It’s funny how childhood memories can come flooding back just by baking a cake. I remember my Mom baking an Apple Cake in the Fall when the fresh apples were plentiful. We are blessed to have many orchards in our area where the apples and fresh produce are abundant.
While I’m still hunting for my Mom’s recipe for her Apple Cake, this recipe with Browned Butter Frosting definitely reminds me of that recipe.
The cake is moist and packed with fresh apples and pecans. The batter is super thick, but don’t let that scare you, the cake turned out perfectly.
Now I’ve made many frosting recipes over the years, but I have to admit, I’ve never made Browned Butter Frosting. Why? I’m not really sure. But you can bet that I will continue to make it any chance I have. It wasn’t difficult at all, and the deep flavor is delicious.
The only difference between Browned Butter Frosting and regular Buttercream Frosting is simply the butter being cooked and browned on the stove top.
The rich flavor of the frosting paired really well with the flavors of the cake, although I really enjoyed the cake without frosting. Maybe because that’s how my Mom used to make it. Sometimes simple is just as good!
Recipe adapted from Betty Crocker Fall Entertaining Magazine