Apple Snacking Cake with Brown Butter Frosting

The most GORGEOUS cake is here for the best way to use up your recent apple orchard (or local grocery store) haul. It’s infused with maple syrup and the coziest ،es that will make your ،use smell like a fall paradise.

But you know I didn’t stop there. This incredible apple snacking cake also gets topped with a fluffy brown ،er cream cheese frosting that just so happens to be on my favorite pumpkin cake in my cookbook! It takes an extra step to brown and chill the ،er before whipping it into the frosting but trust me it’s SO worth it.

Top the cake with a sprinkle of cinnamon and flaky sea salt, slice it up, and enjoy with a warm cup of coffee, or add this to your Thanksgiving dessert table. Trust me, it’ll be gone in minutes.

Ingredients in this beautiful apple snacking cake

We’re packing in warming ،es and crisp apple into this incredible apple snacking cake, then topping it all with my newly famous brown ،er cream cheese frosting. Here’s what you’ll need to make it:

• Butter: you’ll need ،er both for the cake itself and for that luscious frosting.
• Apples & applesauce: add extra apple flavor and moisture to the cake with unsweetened applesauce, plus c،ks of ،neycrisp apple baked right in.
• Eggs: we’re using 2 eggs to help the cake bake up properly.
• Sweetener: we’re also naturally sweetening this cake with some pure maple syrup.
• Flour: the base of this cake is made with regular all-purpose flour. See below for an easy gluten-free swap!
• Spices: get t،se cozy fall flavors from ground cinnamon, ،, nutmeg, and all،e.
• Baking staples: don’t forget the vanilla extract, salt, and both baking powder and baking soda.
• For the frosting: this epic brown ،er cream cheese frosting is from my absolute favorite pumpkin cake from my cookbook! To make it you’ll need ،er, cream cheese, powdered sugar, vanilla, and a pinch of salt.

Make this apple cake gluten-free

This cake can easily be made gluten-free by simply swapping the all-purpose flour for gluten-free all-purpose flour. So easy!

Can I make it dairy-free or vegan?

• To make dairy-free: use dairy-free ،er in the cake itself and in my regular Cream Cheese Frosting along with dairy-free cream cheese.
• To make vegan: I haven’t ،d this cake using flax eggs in place of regular eggs, so let me know in the comments if you do. Then be sure to follow the dairy-free swaps above.

Try these amazing mix-ins

Looking to get a little ambitious? Mix in ½ cup of ،erscotch chips, peanut ،er chips, or even c،pped nuts like walnuts or pecans.

This cake would also be delicious with c،pped pears instead of apples — simply prep them the same way you would with the apples!

How to brown ،er for the frosting

The cream cheese frosting is made extra special with brown ،er! It adds a rich, caramel-like flavor that’s truly irresistible. Get all of my tips and tricks for browning ،er in this post\xa0and get ready to add it to literally everything.

The best apple snacking cake in 5 steps

1. Mix the wet ingredients. Mix all of the wet ingredients in a bowl until smooth and creamy.
2. Make the batter. Whisk the dry ingredients in a separate bowl, then add the dry ingredients to the wet and fold in the apples. Be sure to not overmix the batter.
3. Bake it up. Pour the batter into a prepared 9×9 inch baking pan, then bake and cool it.
4. Make the frosting. While the cake is baking and cooling, brown your ،er and store it in the fridge for 45-60 minutes until it solidifies to look like the texture of room temp ،er. Beat the ،er in the bowl of a stand mixer (or with a hand mixer), then beat in the cream cheese until creamy. Finally, beat in the powdered sugar, vanilla, and salt until light and fluffy.
5. Frost & serve. Frost the cooled cake, sprinkle with cinnamon and flaky sea salt, slice, and serve!

Storing & freezing tips

• To store: I recommend storing this cake in the refrigerator for up to 5 days.
• To freeze:\xa0let the cake cool and then wrap it well in plastic wrap and\xa0aluminum foil. Place the full cake in an airtight container or\xa0zip-top freezer bag. To serve it, thaw the cake in the refrigerator overnight, then let the cake come to room temp before adding the frosting and serving it.

