Brown Butter Apple Cake Recipe ( Click on title for more recipes like this one)
1 1/2 sticks unsalted butter browned butter (see below)
1 1/2 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 cup applesauce
1 teaspoon grated lemon zest
1/3 cup buttermilk
1 1/2 teaspoons pure vanilla
4 peeled, havled and cored apples I like mcintosh or cortland
Heat oven to 350 degrees. Generously butter a 9-inch round springform pan with 2 tablespoons butter. Slice the apples into 4 halves then slices (8 slices per apple.) Toss apple wedges in brown sugar, and lemon juice in a large mixing bowl, set aside while you make batter.
Combine flour, baking powder, salt, ginger, lemon zest and cinnamon in a mixing bowl, mixing to combine. In a separate bowl, combine brown butter, applesauce, and sugar, mix evenly. Add eggs one at a time, blending together. Add dry ingredients the wet, alternating with buttermilk, stir in vanilla.
Arrange apple slices in a single layer in prepared pan. Pour any juices left over apples.
Spoon batter over apples, smooth top, and bake until cake edges are browned and pulling away from edges of pan and a cake tester inserted into the center comes out clean, about 45 minutes. Remove from oven and cool on wire rack 1 ½ hours. Run a knife around edges of cake and unmold onto a serving platter. Serve warm with vanilla ice cream or whipped cream
How To Brown Butter:
Simply start melting butter over medium heat. Use a pan with a white colored or light bottom so you can keep track of the color of the butter while it turns. Swirl the pan occasionally to be sure the butter is browning evenly. As the butter melts, it will begin to foam. The color will progress from yellow to tan and finally, a toasted brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool. When you transfer the brown butter to a new container, try to leave as much of this sediment in the pan as possible. You can also strain the butter through a fine meshed strainer or cheese cloth to remove all the particles. Store in refrigerator until ready to use if doing this ahead of time.