Incredible Brown Butter Apple Spice Cake Recipe
HTML-код
- Опубликовано: 17 июн 2024
- Brown Butter Apple Spice Cake
Welcome back to the kitchen, friends! In today's video, we're turning those forgotten apples from the grocery store discount cart into a delicious Apple Cake. Join me as we brown butter to perfection, whip up a flavourful batter, and create a delightful treat that's more apple than spice. I'll guide you through the steps, share tips on perfecting the brown butter, and discuss customisable options for this versatile apple cake.
0:00 Intro
0:45 Browning the Butter
3:15 Preparing the Batter
5:10 Adding Apples and Lemon Zest
6:45 Baking the Apple Cake
7:57 Taste Test and Final Thoughts
Pro Tips:
Watch the butter closely for the perfect brown colour.
Customise with your favorite nuts or a streusel topping.
Lemon zest adds a bright, acidic twist to enhance the apple flavour.
Join me on this culinary adventure, and let's turn those discounted apples into a masterpiece! Don't forget to like, share, and subscribe for more delicious recipes. Happy baking!
Cake
250 mL (1 cup) butter
3 large eggs
125 mL (½ cup) sugar
125 mL (½ cup) packed brown sugar
Zest of one lemon
375 mL (1½ cups) all-purpose flour
5 mL (1 tsp) baking powder
2 mL (½ tsp) baking soda
2 mL (½ tsp) ground cloves
2 mL (½ tsp) ground nutmeg
2 mL (½ tsp) cinnamon
2 mL (½ tsp) salt
3 peeled, chopped or grated apples
Method:
Preheat oven to 160ºC (325ºF).
Grease a 9" round or 9x9 square cake pan.
Melt butter and cook until browned, remove from heat and set aside.
Beat together the eggs, then whip in the two sugars.
Mix in the lemon zest.
Beat in the browned butter
Combine the flour, baking powder, baking soda, cloves, nutmeg, cinnamon, and salt.
Slowly whisk the flour into the batter.
Stir in the apples, and transfer to the cake pan.
Bake for 35-45 minutes or until a cake tester comes out clean.
Crumb topping would be great on this:
Crumb Topping:
125 mL (½ cup) butter
375 mL (1½ cups) all-purpose flour
175 mL (¾ cup) brown sugar, packed
15 mL (1 Tbsp) ground cinnamon
1 mL (¼ tsp) coarse salt
Combine and sprinkle on top of cake before baking.
This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: / glenshangar
If you want to send cookbooks:
Glen Powell
PO BOX 99900 RE 551 379
RPO HARWOOD PLACE
AJAX
ON
Canada
L1S 0E9
“ I just don’t care” This iis why I love this channel. It gets tiresome being told that for this “super simple dish”, you have to hike to the foot of the Andes mountains and dig up your own potatoes.
🤣🤣🤣❤
exactly, if the quality of a single ingredient is that crucial to the final product, then the recipe itself isn't that good to begin with. I often buy only the things on sale, or are the cheapest at the store, and as long as its not heavily processed or pre-made, i can still whip up a good dish with those less expensive ingredients just fine.
😂
Yes
Don't know if you've ever tried this, and I don't remember where this tip came from (NYT or ATK, possibly?), but it's turbo-charged brown butter: just at the point when you've driven off all the water content from your butter and the milk solids start to brown, add a proportional amount of dry milk powder to the browned butter. Since it's nothing but milk solids anyway, it boosts that nutty brown butter flavor through the roof. I use this trick now whenever a recipe calls for brown butter.
You just know Glen has a big tub of Carnation malted milk powder somewhere waiting to be used
Dadgum!!! Glenn doesn’t care which apples are used?? Now I know I like this guy!
That's the kind of cake I would enjoy on a lazy morning for breakfast with a cup of hot coffee.
Just looking at this cake, I immediately think of a good dollop of whipped cream to go with it.
the cast iron edit was admittedly kind of funny lol
Toronto Maple Leafs, for reference. LOL
Glen is such a wonderful teacher.
