Brown Butter Apple Cake

This American-style apple cake uses browned butter for a nutty base, diced apples for moisture and fruit flavor, and a cinnamon-oat streusel for a crisp top. It bakes in a 23 cm round cake pan and serves as a straightforward dessert with a tender crumb and golden topping.

By Julienne

Cook time: 45 minutes

Servings: 10

Ingredients

• 10 ml vegetable oil for greasing the pan
• 140 g unsalted butter divided; for browning and for streusel
• 60 g all-purpose flour divided
• 50 g granulated sugar divided
• 50 g light brown sugar packed; divided
• 30 g unsalted butter divided; for browning and for streusel
• 20 g old-fashioned rolled oats divided
• 3 g ground cinnamon divided
• 2 g fine salt divided
• 15 ml cold water
• 150 g granulated sugar divided
• 50 g light brown sugar packed; divided
• 2 large eggs room temperature
• 120 g plain yogurt room temperature
• 60 ml whole milk room temperature
• 5 ml vanilla extract
• 180 g all-purpose flour divided
• 10 g baking powder
• 3 g baking soda
• 3 g fine salt divided
• 3 g ground cinnamon divided
• 20 g old-fashioned rolled oats divided
• 300 g apples peeled, cored, and cut into 1.5 cm dice

Instructions

1. Heat the oven to 175°C. Grease a 23 cm round cake pan with the vegetable oil, line the bottom with parchment, and set it aside. The pan is evenly greased and lined; the oven is fully preheated.
2. Make the brown butter: melt 140 g of the butter in a medium skillet or saucepan over medium heat, swirling often. Cook until the milk solids turn golden brown and smell nutty, then immediately pour into a large bowl to stop the cooking. Let it cool for 5 minutes. The butter is amber-brown with toasted specks and a nutty aroma, not blackened.
3. Make the streusel in a small bowl by combining 60 g flour, 50 g granulated sugar, 50 g brown sugar, 30 g of the butter, 20 g oats, 3 g cinnamon, 2 g salt, and 15 ml water. Rub with your fingertips until clumps form, then chill briefly while you finish the batter. The streusel forms moist crumbs and clumps when squeezed.
4. To the bowl with the browned butter, whisk in the remaining 150 g granulated sugar and 50 g brown sugar, then whisk in the eggs one at a time until smooth. Whisk in the yogurt, milk, and vanilla extract. The mixture looks glossy and emulsified with no visible streaks of egg.
5. In a separate bowl, whisk together the remaining 180 g flour, baking powder, baking soda, remaining 3 g salt, remaining 3 g cinnamon, and remaining 20 g oats. Fold the dry ingredients into the wet mixture just until combined, then fold in the diced apples. The batter is thick and evenly mixed, with no dry flour pockets; the apples are distributed throughout.
6. Scrape the batter into the prepared pan, level the top, and scatter the chilled streusel over the surface. The pan is filled evenly and the streusel covers the batter in a rough, even layer.
7. Bake for 40 to 45 minutes, until the top is deep golden, the streusel is crisp, and a tester inserted in the center comes out with only a few moist crumbs. Cool in the pan for 15 minutes, then turn out or serve from the pan after cooling on a rack. The cake springs back lightly at the center and a tester shows moist crumbs, not wet batter.
8. Serve warm or at room temperature. Slices hold together cleanly and the crumb looks set.