FROSTING TO THE MAX!
I love when someone reads my mind. Like when I was looking at this recipe and saw that the original poster made sure to include enough frosting for this bundt-pan-baked cake. Thank you! I cannot stand when there’s too little frosting on something. Either frost it or don’t but don’t give me some half-assed creation. That’s just not cool. Anyway, this is easy as apple pie, but it’s apple cake, so there you go. Honestly, it’s even easier than apple pie. Use your mixer to beat the butter and both sugars until they get that fluffiness to them. Then in go the eggs and vanilla. And then, the dry stuff goes in with flour being last of those to go.
And then when all is ready, the apples get mixed in. Use your wooden spoon to make that happen. Next, it’s off to the oven for about an hour. Once it cools, frosting is in order. It’s as easy as the cake is. The key is the butter. You want it to turn a golden color. Don’t leave it to long…it’s browned butter, not burnt butter! To adjust your consistency, slowly add more milk to reach the texture you desire. To have a more glaze-like texture, you’ll need to add more milk than the recipe notes.
I found this appley delicious recipe on the Cookies and Cups blog. Click the link below to see the blog and full recipe for this Apple Cake with Browned Butter Frosting.
CLICK HERE FOR RECIPE
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