A layer of streusel inside as well as on top would turn it into a lovely coffee cake. I might be tempted to add some candied ginger in the batter.
I have made apple cake with grated apples for years, and go light on the spices. I think most apple cakes really go overboard and personally prefer desserts that showcase the fruit rather than the spices.
I personally find that orange zest goes really good with apples as well. I could see myself doing these as mini-loaves with an apple cider glaze on top.
I like raisins with apples. I would like to try this. I even think I have the ingredients. Happy cooking!
Or cranberries. Yum!
Glen does not like raisins.He would not do that unless he was really doing it for Julie. That made a nice high layer cake!
I've been idly looking for an apple cake recipe.....and one pops up! Thanks Glen.
Where is the Smell-o-Vision when you need it?!?
I always want to do Canadian Air Force exercises after watching this guy's videos
I have a big stash of apples stored from last fall that I need to start using up. This looks like a fantastic way to use some.
How do you store your apples?
1967 Stanley cup: tell me you're Canadian without telling me you're Canadian.
I love apples. I buy five lbs every week and eat every single one of them. I just happen to have a few left and I am going to make this cake today. I also have some left over English mixed spice I made for my Christmas baking and will use that for the seasonings. This should be great!!
What is the recipe for your English Mixed Spice?
Love apple cakes! Love browned butter! More apple than spice, whoo hoo!
I like all apples except red delicious.
is it the tart/bitter skin that you don't like? I happen to like it exactly because of that :)
I understand that because I never liked them either, they were tasteless. Then I got some from my neighbors who picked them off the tree when fully ripe. Now I know why they have that name!😊 So nice for eating and I finely shredded 2 medium ones into my meatloaf that I made yesterday. Extra good.❤
red delicious are so powdery
Yes! Talk about a misnomer! Red Delicious apples are Satan's pick in Hell, I think. After that, all apples are great. 😆
Going to top with caramel sauce!
Thank you for the clear instructions on making brown butter! And Julie for saying, "this is more apple than spice!" I love a nice spice cake but I do like it when I can taste that there's apples. PS: I also love apples in my pancakes. I don't know if that is an Eastern Canadian thing, a Montreal thing, a descendant of people from Britain thing... Or something that our Dad just did in the 1960s!
also the tip about a little lemon zest or extract enhancing taste of the apples
Gala apples are good for pretty much everything.
Jules comes in….”yeah..that’s apple cake….” 😂
Thank you, Glen for the recipe and demonstration...made it this afternoon! Only had 2 apples, so added 1/2 cup each dried cranberries and chopped walnuts. Very compatible flavors..a great cake for afternoon tea, or anytime!
Great idea!
I made this recipe, buy a bag of cheap apples and made what makes sense, last week.
Always enjoy stopping by the kitchen when I can! It's cozy.
Think how good the kitchen smells when baking cakes!
Try a Dulce topping its delicious.
I SO LOVE THE LAID-BACK VIBE on this channel from both Glen and Julie (and Chicken!). No regimented 'Follow the Recipe Exactly' like on many channels, and if Glen thinks something has to be exact, he says so. My kinda cooking.
Oohhh a nice rum glaze on top... 🤤
I was thinking a little rum flavor to the cake but rum glaze on top would be perfect!
My type of cake. Every flavour I love.
For more years than I care to admit to, I’ve always stood over the stove and a pan watching like a hawk when I brown butter, your instructions of what to listen, look and smell make perfectly easy sense. Thanks so much for that.
whipped cream on top for me. Or Mexican Crema with a dash of lemon juice in it.
Oh Glen. When you stepped back with the beautiful browned milk solids my heart skipped a beat thinking you were going to add that to the dirty dish bin.
Made this as soon as I finished watching. House smells amazing.
Good show as always thank you kindly
How about a caramel icing or a brown buttercream topping?
Glen dance! Gotta try it.
