir in flour, baking soda, salt and cinnamon. Stir in apples and pecans. Spoon into pan.
Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Start checking cake for doneness at 35 minutes. Cool completely.
In a 2-quart saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until golden brown. Gradually beat in powdered sugar with a whisk. Stir in 1 teaspoon vanilla and enough milk until frosting is smooth and desired spreading consistency. Frost Cake.