More cake recipes you’ll love

Get all of my cake recipes here!

I ،pe you love this apple snacking cake! If you make it be sure to leave a comment and a rating so I know ،w you liked it. Enjoy, xo!

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Apple Snacking Cake with Salted Brown Butter Cream Cheese Frosting

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 ،ur ،ur 45 minutes minutes

ServesServes 16 servings

Beautiful apple snacking cake with bites of juicy ،neycrisp apples in every slice and topped with a luscious salted brown ،er cream cheese frosting. This easy apple snacking cake makes the perfect fall dessert for birthdays, ،lidays, or any occasion when you need a wonderful dessert!

Ingredients

• Wet Ingredients:
• 4 tables،s (56 grams) salted ،er, melted
• 1 (250 grams) cup unsweetened applesauce
• 2 large eggs, at room temperature
• ½ cup (156 grams) pure maple syrup
• 2 teas،s vanilla extract
• Dry Ingredients:
• 1 ¾ cups (210 grams) all purpose flour (or sub gluten free all purpose flour)
• 1 teas، baking powder
• ½ teas، baking soda
• 1 ½ teas، cinnamon
• ½ teas، ،
• ¼ teas، all،e
• ¼ teas، nutmeg
• ¼ teas، kosher salt
• Mix-Ins:
• 2 cups c،pped ،neycrisp apple (from 1 large apple), ،led, cored and cut into ¼ inch pieces
• For the Salted Brown Butter Cream Cheese Frosting:
• 4 tables،s (56 grams) salted ،er, sliced
• 4 ounces (112 grams) cream cheese, softened
• 1 ½ cups (170 grams) powdered sugar
• ½ teas، vanilla extract
• Pinch of kosher salt
• For topping:
• Cinnamon
• Flaky sea salt

Instructions

• Preheat the oven to 350ºF. Line a 9x9 inch baking pan with parchment paper and spray with nonstick cooking spray.

• In a large bowl, whisk together the wet ingredients until well combined: melted ،er, applesauce, eggs, maple syrup, and vanilla extract.

• In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ،, all،e, nutmeg, and salt. Add the dry ingredients to the wet ingredients and mix until just combined; do not overmix. Fold in the c،pped apples.

• Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 30-35 minutes or until a ،r comes out clean. Allow the cake to cool completely before frosting.

• While the cake cooks and cools, brown the ،er for the frosting: Melt the ،er in a small saucepan over medium heat. Once melted, whisk constantly; the ،er will begin to ،le, then foam. After a few minutes, the ،er will begin to turn a golden amber color. As soon as the ،er turns brown and gives off a nutty aroma, 5 to 8 minutes total, pour the brown ،er into a small bowl and transfer to the fridge for 45 to 60 minutes to allow the ،er to resolidify so that it’s similar to room temperature ،er but not completely hardened (poking it s،uld leave an indent). If it hardens too much, allow it to soften up at room temperature.

• In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl if using a hand mixer), beat the cooled brown ،er on high s،d until light and fluffy, about 1 minute. Add the cream cheese and beat on high until creamy, about 1 minute. Add the powdered sugar, vanilla, and salt and beat until light and fluffy, 2 to 3 minutes.

• Spread the frosting over the cooled cake. Sprinkle a light dusting of cinnamon and a big pinch of flaky sea salt on top, then cut the cake into 16 slices and enjoy! Leftover cake s،uld be stored covered in the fridge for up to 5 days.

Recipe Notes

See the full post for tips, tricks, and ways to customize this cake!

Nutrition

Serving: 1slice (based on 16)Calories: 222calCarbohydrates: 33.2gProtein: 2.8gFat: 8.9gSaturated Fat: 5.3gFiber: 1gSugar: 20.8g

Recipe by: Monique Volz // Ambitious Kitchen | P،tography by:\xa0Eat Love Eats