Description
This brown butter apple dapple bundt cake is a deeply flavorful fall dessert with nutty browned butter, tender apple chunks, and crunchy pecans. It’s moist, crowd-pleasing, and surprisingly simple to make.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 cups peeled and chopped apples (about 3 medium apples)
- 1 cup chopped pecans
- 1/2 cup vegetable oil
- 1/2 cup buttermilk, room temperature
- For the Brown Butter Glaze (Optional):
- 1/4 cup unsalted butter
- 1 1/2 cups powdered sugar, sifted
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Brown the butter (for the cake): Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Melt completely, then continue cooking, swirling occasionally, until it foams, subsides, and turns deep amber with golden specks (about 5-7 minutes). Immediately remove from heat and pour into a heatproof bowl to cool to room temperature.
- Preheat and prep the pan: Preheat oven to 325°F (163°C). Generously grease a 10-inch bundt pan with butter or non-stick baking spray.
- Prepare the apples and pecans: Peel and chop apples into 1/2-inch pieces. Toss with 1 tablespoon of the measured flour. Toast pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, then cool and roughly chop.
- Whisk dry ingredients: In a large bowl, whisk together remaining 3 cups flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- Cream the butter and sugar: In a stand mixer or large bowl with hand mixer, combine cooled browned butter, granulated sugar, and vegetable oil. Beat on medium speed for 2-3 minutes until well combined and slightly lighter.
- Add eggs and vanilla: Add eggs one at a time, beating well after each. Scrape down sides. Add vanilla and beat until combined.
- Alternate dry ingredients and buttermilk: With mixer on low, add one-third of dry ingredients, then half of buttermilk. Repeat, ending with dry ingredients. Mix just until combined.
- Fold in the apples and pecans: Using a rubber spatula, gently fold in floured apples and toasted pecans until evenly distributed.
- Bake the cake: Pour batter into prepared bundt pan and spread evenly. Bake for 55-65 minutes, until a wooden skewer inserted into center comes out clean or with a few moist crumbs. If top browns too quickly after 40 minutes, tent with foil.
- Cool the cake: Let cool in pan on a wire rack for 15-20 minutes. Then invert onto serving plate and lift pan off gently. Cool completely before glazing.
- Make the brown butter glaze (optional): Brown remaining 1/4 cup butter in same saucepan. Cool slightly. In a medium bowl, whisk together browned butter, powdered sugar, 2 tablespoons milk, vanilla, and pinch of salt until smooth. Adjust consistency with more milk or powdered sugar as needed. Drizzle over completely cooled cake.
Notes
Use a light-colored pan to brown butter for easy color monitoring. Room temperature ingredients are crucial. Do not overmix batter. Grease bundt pan thoroughly to prevent sticking. Cake tastes even better the next day. Store at room temperature in an airtight container for up to 4 days. Freeze unglazed cake for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420450
- Sugar: 34
- Sodium: 280
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 52
- Fiber: 2
- Protein: 5
Keywords: brown butter apple dapple bundt cake, apple bundt cake, brown butter cake, fall dessert, apple cake, bundt cake