Apple-Cranberry Cake with Browned Butter Frosting
(from Lucianolinda’s recipe box)
Source: Better Homes and Gardens
Categories: Cakes - Frosting - Icing
Ingredients
- Cake:
- 3 ups all-purpose flour
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup finely chopped peeled apple, such as Gala, Braeburn or Honeycrisp
- 3/4 cup dried cranberries
- 1 3/4 cups sugar, divided
- 1 cup vegetable oil
- 3 eggs
- 1 tsp. vanilla extract
- 1/2 cup sour cream
- 1/4 cup whole milk
- Frosting:
- 1/2 cup unsalted butter
- 2 cups powdered sugar, sifted
- 4 to 6 Tbsp. heavy whipping cream
- 1/2 tsp. vanilla extract
Directions
-
heat oven to 350 degrees. Generously coat bottom and sides of 10-cup Bundt pan with cooking spray; sprinkle with flour, tapping out excess.
-
Whisk flour, cinnamon, baking soda and salt in medium bowl. Combine apples, cranberries and 1/4 cup of the sugar in small bowl. Whisk remaining 1 1/2 cups sugar, oil, eggs and 1 tsp. vanilla in large bowl until blended, stir into flour mixture. Add sour cream and milk, stir until smooth. Stir in apple mixture, pour into pan.
-
Bake 50 to 55 minutes or until wooden skewer inserted in center of cake comes out moist but clean. Cool in pan on wire rack 10 minutes. If necessary, run small metal spatula around top edge of cake to loosen, invert onto wire rack. Cool completely.
-
Heat butter in medium saucepan over medium-low heat 5 to 7 minutes or until butter is golden brown with a nutty aroma. Immediately pour into heatproof medium bowl; cool to room temperature. Slowly whisk in powdered sugar, 4 Tbsp. cream and 1/2 tsp. vanilla, adding additional cream to desired frosting consistency. Spoon over top and partway down sides of cake, let stand 30 minutes or until frosting is set.