Jules’ red and gray sweater is beautiful! Good choice! Neat looking recipe, too. Thanks.
This will be the cake I've wanted for years. Definitely nuts (black walnuts if you can find them), raisins I can take or leave (if using, soak in rum first), and maybe up the spice level a bit. Wouldn't turn down a shredded carrot or zucchini, either.
thank you glen for explaining how to properly brown butter for those of us ... like who would be afraid of burning it or doing it wrong
If you have cardamom, add a pinch to your apple spices; it adds a lovely, subtle flavor.
I make pies with Gala Apples all of the time and they are delicious.
I am making this! Tonight!
Brown butter is excellent in cream cheese frosting and chocolate chip cookies.
Love you show. I am American of Canadian decent, both my parents grew up in the depression. I enjoy that you preserve history and your tidbits about past Canadian culture as well as learning g old/new to me skills like browning butter.
Looks delicious! Years ago, I made an apple cake with slivered almonds and some apple brandy added. That would probably work well with this recipe too
My wife and I jokingly refer to it as the rotten rack.
I would add more apples. I always want more fruit. I am the same with banana bread.
I call that the dent and ding area.😊
saved this one, I have to make it.
This looks similar to my raw apple cake recipe. I’ll have to try this one.
That’s my momma’s apple cake! One of three things she could cook! ❤
The cake got an amazing rise!
How did I miss this? I continually go to your site. I expect recipes. And I love them all. Big fan of You, Jules and Chicken.
The butter goes quiet and the dense, small bubble foam forms. The earlier bubble are larger. Once the dense foam forms, you see brown come up as you stir, then you are just going for your color level.
I heat my large diameter pan, heat it and let the butter melt. Then I go back heat on high on my resistance element glass top while the water boils off, on the first hint of the dense foam when it goes quiet, I turn off the heat and use the residual heat to brown till I pour off into a pyrex measuring cup.
An inductive or gas stove will require longer direct "fire" application depending on the bottom of the pan as you don't have the residual heat in the stove top you do with resistance heat.
Choosing apples for baking:
A lot of times the recipe will say use "Urban George" apples - my favourite baking apple, or make sure you don't use "Stanley Park" apples, those are only good for eating.
What I need is guidance on: if I like the apples to be apple sauce by the time the baking is done choose one of these apples, If I like the apples to be mostly intact when the baking is done choose one of these apples.
It would be super cool to have 5 apples that behave differently during backing - here is the scale - if you want sauce choose X, if you want intact choose Y, if you want halfway choose Z.
I have a very strong opinion on how I want the apples in my baked goods to be on that sauce/intact scale, but I have no idea what the recipe maker's opinion on that is, and so I may very much disagree what apple to choose.
Thanks Glen & Julie!
That looks really tasty. If you ever write a cookbook this is a candidate.
I also use what available and generally buy the apples from the discount rack to cook. Homemade applesauce, pie etc. Now I'll have to try apple cake
Glen is a French trained chef, yet he cooks where the rubber meets the road.Lucky us!! That make a nice deep layer cake. He measures exactly when needed and not when not needed and explains the situation.
Just made it! Was wonderful thanks for the recipe 😊 I had to rewatch the video for when to add the brown butter, it's not in the written instructions.
Thanks for adding actual captions for the Deaf
Thank you for sharing 🇮🇳
Dried cranberries and walnuts brightened this cake even further.
I was shure you would say pecans...😃
I love walnuts in my apple cake but streusel is fine too.
Thanks.
Pecans in the streusel for the win!❤😊
Gonna be making this one!
Looks good. I'll have to try it the next time apples are convenient. Have you ever had a Claxton Fruit Cake? That might be a fun one to duplicate.
Omg....looks delicious.
Looks amazing. Thanks🇨🇦
We watched this episode Saturday morning and made the cake Saturday afternoon. Holy cow this is good! We will certainly be making this again!
That looks fabulous!! The rise is perfect. I don’t think I’d put anything on top-maybe a little sprinkle of powdered sugar to serve, just for pretty.
