The weather is getting cooler, the leaves beginning to change . . . fall brings the wonderful flavors of pumpkin, squash and fresh apples.  This cake celebrates that flavor with layers of a fresh apples and harvest spices.  The browned butter frosting takes it completely over the top- your friends and family will love this.  If you can, make it the day before you serve it so it will be even more moist and delicious!

Fresh Apple Cake with Browned Butter Frosting

 Ingredients:

1/2 cup butter, melted  
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 1/2 pounds Granny Smith apples (about 4 large), peeled and cut into 1/4-inch-thick wedges
Browned Butter Frosting
1/2 cup chopped pecans or walnuts, optional

Directions:

Preheat oven to 350°.

Stir together butter and next 3 ingredients in a large bowl until blended.

Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apples. (Batter will be very thick, similar to a cookie dough.) Spread batter into a lightly greased 13- x 9-inch pan.

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 45 minutes). Spread with Browned Butter Frosting; sprinkle with nuts (optional).
 

Browned Butter Frosting

1 cup butter
1 (16-oz.) package powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove pan from heat immediately, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.

Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat mixture at low speed until well blended after each addition. Stir in vanilla.

Recipe adapted from Southern Living, October 2010

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