Brown Butter Apple Loaf Cake - Adapted by Sylvie

Brown Butter Apple Loaf Cake

Adapted by Sylvie (Me!) ∣ Joy the Baker

First I made the Brown Butter Carrot Loaf Cake - Joy the Baker and it was absolutely delicious. One day when I was bored and in the mood to bake, I looked in the fridge to see if we had any carrots so that I could make this recipe again, but we didn't :( I was in the mood for apples and we had a lot in our fridge so I scrolled around on my phone a bit to see if I could find another recipe with apples, but I couldn't find one that would satisfy my tastebuds. I thought back to this cake and decided that since you can shred apples, why can't I put them in this cake? So I added apples instead of carrots, a few more spices, and some applesauce, and voila! A delicious apple loaf cake. 

MAKES 1 LOAF

B A T T E R

12 tablespoon (1 stick/6 oz) unsalted butter, melted and browned to just over 1/2 cup of butter

2 cups all-purpose flour

3/4 cup granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg or ¾ teaspoon ground nutmeg

2 large eggs

1 teaspoon pure vanilla extract

1/4 cup and 1 tablespoon buttermilk

1 1/4 cup finely grated apples, about 3 apples

¼ cup unsweetened apple sauce

1.

Place a rack in the center of the oven and preheat to 350 degrees F. Grease and line a 9×5-inch loaf pan with parchment paper and set aside. Line with parchment paper so that it is easier to remove at the end.

2.

Brown the butter: Melt the butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter begins to brown and smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Make sure not to burn it! If you do, that’s okay. Take out some more butter and try again. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.

3.

In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, ginger, and nutmeg.

4.

In a medium bowl, whisk together eggs, vanilla extract, applesauce, and buttermilk. Grate the apples and squeeze out most of the leftover juice. Stir in the grated apples. When butter has cooled, whisk in the browned butter.

 

 

5.

Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold together ingredients, but try not to over stir. If the dough is too dry you can add a little more buttermilk.

6.

Spoon batter into prepared pan. Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before putting it on a wire rack to cool completely.

7.

Remove the loaf cake from the pan. Slice generously and enjoy! You can also put some cream cheese frosting on top, but I just kept mine plain and it still tastes delicious!

Notes:

Bread will last 4 days, well wrapped at room temperature. This recipe was adapted from Brown Butter Carrot Loaf Cake - Joy the Baker Be sure to check out their other recipes!