You need an apple peeler. Game changer 😊
can't wait to try this one. our family calls the butter "beer butter" due to the color and the foam on top
This looks amazing!
Ok. I made this Thursday night.
It was very very delicious.
Three notes:
1. I think Glen neglected to write when to add the butter in the recipe in the description. (After it has cooled; between beating in the sugars and adding the lemon, I believe)
2. I feel the crumb topping amount is double what you need ( though I have saved the left over for apple crumble)
3. For my taste, I felt that there was too much cloves. But your mileage may vary.
Thanks for the recipe, Glen. This ( and its variations) is going to be a favourite, for sure!
Looks great! classic no frills apple cake delight.
My family has an apple cake recipe that uses 6 cups of coarsely shredded unpeeled apples. Sometimes with chopped nuts on top, fills a 9x13 pan right to the top. Served warm with vanilla ice cream. People have been known to ask for a second serving.😂😂😂😂❤❤
Thank you sir, for another solid recipe!
Awesome to watch on a Saturday! First comment!
Have a load of apples lying around and a juiced lemon that is sitting in the fridge waiting for me to find something to zest. I think I'll trying this.
Made this yesterday and IT'S SO GOOD! Tried a crumble on top as per your suggestion and it was a fantastic move; the crunchy crumble goes well with the soft, moist cake. And I can really see the power of the lemon to augment the apple flavor. Perfect cake to relax with a friend and a cup of tea!
I always put a metal spoon or butter knife into the glass container when I pour in something very hot, I thought because the metal will quickly absorb the heat and keep it from being to hot and crack the glass.
I’m don’t know if one spoon can absorb enough heat to really make a difference, but conceptually yeah that works.
I had a friend over for dinner who really doesn't like super sweet desserts, so I made this with a struesel topping. I was afraid that there would be large chunks of apple in the cake but the apple pieces were barely noticeable. Everyone seemed to enjoy it with their cup of coffee. Perhaps it was because of the topping that I added but I needed to add 10 extra minutes beyond your recommended bake time.
Really good teaching approach. Great "tips"!
Wow, I made this cake with the strussel topping and it was excellent. Thanks Glen!!!!
This apple cake recipe is just excellent. Thank you. And even better with a big dollop of double cream.
A nice hard sauce would be perfect
I added some chopped, roasted pecans and that's a hell of a good apple cake.
I just don't care!!! Love it.
Glen, I wanna clip "cast iron cast iron cast iron" 😂😂😂 Come on!
I'm thinking in a 9x13 with raisins & chopped walnuts. Then a light cream cheese icing spread on top & maybe even a sprinkle of ground nuts.... Oh My ‼️ 😛🤩 It would serve a crowd nicely as a snack type cake. Yummo. Great job, young man 🤗 👏🏖 Kj in Tampa Bay 🙋🏼♀️
as long as "Delicious" isn't in the apple name.. you are good to go..
I use a thin-walled stainless steel pot for making ghee, four pounds of butter at a time. I wouldn’t use cast iron: tall walls and not too much thermal mass are important.
Hmmm. I guess I am going to go bake a cake now.
A little vanilla extract?
Just looking at it, i feel like a donut glaze would be amazing on this.
Very much agree with the 'use what apples you have' sentiment. Except , Red Delicious do not cook well. The flavor they have when cooked is not great and the texture is terrible. Golden Delicious are also not great. Only mention because I find them in the reduced shelf frequently.
That cast iron cut was weird, and that cake is awesome. I have all these ingredients and a slow weekend. Hell yeah
Would love to make this, but can I use a long pan and bake for shorter time? What temperature would you suggest? 350 degrees for 20-25 minutes, using tester to test for doneness?
Does browning the butter make much difference?
Yes, it adds a big boost of deeper flavor. A quick way to see the difference is to fry 2 eggs, one in regular butter and 1 in browned butter. 😮
Add a quince to the apples if one’s available?
My first time in the comment section with so few folks!