Apple Snacking Cake with Salted Brown Butter Cream Cheese Frosting

Name: Apple Snacking Cake with Salted Brown Butter Cream Cheese Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 16 servings
Ingredients: Wet Ingredients:; 4 tablespoons (56 grams) salted butter, melted; 1 (250 grams) cup unsweetened applesauce; 2 large eggs, at room temperature; ½ cup (156 grams) pure maple syrup; 2 teaspoons vanilla extract; Dry Ingredients:; 1 ¾ cups (210 grams) all purpose flour (or sub gluten free all purpose flour); 1 teaspoon baking powder; ½ teaspoon baking soda; 1 ½ teaspoon cinnamon; ½ teaspoon ginger; ¼ teaspoon allspice; ¼ teaspoon nutmeg; ¼ teaspoon kosher salt; Mix-ins:; 2 cups chopped honeycrisp apple (from 1 large apple), peeled, cored and cut into ¼ inch pieces; For the Salted Brown Butter Cream Cheese Frosting:; 4 tablespoons (56 grams) salted butter, sliced; 4 ounces (112 grams) cream cheese, softened; 1 ½ cups (170 grams) powdered sugar; ½ teaspoon vanilla extract; Pinch of kosher salt; For topping:; cinnamon; Flaky sea salt

User Reviews

5.0

27 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 45 mins
Servings
16 servings
Calories
222 kcal
Course
Dessert
Cuisine
American

Apple Snacking Cake with Salted Brown Butter Cream Cheese Frosting

Stella Guerrero

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

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Ingredients

Servings

Wet Ingredients:
4 tablespoons (56 grams) salted butter, melted
1 (250 grams) cup unsweetened applesauce
2 large eggs, at room temperature
½ cup (156 grams) pure maple syrup
2 teaspoons vanilla extract
Dry Ingredients:
1 ¾ cups (210 grams) all purpose flour (or sub gluten free all purpose flour)
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon kosher salt
Mix-ins:
2 cups chopped honeycrisp apple (from 1 large apple), peeled, cored and cut into ¼ inch pieces
For the Salted Brown Butter Cream Cheese Frosting:
4 tablespoons (56 grams) salted butter, sliced
4 ounces (112 grams) cream cheese, softened
1 ½ cups (170 grams) powdered sugar
½ teaspoon vanilla extract
Pinch of kosher salt
For topping:
cinnamon
Flaky sea salt

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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 butter, applesauce, eggs, maple syrup, and vanilla extract.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, allspice, nutmeg, and salt. Add the dry ingredients to the wet ingredients and mix until just combined; do not overmix. Fold in the chopped apples.
Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 30-35 minutes or until a tester comes out clean. Allow the cake to cool completely before frosting.
While the cake cooks and cools, brown the butter for the frosting: Melt the butter in a small saucepan over medium heat. Once melted, whisk constantly; the butter will begin to crackle, then foam. After a few minutes, the butter will begin to turn a golden amber color. As soon as the butter turns brown and gives off a nutty aroma, 5 to 8 minutes total, pour the brown butter into a small bowl and transfer to the fridge for 45 to 60 minutes to allow the butter to resolidify so that it’s similar to room temperature butter but not completely hardened (poking it should 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 butter on high speed 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 should be stored covered in the fridge for up to 5 days.

Notes

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

Nutrition Information

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Serving 1slice (based on 16) Calories 222cal (11%) Carbohydrates 33.2g (11%) Protein 2.8g (6%) Fat 8.9g (14%) Saturated Fat 5.3g (27%) Fiber 1g (4%) Sugar 20.8g (42%)